CNNMoney.com
11-21-07
CONSUMER WATCH: Do You Know What Was Pumped In Your Turkey Before
You Stuffed It?
WASHINGTON (Dow Jones) -- This Thanksgiving millions of Americans will give
thanks for... sodium phosphates? How about being grateful for modified food
starch, monosodium glutamate, butylated hydroxyanisol and butylated
hydroxytoluene?
All of these additives and more can be found in your traditional Thanksgiving
meal. Preservatives, "flavor enhancers" and emulsifiers have infiltrated holiday
tables across the country, and are likely here to stay.
Butterball LLC, which sells about 12 million whole turkeys for Thanksgiving,
injects its frozen whole turkeys with a solution to "keep the turkey moist and help
prevent it from drying out during cooking, and for flavor," according to the
company. Additives include salt, natural flavors, modified food starch and sodium
phosphates.
Poultry products that are sold as basted or self-basted are injected or marinated
with a solution containing butter or other edible fat, broth, stock, flavor enhancers
and other approved substances, according to the Department of Agriculture.
"Some turkeys have value added in them," said Sherrie Rosenblatt,
spokeswoman with the National Turkey Federation. "They are all natural
ingredients."
Turkeys bred for the mass market can also be raised with antibiotics and contain
pesticides from feed that gets stored in the bird's fat, said Urvashi Rangan,
director of the eco-labeling and sustainable consumption projects with
Consumers Union.
"You might want to look for a natural turkey," she said. "Those will have eaten
100% organic feed that's not treated with pesticides."
Diners at Coppi's Organic Restaurant, a Washington eatery known for using local
ingredients, won't have to worry about additives. The restaurant will serve turkey
dinners this week, but not any bird will do. Coppi's uses grass-fed free-range
turkeys from local farms.
"We know that we have nothing to fear as far as additives. Everything we get is
wholesome and natural," said Carlos Amaya, who co-owns the restaurant with
his sister.
However, free-range turkeys may have more muscle structure than their massproduced counterparts. "You have to cook them longer. They're not just raised to
be butchered, so the meat tends to be a lot tougher," Amaya said.
Natural alternatives
Whole Foods Market Inc. (WFMI) said its turkey offerings have grown over the
past few years, and it now offers more organic, free range and heritage options.
Heritage turkeys are older genetic lines that haven't been industrialized,
according to Amy Schaefer, a Whole Foods spokeswoman.
"They are kind of the ancestors of the average turkey you would find in the
store," she said. "Heritage varieties are making a big comeback because they
offer a completely different flavor."
There is debate about the costs and benefits when it comes to buying organic
food. But there are some popular holiday items that experts urge consumers to
buy organic as often as possible to limit exposure to pesticides and other
additives.
The pie-destined apple may be the Thanksgiving desert lover's most treasured
ingredient. But apples, as well certain other fruit and vegetables, are considered
part of the vegetable and fruit "dirty dozen" that have relatively high levels of
pesticide residue, according to Consumers Union. Researchers have found that
conventionally grown apples tend to be "laden" with pesticides. Other
Thanksgiving staples that are part of the "dirty dozen" are celery -- think stuffing - and potatoes.
On average, consumers can expect to pay about 50% more for organic produce,
according to Consumers Union.
"When you buy organic produce in season at a farmer market or directly from
local providers, however, you might avoid paying a premium at all," according to
nonprofit publisher of Consumer Reports.
Food preparation key to healthy eating
To avoid unhappy surprises this Thanksgiving meal, consumers need to watch
how they handle food in the kitchen, according to experts.
"The biggest thing that we thing that we see at Thanksgiving is going to be the
risk associated with improper handling of the food, and potential contamination of
surfaces with turkey and other raw meats," said Sam Beattie, a food safety
extension specialist at Iowa State University.
Preparers should avoid washing the turkey, because bacteria such as salmonella
and campylobacter can easily be spread throughout the kitchen. The turkey
should be roasted to at least 165 Fahrenheit, with slightly higher temperature in
the breast and thigh, according to the National Turkey Federation
"Ensuring the safety of the food that you serve and consume is important in
having a healthy holiday season," Beattie said. "You do not want your family or
guests ho-ho-hoing in the bathroom."