In addition to our safe food-handling practices-like using clean utensils, cooking foods to their correct temperatures and storing foods properly to help reduce the risk of foodborne illness-a very important food safety guideline is not consuming raw foods that are designed to be cooked before eating them. Baking aboundsīaking cookies, breads and other sweet and savory dishes is also popular during the holidays. If you’re having a different type of roasted meat or poultry, use this chart to guide you on the safe internal temperatures. If you have stuffed your turkey, the stuffing temperature should also read 165 ☏. When checking the internal temperature, use both the innermost part of the thigh and wing and the thickest part of the breast. Rather, it should be cooked to a minimum internal temperature of 165☏-as measured with a food thermometer-in order to destroy any harmful bacteria and reduce the risk of foodborne illness. Cooking turkey should not be done by “eye-balling” it in the oven. Instead, there are three ways to thaw poultry and meat safely: in a refrigerator, in cold water, or in a microwave.Īfter your turkey is properly thawed, it should be cooked accurately. The United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) advises that the proper way to thaw a turkey or any other type of meat is NOT to leave it out at room temperature or anywhere else that might fluctuate in temperature. After freezing, proper defrosting techniques are needed to ensure quality and safety. If you purchase a turkey in advance of your holiday celebration, a great way to keep it fresh and safe before you are ready to cook it is by freezing it. Symptoms of related foodborne illnesses can vary from person to person but are usually associated with nausea, stomach cramps, diarrhea and vomiting (as well as dehydration in many cases). Foodborne illness from undercooked or raw poultry can be caused by Campylobacter, Clostridium perfringens, Listeria monocytogenes and Salmonella. Eating raw or undercooked poultry (and meat) can lead to foodborne illness, which can be very serious. Turkey and other types of poultry and meat are popular choices for family meals during this time of year-but it’s important to consume them safely. Read on for ways you can make sure that foodborne illness and COVID-19 know they are not invited to the party! Talking turkey: Thawing, cooking, and avoiding foodborne illness The following food safety tips will help you celebrate while avoiding food safety faux pas. In addition to the many traditional food safety precautions we should plan to follow, this year there are more adjustments we can make to support our celebrations with pandemic preparedness. The weather is getting cooler, and as fall and winter holidays approach, many of us are thinking about how we can celebrate with friends, family and food in a safe manner.
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