Salmonella contamination in turkey is widespread and unidentified as Thanksgiving approaches
They are saying Jeanie-O today. it could be some other brand tomorrow. So I would advise you to throw all turkey away and not purchase any until we get the all clear. Switch it up to ground chicken if you're not a vegan nor a beef/pork eater.
The reason you should leave any and all turkey alone is because you have no idea which farm this stuff actually comes from. even if you read the label and it says splashmtn's farm. That could actually be half true. meaning we make 50% of our own stuff, the other 50% comes from another larger farm. You think "but i shop at trader joes...whole foods..." Doesnt matter. you still dont know which farm this stuff comes from. Dont become a victim.
To the people who are cooking turkey because it's Thanksgiving and that's what people do:
Store the turkey at proper temperature, around 38 degrees. Do not thaw at room temperature. Thaw in the refrigerator (look up number days required depending on weight of bird). The salmonella is mostly on the outside of the bird and gets transferred to the rest of the bird by humans handling the raw bird. Wash turkey thoroughly, using proper sanitation techniques (don't cross contaminate board, soap sponge, knife or other food ingredients), use disposable paper towels and disposable gloves if possible. Cook white meat to 165 degrees and dark meat to 185 degrees and it should kill most of the bacteria. Don't stuff the bird because the internal temperature of the stuffing may not reach 185 degrees.
The main problem is unsafe FOOD HANDLING by humans transferring the salmonella on the outside of the bird to the raw flesh of the bird or cross contaminating cutting boards, knives, sponges, etc. or not washing hands thoroughly then touching raw onions, etc.
(I'm not advocating one way or the other, just passing along sanitation advice.)
Joined: 14 Apr 2001 Posts: 144577 Location: The Gold Coast
Posted: Sat Nov 17, 2018 2:37 pm Post subject:
ChefLinda wrote:
To the people who are cooking turkey because it's Thanksgiving and that's what people do:
Store the turkey at proper temperature, around 38 degrees. Do not thaw at room temperature. Thaw in the refrigerator (look up number days required depending on weight of bird). The salmonella is mostly on the outside of the bird and gets transferred to the rest of the bird by humans handling the raw bird. Wash turkey thoroughly, using proper sanitation techniques (don't cross contaminate board, soap sponge, knife or other food ingredients), use disposable paper towels and disposable gloves if possible. Cook white meat to 165 degrees and dark meat to 185 degrees and it should kill most of the bacteria. Don't stuff the bird because the internal temperature of the stuffing may not reach 185 degrees.
The main problem is unsafe FOOD HANDLING by humans transferring the salmonella on the outside of the bird to the raw flesh of the bird or cross contaminating cutting boards, knives, sponges, etc. or not washing hands thoroughly then touching raw onions, etc.
(I'm not advocating one way or the other, just passing along sanitation advice.)
Good information. I had to get a food handlers certification when I ran our youth football snack bar and had no idea how clueless I was regarding safe food handling procedures. _________________ RIP mom. 11-21-1933 to 6-14-2023.
Joined: 17 Nov 2007 Posts: 68014 Location: In a world where admitting to not knowing something is considered a great way to learn.
Posted: Sat Nov 17, 2018 6:09 pm Post subject:
Having dinner with my niece. Talked about the contamination. I don't think she's taking it as seriously as I am. Told her I'm not feeling safe about turkey. She's going to have a roast also so I'll have that. _________________ Be who you are and say what you feel because those who mind don't matter and those who matter don't mind.
America will never be destroyed from the outside. If we falter and lose our freedoms, it will be because we destroyed ourselves.
Joined: 09 Dec 2009 Posts: 4330 Location: Meeting the man who met Andy Griffith.
Posted: Sat Nov 17, 2018 6:12 pm Post subject:
I will eat kaleh pawcheh. _________________ "The best there is. The best there was. The best there ever will be.", said Bret Hart regarding the Los Angeles Lakers.
Joined: 02 May 2005 Posts: 90317 Location: Formerly Known As 24
Posted: Sun Nov 18, 2018 12:10 pm Post subject:
CandyCanes wrote:
YSong wrote:
Huey Lewis & The News wrote:
vanexelent wrote:
Huey Lewis & The News wrote:
erdogan is a monster
He's really carved a niche for himself.
He's accusing the saudis of fowl play.
Savages
The man is a butcher.
This thread reads like great poultry. _________________ “We must always take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented.” ― Elie Wiesel
Joined: 02 May 2005 Posts: 90317 Location: Formerly Known As 24
Posted: Sun Nov 18, 2018 12:11 pm Post subject:
venturalakersfan wrote:
ChefLinda wrote:
To the people who are cooking turkey because it's Thanksgiving and that's what people do:
Store the turkey at proper temperature, around 38 degrees. Do not thaw at room temperature. Thaw in the refrigerator (look up number days required depending on weight of bird). The salmonella is mostly on the outside of the bird and gets transferred to the rest of the bird by humans handling the raw bird. Wash turkey thoroughly, using proper sanitation techniques (don't cross contaminate board, soap sponge, knife or other food ingredients), use disposable paper towels and disposable gloves if possible. Cook white meat to 165 degrees and dark meat to 185 degrees and it should kill most of the bacteria. Don't stuff the bird because the internal temperature of the stuffing may not reach 185 degrees.
The main problem is unsafe FOOD HANDLING by humans transferring the salmonella on the outside of the bird to the raw flesh of the bird or cross contaminating cutting boards, knives, sponges, etc. or not washing hands thoroughly then touching raw onions, etc.
(I'm not advocating one way or the other, just passing along sanitation advice.)
Good information. I had to get a food handlers certification when I ran our youth football snack bar and had no idea how clueless I was regarding safe food handling procedures.
Try sitting in on one of your son’s basic science classes... _________________ “We must always take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented.” ― Elie Wiesel
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