Thanksgiving Food Safety

Healthy Cooking Tips,Healthy Recipes and Nutrition
March 20, 2008

Fixing food for the whole family this Thanksgiving? Avoid salmonella with these simple safety tips.

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For the most part you can rest easy, considering that the likelihood of picking up salmonella, one of the most common food-borne bacteria, is 3 in 10 million—and that number doesn’t increase around Thanksgiving. The average single guy has a better chance of dating a supermodel (but don’t get your hopes up—not that much better). But the slim chances don’t mean you should let basic food safety rules fly the coop. Follow these simple dos and don’ts:

Do:

  1. Make sure that everyone handling food washes his or her hands.
  2. Separate raw meat and poultry from other foods in the refrigerator.
  3. Cook poultry to an internal temperature of 165 degrees F (160 degrees F for other meat).
  4. Rinse off all raw fruits and vegetables before eating them.

Don’t:

  1. Wash the uncooked bird— it’s unnecessary and can spread germs to the sink, cutting board or counter top.
  2. Leave food out of the refrigerator for longer than two hours.
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