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CDC Offers Tips For Safely Cooking and Serving Turkey - KOAM TV 7

CDC Offers Tips For Safely Cooking and Serving Turkey

Updated:
Joplin, MO -

You don't want your  Thanksgiving dinner to cause food borne illnesses so the Centers for Disease Control offers these tips.
1. Safely thaw your turkey in a sink of cold water that is  changed every thirty minutes..Don't just leave it on the  kitchen counter where bacteria can fester. Leaving it at  room temperature for more than two hours is dangerous.

2. Wash up after handling raw turkey,  and refrigerate leftovers within two hours. 
3. Safely stuff your turkey just before cooking. Wait for 20 minutes after removing the bird from the oven before removing the stuffing from the turkey’s cavity; this allows it to cook a little more. Otherwise cook stuffing separately in a casserole dish. 
4. Safely cook turkey at 325 degrees so it and stuffing have an internal temperature of 165 degrees.

Clostridium perfringens are bacteria that grows in cooked foods left at room temperature. It is the second most common bacterial cause of food poisoning. The major symptoms are vomiting and abdominal cramps within 6 to 24 hours after eating.

  • Clostridium perfringens outbreaks occur most often in November and December.
  • Many of these outbreaks have been linked to foods commonly served during the holidays, such as turkey and roast beef.

For more advice click on the following link 

https://www.foodsafety.gov/blog/2017/11/food-safety-tips-your-holiday-turkey.html
 

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