{"id":15478,"date":"2019-04-01T06:06:03","date_gmt":"2019-04-01T11:06:03","guid":{"rendered":"http:\/\/foodhandlerscards.com\/blog\/?p=15478"},"modified":"2019-04-01T06:06:03","modified_gmt":"2019-04-01T11:06:03","slug":"holiday-turkey-food-safety-tips","status":"publish","type":"post","link":"http:\/\/foodhandleru.com\/blog\/food-safety-news\/holiday-turkey-food-safety-tips\/","title":{"rendered":"Turkey Food Safety Tips"},"content":{"rendered":"

Raw poultry (turkey, chicken, duck, goose, quail, etc.) may contain harmful bacteria such as Salmonella and Campylobacter that can cause foodborne illness.<\/p>\n

Food handling errors and inproper cooking are the most common problems that lead to poultry-associated foodborne illnesses. Proper preparation, cooking, and storage procedures must be followed – or a foodborne illness can occur.<\/p>\n

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Turkey Consumption Statistics<\/h3>\n

Turkey consumption has nearly doubled over the past 25 years. According to the National Turkey Federation<\/a>, 88% of Americans eat turkey on Thanksgiving. And the amount of turkey consumed is staggering: 46 million turkeys are eaten each Thanksgiving, 22 million on Christmas, and 19 million turkeys on Easter.<\/p>\n

Food Safety Turkey Tips<\/h3>\n

Remember to follow these important turkey safety tips for safe preparation and cooking:<\/p>\n

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    Don’t Wash the Raw Turkey<\/h3>\n

    According to a food-safety survey conducted by the FDA, 68% of people wash a whole turkey before cooking it. However,\u00a0 the USDA does not recommend washing raw meat and poultry before cooking because it can spread bacteria up to 3 feet around the sink.<\/p>\n

    Cooking meat and poultry to the right temperature kills any bacteria present, so washing meat and poultry is not necessary.<\/p>\n

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