<div class="" data-article-body="true"><p class="mb-4 text-lg md:leading-8 break-words">Thanksgiving is a time for family, friends and feasting. However, amid the joy of gathering and indulging in delicious food, it is essential to keep food safety in mind. Foodborne illnesses can quickly put a damper on your celebrations.</p><p class="mb-4 text-lg md:leading-8 break-words">As an <a href="https://www.qu.edu/faculty-and-staff/lisa-cuchara/" rel="nofollow noopener" target="_blank" data-ylk="slk:immunologist and infectious disease specialist;elm:context_link;itc:0;sec:content-canvas" class="link ">immunologist and infectious disease specialist</a>, I study how germs spread – and how to prevent them from doing so. In my courses, I teach my students how to reduce microbial risks, including those tied to activities such as hosting a big Thanksgiving gathering, without becoming germophobes.</p><p class="mb-4 text-lg md:leading-8 break-words">Foodborne illnesses sicken 48 million Americans – <a href="https://www.cdc.gov/food-safety/about/index.html" rel="nofollow noopener" target="_blank" data-ylk="slk:1 in 6 people;elm:context_link;itc:0;sec:content-canvas" class="link ">1 in 6 people</a> – each year. Holiday meals such as Thanksgiving pose special risks because these spreads often involve large quantities, long prep times, buffet-style serving and mingling guests. Such conditions create many opportunities for germs to spread.</p><p class="mb-4 text-lg md:leading-8 break-words">This, in turn, invites a slew of microbial guests such as <em>Salmonella</em> and <em>Clostridium perfringens</em>. Most people recover from infections with foodborne bacteria, but each year <a href="https://www.cdc.gov/food-safety/about/index.html" rel="nofollow noopener" target="_blank" data-ylk="slk:around 3,000 Americans die;elm:context_link;itc:0;sec:content-canvas" class="link ">around 3,000 Americans die</a> from the illnesses they cause. More routinely, these bugs can cause nausea, vomiting, stomach cramps and diarrhea within hours to a couple of days after being consumed – which are no fun at a holiday celebration.</p><h2 class="mb-4 text-xl font-bold md:text-2xl">Foods most likely to cause holiday illness</h2><p class="mb-4 text-lg md:leading-8 break-words">Most foodborne illnesses come from raw or undercooked food and foods left in the so-called danger zone of cooking temperature – 40 degrees to 140 degrees Fahrenheit – in which bacteria multiply rapidly. Large-batch cooking without proper reheating or storage as well as cross contamination of foods during preparation can also cause disease.</p><figure class="relative mb-4"><div class="relative"><img alt="A turkey on a counter being stuffed by two sets of hands." loading="lazy" width="960" height="640" decoding="async" data-nimg="1" class="rounded-lg" style="color:transparent" src="https://s.yimg.com/ny/api/res/1.2/4jj5avTTMF0vViVDH1soUQ--/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTY0MDtjZj13ZWJw/https://media.zenfs.com/en/the_conversation_us_articles_815/3aa3c9230c45bbada417106c72de09b3"><button aria-label="View larger image" class="group absolute bottom-3 right-3 size-10 md:size-[50px] lg:inset-0 lg:size-full lg:bg-transparent" data-ylk="elm:expand;itc:1;sec:image-lightbox;slk:lightbox-open;"><span class="absolute bottom-0 right-0 rounded-full bg-white p-3 opacity-100 shadow-elevation-3 transition-opacity duration-300 group-hover:block group-hover:opacity-100 md:p-[17px] lg:bottom-6 lg:right-6 lg:bg-white/90 lg:p-5 lg:opacity-0 lg:shadow-none"><svg viewbox="0 0 22 22" aria-hidden="true" class="size-4 lg:size-6" width="22" height="22"><path d="M12.372.92c0-.506.41-.916.915-.916L21 0l-.004 7.712a.917.917 0 0 1-1.832 0V3.183l-6.827 6.828-1.349-1.348 6.828-6.828h-4.529a.915.915 0 0 1-.915-.915M1.835 17.816l6.828-6.828 1.349 1.349-6.829 6.827h4.529a.915.915 0 0 1 0 1.831L0 21l.004-7.713a.916.916 0 0 1 1.831 