Every year in the USA 120 thousand people are hospitalized due to food poisoning: how not to eat anything dangerous on Thanksgiving

As Thanksgiving is just around the corner, new and experienced chefs alike need to be extra careful not to serve food that could be poisoned. According to the CDC, foodborne illness in the United States causes an estimated 128 hospitalizations and 000 deaths annually. How not to get poisoned with food on Thanksgiving, said the publication KCRA.

Laura Scott of the U.S. Department of Agriculture said one of the most common ways to get sick is to eat a main course holiday - turkey.

Laura advises that you always use a food thermometer to know that the bird is completely cooked.

“This is the only way to know if a bird is cooked because it is actually a huge piece of meat and there is no other way to know its cooked level other than using a thermometer,” Scott said. She added that a thermometer should be inserted into several parts of the bird and the temperature in each of them checked.

“You need to use a food thermometer in three parts of the bird. Thickest part of the chest, inner wing and inner thigh. Make sure all parts reach 165 degrees Fahrenheit (74 degrees Celsius), ”she said.

No need to wash turkey

It's also worth thinking twice before washing your turkey before cooking.

“The turkey doesn't really need to be washed or rinsed. This will only help the spread of dangerous bacteria. The only way to remove bacteria from poultry is to cook it, ”Scott said.

On the subject: Which stores in New York will be open for Thanksgiving and where to find discounts

The USDA also advises against stuffing turkey. Scott said it's best to prepare the filling separately.

“The reason it might not be safe is that if you stuff a bird the night before or shortly before you put it in the oven, bacteria can grow in the stuffing inside the raw bird, which can be unsafe.” Scott said.

She did give some tips for those planning to stuff turkey this Thursday, though.

Scott recommends stuffing the bird right before putting it in the oven. And then, using a food thermometer, you need to make sure the filling temperature reaches 165 degrees Fahrenheit.

If your guests arrive at different times, the so-called two-hour rule should be followed, especially for turkey and other meat and fish dishes.

“After two hours, your food may be in a so-called danger zone between 40 and 140 degrees Fahrenheit, which is the best temperature for dangerous bacteria to multiply,” said Scott. - So, after two hours, cut the turkey into small portions, arrange in containers and put in the refrigerator. Don't leave the bird on the table for hours. ”

Scott says that if you follow these tips, leftover food can be stored in the refrigerator for up to four days.