WASH HANDS, NOT THE BIRD.
According to an FDA food-safety survey, 68 percent of people wash whole turkeys before cooking. Rather than getting rid of bacteria, however, the splashing water spreads harmful pathogens to other areas—like sinks and food prepping surfaces—up to 3 feet away. Banish bacteria by washing hands before and after handling raw poultry, meat or seafood.
KNOW YOUR STUFF.
Traditional stuffing is one of the Thanksgiving foods most susceptible to foodborne illness, since harmful bacteria can survive in stuffing that does not reach 165 degrees. Avoid disaster by putting the stuffed bird in an oven, set to 325 degrees or higher, immediately after preparation and use a food thermometer to ensure the stuffing reaches the safe minimum internal temperature (165 degrees).
THINK OUTSIDE THE TURKEY.
Better yet, avoid the dangers of stuffing and cook dressing— preparing stuffing outside of a turkey. Although safer, cooks still need to be aware of potential food borne illness. If using raw meat, poultry, or shellfish in the dish, precook the raw ingredients separately first. On Thanksgiving, there is no such thing as too many cooks in the kitchen; having family home to prep, cook, and bake together is one of the best things about the holiday. However, having so many helping hands increases the chance of spreading germs. Avoid disaster by reviewing these helpful