0z"></path></svg></span></button><dialog aria-label="Modal Dialog" aria-modal="true" class="fixed inset-0 z-4 size-full max-h-none max-w-none bg-white hidden"></dialog></div><figcaption class="relative text-sm mt-1 pr-2.5"><div style="max-height:none;overflow:visible">Put that bird right in the oven as soon as you’ve stuffed it to keep bacteria from multiplying inside. <a href="https://www.gettyimages.com/detail/photo/preparing-turkey-for-thanksgiving-dinner-royalty-free-image/1034417874" rel="nofollow noopener" target="_blank" data-ylk="slk:kajakiki/E+ via Getty Images;elm:context_link;itc:0;sec:content-canvas" class="link ">kajakiki/E+ via Getty Images</a></div></figcaption></figure><p class="mb-4 text-lg md:leading-8 break-words">Not all dishes pose the same risk. Turkey can harbor <em>Salmonella</em>, <em>Campylobacter</em> and <em>Clostridium perfringens</em>. <a href="https://foodprotection.org/publications/food-protection-trends/archive/2021-03-consumer-handling-of-whole-turkeys-identification-of-common-mishandling-practices/" rel="nofollow noopener" target="_blank" data-ylk="slk:Undercooked turkey remains a leading cause;elm:context_link;itc:0;sec:content-canvas" class="link ">Undercooked turkey remains a leading cause</a> of Thanksgiving-related illness. Raw turkey drippings can also easily spread bacteria onto hands, utensils and counters. And don’t forget the stuffing inside the bird. While the turkey may reach a safe internal temperature, the stuffing often does not, making it a higher-risk dish.</p><p class="mb-4 text-lg md:leading-8 break-words">Leftovers stored too long, reheated improperly or cooled slowly also bring hazards. If large pieces of roasted turkey aren’t divided and cooled quickly, any <em>Clostridium perfringens</em> they contain might have time to produce toxins. This increases the risk of getting sick from snacking on leftovers – even reheated leftovers, since <a href="https://doi.org/10.1111/jfpp.15906" rel="nofollow noopener" target="_blank" data-ylk="slk:these toxins are not killed by heat;elm:context_link;itc:0;sec:content-canvas" class="link ">these toxins are not killed by heat</a>.</p><p class="mb-4 text-lg md:leading-8 break-words">Indeed, each November and December <a href="https://www.cdc.gov/mmwr/preview/mmwrhtml/00000825.htm" rel="nofollow noopener" target="_blank" data-ylk="slk:outbreaks involving this bacterium spike;elm:context_link;itc:0;sec:content-canvas" class="link ">outbreaks involving this bacterium spike</a>, often due to encounters with turkey and roast beef leftovers.</p><h2 class="mb-4 text-xl font-bold md:text-2xl">Don’t wash the turkey!</h2><p class="mb-4 text-lg md:leading-8 break-words">Washing anything makes it cleaner and safer, right? Not necessarily.</p><p class="mb-4 text-lg md:leading-8 break-words">Many people think washing their turkey will remove bacteria. However, it’s pretty much impossible to wash bacteria off a raw bird, and attempting to do so actually increases cross contamination and your risk of foodborne illness.</p><p class="mb-4 text-lg md:leading-8 break-words">Since 2005, federal food safety agencies <a href="https://www.cdc.gov/food-safety/foods/holiday-turkey.html" rel="nofollow noopener" target="_blank" data-ylk="slk:have advised against washing turkey or chicken;elm:context_link;itc:0;sec:content-canvas" class="link ">have advised against washing turkey or chicken</a>. Despite this, a 2020 survey found that 78% of people still reported rinsing their turkey before cooking – often because older recipes or family habits encourage it.