Food safety experts say safely serving a holiday feast takes planning and know-how.
Propietaria de negocio en el lado oeste de la ciudad exige más patrullaje policial tras robosCourt to weigh adult certification for teen charged in Kaitlin Hernandez’s murderMake household chores easier and more with these Insider DealsFILE - Some of the food from a Thanksgiving dinner from Martha & Marley Spoon in New York, Oct. 14, 2016. Ready or not, the holidays are here.
But raw turkey can harbor illness-causing bacteria such as salmonella, campylobacter and other germs. It must be handled safely to prevent those bugs from contaminating refrigerator surfaces, sinks and kitchen counters. “Anything that hits that surface and generates spray is going to basically spread contamination around your kitchen,” he said.
At the same time, don’t determine doneness by relying on signs such as golden-brown skin, whether the meat is no longer pink or whether the juices run clear.How you handle the rest of the meal — mashed potatoes, gravy, green beans or yams — is just as important as the main dish. It’s crucial to avoid the so-called danger zone of temperatures between 40 degrees and 140 degrees Fahrenheit, where bacteria can easily grow.
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