Health News reports that undercooked food and poor food-handling practices are the most common causes of food poisoning during the holiday season, health officials warned.
Salmonella bacteria — found in raw turkey, chicken and other meats — is a common source of food poisoning, said Dr. Johnathan Fielding, the county’s top public health official.
There are two ways to safely thaw turkeys this Thanksgiving — in the refrigerator for two to four days or in cold water, changing the water every 30 minutes.
Using a food thermometer, cooks should make sure whole turkeys cook to 180 degrees.
Fresh fruits and vegetables should be washed before being eaten or prepared. Raw meats should be separated from other foods to avoid cross- contamination, Fielding said.
Holiday leftovers must be refrigerated within two hours.