</p><p class="mb-4 text-lg md:leading-8 break-words">When you rinse raw poultry, water can splash harmful bacteria around your kitchen, contaminating counter tops, utensils and nearby foods. If you do choose to wash turkey, it’s critical to immediately clean and disinfect the sink and surrounding area. A 2019 USDA study found that 60% of people who <a href="https://www.usda.gov/about-usda/news/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice" rel="nofollow noopener" target="_blank" data-ylk="slk:washed their poultry had bacteria in their sink;elm:context_link;itc:0;sec:content-canvas" class="link ">washed their poultry had bacteria in their sink</a> afterward – and 14% had bacteria in the sink even after cleaning it.</p><figure class="relative mb-4"><div class="relative"><img alt="Family enjoying Thanksgiving meal" loading="lazy" width="960" height="640" decoding="async" data-nimg="1" class="rounded-lg" style="color:transparent" src="https://s.yimg.com/ny/api/res/1.2/5crgBuZuUu8LNTTFLmj8VQ--/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTY0MDtjZj13ZWJw/https://media.zenfs.com/en/the_conversation_us_articles_815/21d4e7359d2e313de810f38fab485a0d"><button aria-label="View larger image" class="group absolute bottom-3 right-3 size-10 md:size-[50px] lg:inset-0 lg:size-full lg:bg-transparent" data-ylk="elm:expand;itc:1;sec:image-lightbox;slk:lightbox-open;"><span class="absolute bottom-0 right-0 rounded-full bg-white p-3 opacity-100 shadow-elevation-3 transition-opacity duration-300 group-hover:block group-hover:opacity-100 md:p-[17px] lg:bottom-6 lg:right-6 lg:bg-white/90 lg:p-5 lg:opacity-0 lg:shadow-none"><svg viewbox="0 0 22 22" aria-hidden="true" class="size-4 lg:size-6" width="22" height="22"><path d="M12.372.92c0-.506.41-.916.915-.916L21 0l-.004 7.712a.917.917 0 0 1-1.832 0V3.183l-6.827 6.828-1.349-1.348 6.828-6.828h-4.529a.915.915 0 0 1-.915-.915M1.835 17.816l6.828-6.828 1.349 1.349-6.829 6.827h4.529a.915.915 0 0 1 0 1.831L0 21l.004-7.713a.916.916 0 0 1 1.831 0z"></path></svg></span></button><dialog aria-label="Modal Dialog" aria-modal="true" class="fixed inset-0 z-4 size-full max-h-none max-w-none bg-white hidden"></dialog></div><figcaption class="relative text-sm mt-1 pr-2.5"><div style="max-height:none;overflow:visible">A few food prep precautions can help keep the holiday free of gastrointestinal distress. <a href="https://www.gettyimages.com/detail/photo/happy-woman-and-her-extended-family-during-royalty-free-image/1740855806" rel="nofollow noopener" target="_blank" data-ylk="slk:Drazen Zigic/iStock via Getty Images Plus;elm:context_link;itc:0;sec:content-canvas" class="link ">Drazen Zigic/iStock via Getty Images Plus</a></div></figcaption></figure><h2 class="mb-4 text-xl font-bold md:text-2xl">Food prep tips for a safe and healthy Thanksgiving</h2><p class="mb-4 text-lg md:leading-8 break-words"><strong>Wash your hands regularly.</strong> Before cooking and after touching raw meat, poultry or eggs, wash your hands thoroughly with soap and water for <a href="https://www.cdc.gov/clean-hands/data-research/facts-stats/index.html" rel="nofollow noopener" target="_blank" data-ylk="slk:at least 20 seconds;elm:context_link;itc:0;sec:content-canvas" class="link ">at least 20 seconds</a>. Improper handwashing by people handling food is a <a href="https://doi.org/10.1155/2014/827965" rel="nofollow noopener" target="_blank" data-ylk="slk:major source of bacterial contamination;elm:context_link;itc:0;sec:content-canvas" class="link ">major source of bacterial contamination</a> with <em>Staphylococcus aureus</em>. This bacterium’s toxins are hard to break down, even after cooking or reheating.</p><p class="mb-4 text-lg md:leading-8 break-words"><strong>Thaw turkey safely.</strong> The <a href="https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-thawing" rel="nofollow noopener" target="_blank" data-ylk="slk:safest way to thaw a turkey;elm:context_link;itc:0;sec:content-canvas" class="link ">safest way to thaw a turkey</a> is in the refrigerator. Allow 24 hours per 4-5 pounds. There’s also a faster method, which involves <a href="https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/your-safe-thanksgiving-guide" rel="nofollow noopener" target="_blank" data-ylk="slk:submerging the turkey in cold water;elm:context_link;itc:0;sec:content-canvas" class="link ">submerging the turkey in cold water</a> and changing the water every 30 minutes – but it’s not as safe because it requires constant attention to ensure the water temperature stays below 40 F in order to prevent swift bacteria growth.