The U.S Department of Agriculture in an article published today reminds us that “there is an ongoing outbreak of Salmonella traced to raw turkey” even before Thanksgiving. To protect yourself and family from food borne illness this Thanksgiving, remember to handle and cook food properly.
As soon as raw or cooked meat, poultry or egg products begin to thaw and become warmer than 40 degrees F, bacteria that may have been present before freezing can begin to multiply.
- Planning ahead is the key because a large frozen turkey requires at least 24 hours for every 5 pounds.
For more information on safe food handling and thawing visit: