Food safety rules include holiday pies

LSU AgCenter News
December 17, 2010 at 2:56 pm  | Mobile Reader | Pring this storyPrint 

Pies are traditionally served at holiday feasts, but some need to be treated carefully, according to Beth Reames, a nutritionist with the LSU AgCenter.

To prevent foodborne illness, any pies containing eggs or milk should be refrigerated within two hours of preparation, Reames says. And they shouldn’t be left at room temperature for more than two hours when they’re being served. Holiday cakes, cookies and breads with perishable fillings or frosting also should be refrigerated. 


“Eggs and milk have high protein and moisture content,” she said. “Bacteria can multiply rapidly when foods containing these perishable items are left at room temperature.  Refrigerate perishables, prepared foods and leftovers within two hours.”


Pies containing eggs and milk should be baked to at least 160 degrees, cooled quickly and refrigerated until they’re served. Leftovers should be returned to the refrigerator. 


“Commercial pumpkin pies have preservatives and other ingredients added to make them shelf-stable,” Reames says. “They may be displayed and stored at room temperature, but once cut, they should be refrigerated.”


Leftover fruit pie, which typically is prepared without eggs, can be covered and stored unrefrigerated for up to two days. To maintain best quality, however, refrigerate them.




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