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Do not wash your turkey and other Thanksgiving tips to keep your food safe

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          🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source
Make sure to refrigerate dense foods like sliced turkey, cooked sweet potatoes or gravy in shallow containers to help them cool down fast. Schaffner's recent research showed that foods cooled in containers at a depth of no more than 2 inches posed little risk of growing dangerous germs.
The article from The Indian Express provides essential food safety tips for Thanksgiving, emphasizing the importance of not washing your turkey to prevent the spread of bacteria like Salmonella and Campylobacter. Instead, it suggests cooking the turkey to an internal temperature of 165°F to ensure it's safe to eat. Other tips include thawing the turkey in the refrigerator, not on the counter, to avoid bacterial growth; using separate cutting boards for raw turkey and other foods to prevent cross-contamination; and ensuring all dishes, especially those with eggs or dairy, are cooked thoroughly. Additionally, the article advises on proper hand hygiene, keeping hot foods hot and cold foods cold, and reheating leftovers to 165°F. It also highlights the need for vigilance with stuffing, which should be cooked separately or to the same temperature as the turkey, and stresses the importance of not leaving food at room temperature for too long to prevent spoilage.

Read the Full The Indian Express Article at [ https://indianexpress.com/article/lifestyle/food-wine/do-not-wash-your-turkey-and-other-thanksgiving-tips-to-keep-your-food-safe-9692652/ ]