Food safety experts advise on how to prepare a holiday feast without risking foodborne illnesses. Potential hazards include undercooked turkey, stuffing, and gravy from holiday buffets. Tips are provided to ensure the safety of large meals prepared by occasional cooks.
Are you in charge of a holiday feast ? Food safety experts say safely serving a holiday feast takes planning and know-how. Follow these tips for food safety Tainted turkey, undercooked stuffing and germ-laced gravy from holiday buffets have all led to past illnesses — and even deaths — CDC investigators have found.
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. Instead, pat the turkey dry with paper towels and toss them, or use a kitchen towel and disinfect it in the laundry.Turkey needs to reach a cooked temperature of 165 degrees Fahrenheit before serving. The best way to tell if it’s cooked is to use a tip-sensitive digital thermometer inserted in the innermost section of the thigh, not touching the bone.
The key is to keep hot foods piping hot and cold foods cold — and to refrigerate everything promptly, Schaffner said.
Holiday Feast Food Safety Turkey Stuffing Gravy Cook Planning
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