</p><p class="mb-4 text-lg md:leading-8 break-words"><strong>Stuff your turkey immediately before cooking it.</strong> Stuffing the turkey the night before is risky because it allows bacteria in the stuffing to multiply overnight. The toxins produced by those bacteria do not break down upon cooking, and the interior of the stuffing may not get hot enough to kill those bacteria. The <a href="https://www.fda.gov/consumers/consumer-updates/food-safety-tips-healthy-holidays" rel="nofollow noopener" target="_blank" data-ylk="slk:USDA specifically warns against prestuffing;elm:context_link;itc:0;sec:content-canvas" class="link ">USDA specifically warns against prestuffing</a>. So <a href="https://www.cdc.gov/food-safety/foods/holiday-turkey.html" rel="nofollow noopener" target="_blank" data-ylk="slk:cook stuffing separately;elm:context_link;itc:0;sec:content-canvas" class="link ">cook stuffing separately</a>, if possible, or if you prefer it inside the bird, stuff immediately before roasting, making sure it reaches 165 F.</p><p class="mb-4 text-lg md:leading-8 break-words"><strong>Cook food to the right temperature.</strong> A thermometer is your best friend – use it to ensure <a href="https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/your-safe-thanksgiving-guide" rel="nofollow noopener" target="_blank" data-ylk="slk:turkey and stuffing both reach 165 F;elm:context_link;itc:0;sec:content-canvas" class="link ">turkey and stuffing both reach 165 F</a>. Check <a href="https://www.foodsafety.gov/food-safety-charts" rel="nofollow noopener" target="_blank" data-ylk="slk:casseroles and other dishes;elm:context_link;itc:0;sec:content-canvas" class="link ">casseroles and other dishes</a> too. It’s best not to rely on an <a href="https://www.consumerreports.org/meat-thermometers/meat-thermometer-or-pop-up-timer-for-turkey" rel="nofollow noopener" target="_blank" data-ylk="slk:internal pop-up thermometer;elm:context_link;itc:0;sec:content-canvas" class="link ">internal pop-up thermometer</a>, since they can be inaccurate, imprecise and could even malfunction.</p><p class="mb-4 text-lg md:leading-8 break-words"><strong>Avoid cross contamination.</strong> Use separate cutting boards for raw meat, vegetables and bread. Change utensils and plates after handling raw meat before using them for cooked foods.</p><p class="mb-4 text-lg md:leading-8 break-words"><strong>Keep food at safe temperatures.</strong> <a href="https://www.dhhs.nh.gov/programs-services/disease-prevention/infectious-disease-control/enteric-diseases-foodborne-and/food" rel="nofollow noopener" target="_blank" data-ylk="slk:Serve hot foods immediately;elm:context_link;itc:0;sec:content-canvas" class="link ">Serve hot foods immediately</a>, and make sure hot foods are served above 140 F and cold dishes below 40 F to keep them out of the microbial danger zone.</p><p class="mb-4 text-lg md:leading-8 break-words"><strong>Be cautious with buffet-style serving.</strong> Limit food time on the table to two hours or less – longer than that, any bacteria present can <a href="https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f" rel="nofollow noopener" target="_blank" data-ylk="slk:double every 20 minutes;elm:context_link;itc:0;sec:content-canvas" class="link ">double every 20 minutes</a>. Provide dedicated serving utensils, and avoid letting guests serve with utensils they have eaten from.</p><p class="mb-4 text-lg md:leading-8 break-words"><strong>Be mindful of expiration dates.</strong> Don’t forget to check dates on food items to make sure that what you are serving isn’t expired or left from last Thanksgiving.