A note from the Environmental Health and Safety Department

In late November, we will all join our friends and families, along with millions of others around the country to give thanks and share a meal at our dinner tables! Of course, you all know what I’m talking about – Thanksgiving. It’s a day for family but most importantly, food!! However, for those preparing the food it can be a very stressful time. It’s probably the largest meal they prepare all year long, leaving plenty of room for mistakes that could cause food borne illnesses.

The CDC estimates that 48 million people get sick from a food borne illness every year. Of those 48 million, 128,000 are hospitalized and 3,000 die. To prevent you and your loved ones from becoming a part of these statistics, here are a few food safety tips to remember this holiday season:

Wash your hands: Be sure to wash your hands with soap and water before, during, or after preparing food.

Cook food thoroughly: Meat, poultry, seafood, and eggs carry germs that cause food poisoning, use a food thermometer to ensure foods have been cooked to the appropriate temperature.

• Ground meat/meat mixtures:

– ​Beef, pork, veal, & lamb: 160 °F

– Turkey & chicken: 165 °F

• ​Fresh beef, veal, & lamb: 145 °F
• Poultry: 165 °F
• Pork & ham:

– Fresh pork/ham: 145 °F

– Precooked ham: 165 °F

• Egg Dishes: 165 °F
• Leftovers: 165 °F
• Seafood: 145 °F

Keep food out of the “Danger Zone”: Bacteria can grow rapidly at room temperature. After food is cooked, keep hot food hot and cold food cold.

Use pasteurized eggs for dishes containing raw eggs and do not eat raw dough or batter: Harmful germs, such as E. coli and Salmonella can live on the inside or outside of eggs and within doug​hs and batters made from raw eggs.

Keep food separate: Make sure to separate meat, poultry, seafood, and eggs to prevent cross-contamination.

Now, as the name of this article mentioned, we’re going to “talk turkey.” Here are a few tips on how to prepare the staple of most Thanksgiving meals safely:

​Safely thaw your turkey: Thaw your turkey in a container in the refrigerator or in a leak-proof plastic bag in a sink of cold water that is changed every 30 minutes. Thawing a turkey in a microwave is also an option but be sure to follow the microwave’s manufacturer instructions on how to do so safely.

Safely handle your turkey: Clean, Separate, Cook, and Chill.

• Clean: Wash your hands and surfaces early and often.
• Separate: Avoid cross-contamination.
• Cook: To the appropriate temperature (Raw Poultry: 165 °F)
• Chill: Refrigerate perishable foods within 2 hours.

Don’t forget the stuffing: Cooking the stuffing in a separate casserole dish makes it easy to ensure it is thoroughly cooked. However, if you put the stuffing in the turkey, do so just before cooking it and then use a food thermometer to ensure the stuffing reaches 165 °F.

Finally, safely cook your Turkey: Set the temperature to 325 °F and place the completely thawed turkey in a roasting pan that is 2-2 1/2 inches deep. Cooking time will depend on the size of the turkey but just make sure that the turkey has reached an internal temperature of 165 °F before removing it from the oven. Make sure to insert the thermometer in the center of the stuffing and the thickest portion of the breast, thigh, and wing joint to make sure the entire turkey is cooked thoroughly.

Follow these simple tips and you can be extra thankful this year knowing that you’ve done everything in your power to keep you and your family safe from foodborne illnesses!

For more information on food safety tips during the holidays please visit one of the CDC’s pages at https://www.cdc.gov/features/holidayfoodsafety/index.html or https://www.cdc.gov/features/turkeytime/index.html.