5 advice to make sure your Turkish Thanksgiving is safe from salmonella


How millions of Americans are preparing for Thanksgiving, there is a lot of concern about the ongoing salmonella breaking connected to crude Turkish. The Centers for Control and Disease Change say over the last year, there have been 164 illnesses in 35 states, including one death in California.

Health officials say salmonella is found in turmoil, pet food in crude Turquoise and live turcines, which shows that bacteria are quite widespread in the Turkish industry.

On Friday, Jennie-O Turkey tells that he remembers over 91,000 pounds of Turkcaidh raw for salmonella pollution that may exist. The recycled products incorporate single-piece raw materials of raw drugs, land sold throughout the country. They had a day-of-day in October, but they could still be in retailers. Regulators say that the product should be thrown away.

This is a & # 39; first memory that was connected to the breakdown, but it did not; It's the only source of the diseases. The research is ongoing and other indicators may be in place. So it's particularly important to keep safe tips and cooking tips to reduce the risk of illness.

Salmonella can continue to signal its symptoms; including diarrhea, the disease, and abdominal cramps 12 to 72 hours after the disease. Typically, the disease lasts four to seven days. Most people who recover without cure, but in some patients, the disease may be so severe that the patient needs to be in hospital. Children under 5, older people, and people with weak protection systems are more likely to have a serious illness from a diet that can lead to hospitalization.

Protect your family from salmonella this Thanksgiving

By entering the great holidays, experts ask consumers to be particularly careful when they are going to go. Treat raw turkey in the kitchen.

The following recommendations can keep you safe from salmonella and this Thanksgiving.

1. Prohibition in a turkey in the refrigerator, not the account

Patches need to be kept at a safe temperature while they are & # 39; closing. That means being scanned in the compressor and not on the # 39; counted, on the back wall, in a car; car, in the lower center, or at any other place where the temperature can not be met regularly.

Turkey should live below 40 ° F because it is willing to stop potentially damaging bacteria from growing.

Designed: USDA is advising to & # 39; approx 24 hours for 4 to 5 pounds in freezer positioned at 40 ° F or below. So it could take three days in the & # 39; anti-friction to require the 15-not average frozen sea fishing.

Put the bird in a vessel to prevent the zoo from grinding it and its; other food pollution.

2. The raw Turquoise

A bad turkey wash German spreads from the bird around the kitchen. Instead, open the plastic material carefully and disturb the skin into the sink before throwing away the material. Try the turkey to hit it with a paper orchard.

3. Wash your hands and kitchen laird

Make sure you are wash your hands often with hot water and soap both in and after its raw turmoil treatment to prevent the transmission of any cumulative german.

Also, be sure to use clean appliances, cutting boards, server accounts and any other surface that may come into contact with raw turmoil.

4. Use a food gauge: 165 ° F safe

Turkey should be cooked to a temperature of 165 ° F to be safe to eat. Use a dietary measure and test different parts of the bird to ensure that all the turkey is made.

"If you have turkey cooking to a temperature of 165 ° F, this salmonella strain should die," said Dr. Colin Basler the CDC to CBS News.

5. Manage proportions correctly

Leave her & # 39; cover as quickly as possible. Turkey cooking should not be left for more than two hours.

Reinstatement to internal temperature must be stopped at 165 ° F.

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