The Los Angeles County Public Health Service shared a way to avoid food poisoning, also known as food poisoning, to celebrate with family during the holiday season.
Raw or undercooked meat, such as turkey, chicken, beef, and lamb, may contain bacteria that cause diarrhea and other health problems, such as Campylobacter, Salmonella, and E. coli. Freezing does not kill these bacteria, but it is important to note that cooking meat to the proper temperature kills them.
When buying fresh turkey, plan to cook it within 1-2 days of purchase. The USDA does not recommend buying fresh retail-packed turkey, roasters, Indian game chickens or other whole-packed poultry due to the very perishable nature of previously packed items. ..
To thaw turkey:
In the fridge:
– Place the frozen turkey in the original wrapping paper in the refrigerator (40 ° F or less).
– Allows approximately 24 hours of thawing time per 5 pounds of turkey.
– After thawing, refrigerate the turkey for 1-2 days before cooking.
In cold water:
– Place the tightly wrapped turkey in cold water and change the water every 30 minutes.
– Allows approximately 30 minutes of thawing time per pound of turkey.
– Cook immediately after thawing.
– Do not thaw frozen stuffed turkey before cooking.
– Do not refreeze thawed turkey.
To cook turkey:
When roasting the entire turkey:
– Use a food thermometer to make sure it is cooked above 165 ° F.
– Insert the thermometer into the thickest part of the thigh, but not into the bone.
– Cook the stuffing separately in a casserole dish for safety and a uniform finish.
For a cooked turkey supper:
– Eat within 2 hours or refrigerate the components individually and then reheat to a temperature of at least 165 ° F.
Frozen stuffed turkey:
– Follow the instructions on the package to cook from the frozen state.
When frying turkey:
– Remember the danger of frying turkey. A turkey flyer can easily make a fire.
– Use the turkey flyer outdoors only on a sturdy, flat surface, well away from potential burns.
– Make sure there is a “3-foot child and pet-free zone” around the turkey flyer to protect against burns.
Here are some other food handling tips:
– Wash your hands with warm water and soap for 20 seconds before and after handling foods, especially raw foods, and after using the toilet.
– Wash thoroughly before eating or cutting fresh fruits and vegetables.
– Separate raw meat and chicken from other foods such as fruits and vegetables. Use separate cutting boards, knives, and platters for these foods to avoid mutual contamination.
– After preparing each food, wash the cutting board, utensils and platters.
– When reheating, roll and boil the sauce, soup and gravy.
– Keep hot food warm. Use a frying pan or frying pan with a sterno or other heating device, or keep the food in the oven temperature to keep it above 135 ° F.
– Keep cold food cold (40 ° F or less). Refrigerate leftovers within 2 hours. Throw away food that should have been kept cold, but has been left unattended for more than 2 hours.
– Leftovers should be used within 3-4 days.
– It is not advisable to “taste test” food and drink to see if they are spoiled.
During the holidays, public health investigates cases of food-borne diseases that are the result of poorly cooked foods and / or poor food handling practices. Typical symptoms of food poisoning include abdominal pain, vomiting, and diarrhea, all of which begin hours or days after ingesting contaminated food or drink. For healthy people, most symptoms usually go away after hours or days without treatment. However, Food poisoning can be serious and even life-threatening Elderly people, infants, pregnant women, people with weakened immunity.
For more information on safe cooking, please visit the USDA website. www.usda.gov Alternatively, call the toll-free meat and poultry hotline (1-888-674-6854). Food safety professionals are available in English or Spanish all year round from 10 am to 6 pm Eastern Standard Time. A rich menu of recorded food safety messages is available 24 hours a day. For frequently asked questions, please visit: Avoid food poisoning at this Thanksgiving..
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