KSU PROFESSOR ADVISES TO KEEP FOOD SAFETY IN MIND THIS HOLIDAY SEASON

MANHATTAN -- Don't let the holiday goodies leave you with a stomach ache (or worse). Karen Penner, extension specialist and professor of foods and nutrition at Kansas State University, has some food safety advice to keep you healthy through the holiday season.

* Egg nog. The easiest way to have egg nog is to buy it in the carton, and it's already pasteurized. If you make your own egg nog at home, use only pasteurized eggs, not raw eggs in the egg nog. Raw eggs can contain harmful bacteria that if consumed can cause salmonella infection.

* Cookie dough. It is a real temptation to dip into cookie dough. Most people don't get sick from eating the dough, but it does contain raw eggs. Young children and elderly people should particularly be cautious about eating raw eggs, because they are more susceptible to food-borne illnesses.

* Pie. Custard-type pies, including homemade pumpkin pie, need to be refrigerated. Sometimes people run out of refrigeration space if they are having a crowd of people over for dinner. As an option, you can cover pies and place them outside or in a garage for short-term holding if the temperature is as cold as the refrigerator. But remember, refrigerator temperature should be 40 degrees.

* Storage. Don't leave potentially harmful food out on the table after dinner. Make sure it is stored away within two hours of preparing it.

* Meat thermometer. When cooking a holiday meal, whether it's a turkey, a roast or a ham, it is wise to use a meat thermometer. People don't usually cook large amounts of meat, and the meat thermometer can tell when the meat is done cooking, and when it is safe to eat.

Be a food-safe consumer. Take charge of food safety at home, Penner advises.

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December 1997