Thanksgiving brings families and friends together for a feast. No one wants to ruin the celebration with a foodborne illness. Unfortunately, every year, about 1 in 6 Americans—around 48 million people—gets sick from contaminated food, according to the Centers for Disease Control and Prevention (CDC). Salmonella, a major cause of food poisoning, is particularly linked to poultry.
As a food safety expert, I work to help everyone involved in food production understand how to keep meals safe. This Thanksgiving, let’s make sure our holiday gatherings are not only delicious but safe from foodborne illnesses.
Food can become contaminated through various pathways, whether during production or preparation. Common pathogens include Salmonella, E. coli, and Listeria. These can cause nasty symptoms like diarrhea, fever, and stomach cramps, starting anywhere from six hours to six days after eating contaminated food. Good hygiene and careful practices can help avoid these issues.
One vital step is hand-washing. A study from the U.S. Department of Agriculture showed that 97% of people failed to wash their hands correctly during food prep. Here’s how to do it right:
- Wash hands with running water.
- Use enough soap for a good lather.
- Scrub for at least 20 seconds.
- Rinse thoroughly under running water.
- Dry with a clean towel.
Wash your hands after handling raw meat, seafood, or eggs, and any time you touch other surfaces.
Another common mistake is rinsing poultry before cooking. The USDA advises against this because it can spread germs throughout the kitchen. Always handle raw meat separately from other foods to avoid cross-contamination.
Cleaning your kitchen surfaces is also crucial. Use a sanitizer like chlorine bleach mixed with cool water. Make a fresh solution daily, and ensure it covers surfaces for at least a minute before wiping it clean.
Cooking meat properly is just as important. For turkey, make sure it’s fully thawed in the refrigerator before cooking, which can take several days. Cook poultry to at least 165°F to effectively kill harmful bacteria. A thermometer placed in the thickest part of the meat is key for accuracy.
When serving food, ensure hot dishes stay above 135°F and cold items below 40°F. If food sits out for more than two hours, it’s vital to put it away. Thanksgiving leftovers should be stored in the fridge for only three to four days or frozen to maintain quality for a few months.
Food safety isn’t just about following rules; it’s about protecting those you care about. Studies reveal that poultry is a major source of salmonellosis, emphasizing the importance of safe cooking practices. This Thanksgiving, let’s celebrate without the worry of foodborne illnesses by following these simple precautions.
For more detailed guidelines, visit the CDC’s food safety page here.
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Cooking,Food,food safety,health,Holidays,sick,Thanksgiving
