The Center for Disease Control states that the holiday season shows a spike in the cases of food poisoning nationally. Most people recognize this as an upset stomach, feelings of queasiness or symptoms consistent with the stomach flu. These nauseous feelings typically subside within 24 hours.
With Thanksgiving just around the corner, ShareKitchen wants to share with you a few tips on how to avoid having your guests fall ill with food borne illnesses.
The first rule of thumb is that all foods at room temperature should be eaten within two hours or wrapped and returned to the refrigerator. When eating leftovers remember to reheat the food to at least 165 degrees as this is the temperature needed to kill bacteria.
When making a holiday turkey, heed the advice of most experts – do not cook stuffing inside of your turkey. The reason is simple – any salmonella bacteria in the cavity of the bird has a chance to seep into the porous bread. Unless you are able to get the center of the bird over 165 degrees, you can inadvertently make your guests sick. If you get the center hot enough to make the stuffing safe, you increase the risk of serving a dry turkey. When cooking the turkey, invest in a meat thermometer to be certain that the meat is cooked throughout.
If you are starting with a frozen turkey, remember to thaw it in the refrigerator, under running cold water or cook it frozen. Never leave it at room temperature to thaw – ever. That is the fastest way to make your guests sick. Have leftovers? Separate meat from the bones before refrigerating it and eat within three to four days.
By following these simple tips, you can ensure you and your guests a happy and healthy holiday.
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