Government Cautions Proper Handling And Cooking Of Turkey In Midst Of Salmonella Outbreak

November 16, 2018

© Eugene Bochkarev | Dreamstime

With less than a week to go before Thanksgiving, the Centers for Disease Control (CDC) has issued a nationwide warning of Salmonella on a variety of turkey products. 164 people from 35 states have become ill from coming in contact with raw turkey, including ground turkey and turkey patties since November 8th, with one death reported. Symptoms of salmonella sickness occurs within 12 to 72 hours after ingesting, which include diarrhea, fever and stomach cramps that can last about a week. For now the government isn't quite sure where the bacteria strain originates and is searching for its source. The outbreak has not prompted a recall but some common sense handling of turkey will keep you and your family safe.  As we thaw frozen turkeys for Thanksgiving, the CDC says you should always let it thaw in the refrigerator, not on the counter. Thaw times are generally 24 hours for every 5 pounds in a refrigerator set at about 40° F. If you use a sink of cold water to thaw, remember to change the water every 30 minutes. Make sure to thoroughly wash your hands after handing raw turkey and areas in contact with the raw meat including counters, sinks, cutting boards, pans and make sure the internal temperature of your cooked turkey reaches 165°F. If you put stuffing in the turkey, do so just before cooking. Use a food thermometer to make sure the stuffing’s center also reaches 165°F and wait 20 minutes after removing the bird from the oven before removing the stuffing from the turkey.

SOURCE: Thrillist

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