HONOLULU (KHON2) — As families across the country sit down to enjoy their Thanksgiving meals, the Centers for Disease Control and Prevention (CDC) is reminding the public about the increased risk of food poisoning during the holiday season.
Foodborne illnesses tend to rise in November and December, with experts warning that raw turkey can carry harmful bacteria, such as salmonella.
To prevent contamination, it is essential to handle turkey safely, ensuring it reaches an internal temperature of 165 degrees Fahrenheit before serving.
The same food safety rules apply to side dishes like mashed potatoes, gravy, and green beans. These should be kept out of the “danger zone” — temperatures between 40 and 140 degrees, where bacteria can grow rapidly.
Donald Schaffner, a food science expert at Rutgers University, offers additional advice for handling leftovers. “Leftovers should be refrigerated promptly within two hours of cooking or eating,” Schaffner said. “I recommend placing leftovers in shallow containers, no deeper than two inches, to help them cool more quickly.”
When cleaning up after the meal, experts recommend a two-step process: first, wash surfaces with soap and water, then sanitize with a disinfectant to ensure all potential bacteria are eliminated.
By following these food safety guidelines, families can reduce the risk of foodborne illness and enjoy a safe and happy holiday.