Everyone wants to have a great Thanksgiving.  It's the holiday that a lot of people look forward to...and even "train" for with extra diet and exercise so they can eat on Thanksgiving and enjoy themselves.  What you don't want is anyone getting sick while you are hosting the holiday meal.

Brian Chase/Thanksgiving

Here are some of the reasons or ways that people have gotten food poisoning.  So, don't do this...

So, do not rinse the meat... any of the bacteria that could be there will cook out of the turkey.

26% admit to not washing their hands during food preparation (only before or after) – which experts say could cause cross-contamination and introduce dangerous foodborne pathogens, like E. coli and Salmonella, to holiday meals.

In other words, you need to keep washing your hand every time you handle different foods.  It's kind of not using the same dish for raw and cooked meat.  Always need to be a different dish.

55% don’t know that the refrigerator’s bottom shelf is the safest place to store a raw turkey. When a raw turkey is placed on a higher shelf, bacteria-laden juices can drip onto food stored lower down.

So, either put it on the bottom shelf, or place a dish or platter under the turkey so it will catch any of the would- be drippings.

Another significant health risk comes after the feast is over. Among those Americans who had turkey last Thanksgiving, more than 1 in 4 (26%) left the bird out for three or more hours before they put away the leftovers. Experts say unsafe bacteria starts to grow on cooked poultry two hours after it’s finished cooking.

I have never understood people who leave left-overs in their storage containers on the counter waiting for them to cool to room-temperature before putting them in the fridge.  Put them in the fridge immediately after transferring to the storage container.  Much safer that way.


On that note- have a happy Thanksgiving and be safe and be well!

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