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Credit: Northeastern University
You may get sick if you've already bought a salmonella-contaminated Thanksgiving turkey, but have not yet begun defrosting the frozen bird, said Darin Detwiler, assistant professor of food policy at Northeastern.
"The time to infection has already begun for people who may have bought a tainted turkey," said Detwiler, who is working with the US Department of Agriculture on strengthening safety policies. food in consumer education and product labeling. "Preparing a Thanksgiving meal, it's like playing Russian roulette.There are so many opportunities for things to go wrong."
Earlier this month, Jennie-O Turkey recalled more than 90,000 pounds of ground turkey revealed to be associated with a nationwide salmonella outbreak.
The salmonella outbreak began more than a year ago. Linked to raw turkey in food products for humans and pets, the bacteria has spread to 35 states, making 64 people sick and sending 63 to the hospital. A person in California is dead.
The Centers for Disease Control and Prevention estimates that salmonella causes about 1.2 million illnesses, 23,000 hospitalizations and 450 deaths in the United States each year.
Most people with Salmonella experience diarrhea, fever and stomach cramps 12 to 72 hours after exposure to the bacteria. The illness usually lasts four to seven days and most people recover without medical treatment. But young children and adults over 65, who are often invited around the Thanksgiving table, are more likely to develop severe symptoms.
"Thanksgiving is a holiday to bring home photos and memories, not hospital bills or woes," Detwiler said.
Here are six safety tips for avoiding food-related illnesses this Thanksgiving:
Thaw your turkey
Frozen turkeys need several days to thaw in the refrigerator – make sure your refrigerator temperature is set to 40 ° F or lower. You will need about 24 hours for every 4 to 5 pounds of frozen turkey that you plan to thaw in the refrigerator.
But do not wash your turkey
"It has been clinically proven that washing raw turkey can spread harmful pathogens into the kitchen," said Detwiler. "The only way to kill bacteria such as salmonella that cause foodborne illness is to cook the turkey completely."
Avoid cross-contamination
When handling raw turkey, use separate cutting boards, plates and utensils to avoid transferring bacteria from one object to another. Wash items that have touched raw meat with soap and warm water or place them directly in the dishwasher. Keep raw turkey separated from all other foods at all times.
Cook your turkey thoroughly
The CDC recommends that you cook your turkey until its internal temperature reaches 165 ° C. Insert a food thermometer in three places: the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. .
Wash your hands
"Person-to-person exposure can be as harmful as eating contaminated food," Detwiler said. "Be sure to wash your hands with soap and warm water for 20 seconds before touching any food to prevent the spread of infection."
Chill the leftovers
Refrigerate leftovers in shallow containers within two hours of cooking to prevent bacteria from growing. Never store stuffing in leftover turkey and avoid eating leftovers that have been in the fridge for more than three to four days. If you plan to store the leftovers longer or carry them away (we watch you, students), use the freezer or the cooler blocks.
Explore further:
Jennie-O recalls chopped turkey during a Salmonella outbreak
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