</p><p class="mb-4 text-lg md:leading-8 break-words"><strong>Educate guests on food safety.</strong> Remind guests to wash their hands before preparing or serving food, and politely discourage double-dipping or tasting directly from communal dishes.</p><p class="mb-4 text-lg md:leading-8 break-words">Thanksgiving should be a time of gratitude, not gastrointestinal distress. By following these simple food safety tips, you can help ensure a safe and healthy holiday.</p><p class="mb-4 text-lg md:leading-8 break-words"><em>This article is republished from <a href="http://theconversation.com/us?utm_source=Yahoo&amp;utm_medium=related-link&amp;utm_campaign=related-link-0&amp;utm_content=article-269320" rel="nofollow noopener" target="_blank" data-ylk="slk:The Conversation;elm:context_link;itc:0;sec:content-canvas" class="link ">The Conversation</a>, a nonprofit, independent news organization bringing you facts and trustworthy analysis to help you make sense of our complex world. It was written by: <a href="https://theconversation.com/profiles/lisa-cuchara-2430836?utm_source=Yahoo&amp;utm_medium=related-link&amp;utm_campaign=byline-link&amp;utm_content=article-269320" rel="nofollow noopener" target="_blank" data-ylk="slk:Lisa Cuchara;elm:context_link;itc:0;sec:content-canvas" class="link ">Lisa Cuchara</a>, <em><a href="https://theconversation.com/institutions/quinnipiac-university-2032?utm_source=Yahoo&amp;utm_medium=related-link&amp;utm_campaign=byline-link&amp;utm_content=article-269320" rel="nofollow noopener" target="_blank" data-ylk="slk:Quinnipiac University;elm:context_link;itc:0;sec:content-canvas" class="link ">Quinnipiac University</a></em> </em></p><p class="mb-4 text-lg md:leading-8 break-words"><strong>Read more:</strong><br></p><ul class="mb-4"><li class="ml-4 list-disc"><div class=""><p class="mb-4 text-lg md:leading-8 break-words"><a href="http://theconversation.com/are-berries-safe-to-eat-how-worried-should-i-be-about-the-pesticide-dimethoate-269691?utm_source=Yahoo&amp;utm_medium=related-link&amp;utm_campaign=related-link0&amp;utm_content=article-269320" rel="nofollow noopener" target="_blank" data-ylk="slk:Are berries safe to eat? How worried should I be about the pesticide dimethoate?;elm:context_link;itc:0;sec:content-canvas" class="link ">Are berries safe to eat? How worried should I be about the pesticide dimethoate?</a></p></div></li><li class="ml-4 list-disc"><div class=""><p class="mb-4 text-lg md:leading-8 break-words"><a href="http://theconversation.com/how-the-plymouth-pilgrims-took-over-thanksgiving-and-who-history-left-behind-267944?utm_source=Yahoo&amp;utm_medium=related-link&amp;utm_campaign=related-link1&amp;utm_content=article-269320" rel="nofollow noopener" target="_blank" data-ylk="slk:How the Plymouth Pilgrims took over Thanksgiving – and who history left behind;elm:context_link;itc:0;sec:content-canvas" class="link ">How the Plymouth Pilgrims took over Thanksgiving – and who history left behind</a></p></div></li><li class="ml-4 list-disc"><div class=""><p class="mb-4 text-lg md:leading-8 break-words"><a href="http://theconversation.com/how-do-i-know-if-my-kid-is-worrying-about-food-and-their-body-too-much-and-what-should-i-say-267875?utm_source=Yahoo&amp;utm_medium=related-link&amp;utm_campaign=related-link2&amp;utm_content=article-269320" rel="nofollow noopener" target="_blank" data-ylk="slk:How do I know if my kid is worrying about food and their body too much? And what should I say?;elm:context_link;itc:0;sec:content-canvas" class="link ">How do I know if my kid is worrying about food and their body too much? And what should I say?</a></p></div></li></ul><p class="mb-4 text-lg md:leading-8 break-words"><em><span>Lisa Cuchara does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p></div>

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