There’s so much information out there on raising kids. The Child Safety Task Force wants to help you figure out what’s fact, and what’s fiction. Can you pick the myth from these three seasonal statements?

Truth or Myth: Hot dishes that an adult can touch safely can burn a small child within seconds.
Truth or Myth: A chemical in turkey makes children who eat it especially drowsy.
Truth or Myth: The safe way to thaw a frozen turkey is to leave it in the fridge for several days.
Truth or Myth: Hot dishes that an adult can touch safely can burn a small child within seconds.

Truth. Because children’s skin is thin and delicate, they can suffer severe burns from surfaces that seem safe to adults. Toddlers are five times as likely to suffer scalding burns as the population at large and 3.5 times as likely to suffer cooking-related burns, according to research by the National Fire Protection Association. Keep children, and treats children might be tempted to reach for, away from the oven, stove, and other hot surfaces. Move hot dishes to the center of a table, where they are less likely be tipped and cause scalding.

Truth or Myth: A chemical in turkey makes children who eat it especially drowsy.

Myth. Turkey does contain tryptophan, an amino acid which acts as a sedative, but no more than the same serving of chicken or ground beef, and not enough to effect the brain. Pork and some cheeses contain far more, and only purified, medical forms are dangerous. More likely, the lazy lethargy of Thanksgiving is the result of the body digesting a larger-than-average meal. So enjoy your nap – the kids won’t be falling asleep at the handle bars after dinner.

Truth or Myth: The safe way to thaw a frozen turkey is to leave it in the fridge for several days.

Truth. The USDA recommends a turkey be slowly thawed in the refrigerator, in its original wrapper. This means planning ahead – you should allow about one full day for every five pounds of turkey to thaw in the refrigerator. Thawing in other containers or at room temperature increases the risk of bacterial contamination and food-borne illness. When cooked, all poultry should reach a safe minimum internal temperature of 165 °F. Cover leftovers quickly, and put them in the fridge while they’re still hot to avoid spoiled leftovers.

Now that you know, be safe and smart this Thanksgiving
Check back with us soon for more on the science of safe kids.