Here are a few tips to keep that most unwelcome Thanksgiving guest - food poisoning - from messing up your perfect holiday meal. - Salmonella can only be destroyed by cooking food to temperatures above 140 degrees.
- It's okay to thaw turkey in its original plastic for one to two days. After that, move the turkey to plastic wrap or foil.
- Thaw turkey or poultry inside the fridge, rather than elsewhere in your kitchen.
- Don't stuff the turkey in advance and then refrigerate it. The core of the turkey is a perfect place for bacteria to grow.
Food poisoning symptoms can include fever, headache, diarrhea, abdominal discomfort and vomiting. If you have questions about food safety, call 1-800-222-1222. Your call is free, confidential and we're open 24 hours a day, seven days a week. Don't guess-be sure! |