Spread Joy, Not Germs at Holiday Feasts

Foodborne illness occurs when people eat food with harmful pathogens (bacteria, viruses and parasites). After eating contaminated food, people may experience flu-like symptoms including nausea, vomiting, diarrhea or fever.

The Centers for Disease Control and Prevention (CDC) estimates that foodborne illnesses account for 48 million illnesses, 128,000 hospitalizations and 3,000 deaths yearly in the United States. Babies, young children, pregnant women, older adults, and people with weakened immune systems are at a higher risk for experiencing more serious symptoms.

However, most foodborne illnesses are prevented through proper personal hygiene, processing, cooking and storage even at home. Follow these four easy steps – Clean, Separate, Cook, Chill – to help prevent harmful bacteria from making you and your loved ones sick.

Thanksgiving Turkey Cooking Tips

Turkey and its juice can be contaminated with germs. Raw turkey can have salmonella, clostridium perfringens, campylobacter and other bacteria that can cause foodborne illnesses.  Whether cooking a whole bird or a piece, use these tips to prevent food poisoning.

1. Before purchasing your turkey, make room in your refrigerator.
2. Pick what type of turkey you want to serve.
   1. Fresh turkey should not be purchased until one or two days before Thanksgiving unless it has a “Best by” or “Use by” date that shows it will be safe until Thanksgiving. If there is no manufacturer’s tag, purchase a fresh turkey on the Tuesday or Wednesday before Thanksgiving.
   1. Most turkeys sold in the United States are frozen. When purchasing a frozen turkey, make sure to account for time to defrost.
3. Decide how you want to cook the turkey. Use the Department of Agriculture’s (USDA) cooking calculator for roasting or deep fat frying. If you plan to brine, marinate or baste the turkey, follow these safe preparation instructions.
4. Choose if you want stuffing. It is safer to cook stuffing separately. If you must stuff the turkey, stuff it loosely just before roasting and use a food thermometer at the thickest parts of the thigh and stuffing to ensure the temperature reaches 165°F to kill bacteria.
5. Avoid washing or rinsing raw turkey because bacteria can spread around your kitchen and to other foods you may be preparing. If you must wash or rinse your raw turkey, thoroughly clean and sanitize the sink and surrounding areas before continuing to prep.
6. Thaw the frozen turkey in the refrigerator, cold water or microwave. Use the USDA’s thawing calculator for specific timing. If using a microwave, cook the bird immediately after thawing as parts will have begun to cook.
7. Let the turkey rest for 20 minutes before carving to allow the juices to set. Use a clean carving board with well traps to collect overflow.
8. Do not leave any extra turkey, stuffing or other leftovers out for more than two hours. Store leftovers in shallow containers in the refrigerator or the freezer. When eating leftovers, reheat them to 165 °F or until hot and steaming.

Remember, foodborne illnesses can be avoided through careful cooking, good hygiene, and proper storage.

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