Good Lifestyle

Few food products can cause more meal preparation stress than Thanksgiving turkey. The giant bird can even remove the seasoned chiefs from their comfort zone with regard to the seasoning, preparation, cooking and the service of the holiday meal. Most home cooks simply hope to avoid disasters of meals that could ruin the dish at the end by making it too dry or bland - while worrying aboutThe other sides who must go to the table. But even above offering a delicious party, it is also essential to make sure that you do not make people sick while keeping in mind the vital information of food security during the preparation and service of your dinner . Read the rest to see how you can avoid food intoxication during Thanksgiving by attacking your turkey in the right direction.

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Even for those who are not builders for tradition, it can be difficult to imagine a Thanksgiving party without a turkey perfectly prepared like the star of the table. But during the excitement and agitation of the celebration, it can sometimes be easy to forget that popular poultry preparation can be aserious health danger If you don't pay attention. According to the centers for Disease Control and Prevention (CDC), Turkey raw can contain scores ofpotentially harmful bacteria which can cause food poisoning likeSalmonella,,Clostridium Perfringens, andCampylobacter, among others.

"We know that epidemics of foods of food origin can occur around Thanksgiving", "Laura Ford, PHD, epidemiologist of the Division of Food Diseases, of water and environmental origin of the CDC, told Today.com. "The CDC does not collect data specifically linked to the holidays, but certain foods that people like during Thanksgiving can lead to serious diseases of food origin if the food is not properly handled, cooked, stored or reheated."

Accidentally eating harmful microorganisms can possiblylead to symptoms Like stomach aches, stomach cramps, nausea, vomiting, diarrhea and fever, according to the agency. In addition to being an infallible way to make your vacation memorable for all bad reasons, this can also causeeven more serious diseases In young children, the elderly and those who are immunocompromised.

Even home cooks who know roasted chickens are probably less familiar with the preparation of poultry items as large as Thanksgiving turkey. But according to the CDC, the first steps to avoid food poisoning start well before even starting to cook by ensuring that it is stored and deflected in complete safety.

It is preferable to place all frozen turkeys in the refrigerator in a container to control the drops, allowing 24 hours among the four to five pounds from Turkey. However, the agency stresses that you should never thaw by leaving a frozen bird on your counter, because the outdoor areas of the bird can start hosting dangerous bacteria even if the center remains freezing.

Since a Thanksgiving meal has many mobile parts, it is also important to remember that cross contamination can also be a significant danger. The CDC suggests using a cutting board for raw turkey and a separate surface for all foods that are not cooked, such as vegetables, bread or cheese. All surfaces, plates or utensils that the raw turkey or its juices touch must be disinfected with hot soapy water before being used again.

And if you plan to wash your turkey before it passes in the oven, you should probably hold back: according to the CDC, federal agencies have recommended not rinse poultry since 2005. Additional humidity can facilitate the task Turkey juices spread around the sink and the kitchen, considerably increasing the risk of cross -contamination of surfaces or other dishes.

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Anyone who was in charge of a Thanksgiving meal before is probably familiar with the pressure so as not to serve a dry and lifeless turkey during the big meal. But when it comes to avoiding food poisoning, one of the most important steps is to ensure that your bird is properly cooked before its arrival at the table.

If you roast your turkey in an oven, the CDC says it is better to put the temperature at least 325 degrees Fahrenheit and put the bird in a deep roasting of 2 to 2.5 inches. Even thoughroasting time Vary depending on the size of your bird, it is considered to be sure to eat once it has reached an internal temperature of 165 degrees Fahrenheit. You can check this by inserting a thermometer of meat in the thickest part of the breast, where the body and the thigh join, and where the body and the wing join, by making sure to avoid touching n ' whatever bone. The agency specifies that the completion of this step is always important, even if your turkey is delivered with a context thermometer.AE0FCC31AE342FD3A1346EBB1F342FCB

Some home cooks likeprepare the stuffing For the table, letting it roast inside the turkey, whether it is a family tradition or a personal preference. But unfortunately, it can make things more complicated when you try to stay healthy and avoid food poisoning.

"It is possible that the farce in the center of a turkey, which came into contact with the raw cavity of the bird, as well as the bacteria, will not reach 165 degrees, and the bacteria inside will not die , even if the meat is completely cooked, "Sally Stevens, RDN, tells Allrecipes. "We cook poultry at an internal temperature of 165 degrees because all bacteria die within 15 seconds at this temperature."

According to the CDC, the safest padding method is to separate it from the bird to avoid any accident. But if you choose to combine both, it is best to wait just before the turkey enters the oven before adding the stuffing. You must then use a food thermometer to make sure that the deepest part of the farce reaches 165 degrees. Once you have pulled the oven bird, the agency suggests waiting for an additional 20 minutes before serving to make sure that the stuffing can cook a little longer.