With the arrival of Thanksgiving, the Illinois Department of Public Health is advising Illinoisans to take precautions to protect everyone from foodborne illnesses.
When it comes to food safety, the first step is to safely thaw the bird. When turkey begins to thaw, any bacteria that may have been present before freezing can begin to grow again. This is why food safety experts recommend thawing turkeys in the refrigerator. It takes about 24 hours for every five pounds of turkey to thaw in the refrigerator, so it can take three days to thaw a 15-pound bird. If you don’t have time to use the refrigerator, you can do it in a sink of cold water (change water every 30 minutes), or in the microwave. Never thaw your turkey by leaving it out on the counter.
Wash your hands with soap and water before, during, and after preparing your food, especially before and after handling turkey.
Raw turkey and its juice can contaminate anything they touch. Be sure to handle your turkey correctly to prevent harmful germs from spreading to other food.
Use a food thermometer to check if the turkey and stuffing has reached a safe internal temperature of 165° F.
Do not leave foods at room temperature for more than two hours.
Typical symptoms of foodborne illness include vomiting, diarrhea, and flu-like symptoms, which can start anywhere from hours to days after consuming contaminated food or drinks.
For more tips visit the IDPH website.