Public Health: Preventing foodborne illness this Thanksgiving

Nina Heinzinger

Photo provided

Thanksgiving is historically a time of gathering with family and friends. No matter how small or large your gathering is this year, it’s a good time to remind everybody of the safe ways to handle ingredients that make up our yearly feast to prevent foodborne illness.

Plan to go to the grocery store as the last stop before you head home. It’s very important to keep cold foods at or below 41 degrees Fahrenheit to keep bacteria from growing. November is not usually the time we have to worry about temperatures being too warm, however, it’s a good habit to develop.Thawing is the first step in preparation of your Thanksgiving feast. It can take days to thaw a turkey, so allow at least 24 hours for every 4 to 5 pounds of frozen weight. Prepare a safe place in your refrigerator for the turkey (or any raw meats) and place it in a pan or other container to catch any juices. Do not allow raw meat juices to drip on produce or ready to eat foods!

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