Barry Ellsworth of the Belleville Intelligencer interviewed Rebecca Mathers of the Hastings and Prince Edward Counties Health Unit, who offered some tips to keep bacteria at bay:
Thaw the turkey overnight in the refrigerator so it will remain cold, not on the counter top or in water in the sink where it will be susceptible to bacteria at room temperature.
Cook stuffing (to an internal temperature of 74 C or 165 F) separately from turkey. Mathers said that is the recommended way of preparing the bird and stuffing, but if you buy a turkey already stuffed, be sure to cook it from frozen and “definitely be using a food thermometer.”
Never leave hazardous foods such as meats in the danger zone (4 C to 74 C or 40 F to 140 F) for more than two hours.
Clean and sanitize all work surfaces before and after food preparation to eliminate the chance of cross contamination from one food to another.Continue Reading Holiday treats can bring foodborne illness

Via a news release this morning, the USDA is once again reminding consumers to not let the excitement and stress of holiday meal planning take priority over food safety.
“From office parties to traditional get-togethers at home, many kinds of foods will be present throughout the month,” said USDA Under Secretary for Food Safety Dr. Richard Raymond. “People should remember food that has been sitting out for more than two hours invites bacterial growth which can lead to foodborne illness.”Continue Reading USDA offers food safety recommendations for holiday gatherings

A little holiday Q and A from the Food Safety Network:
Question: Is it safe to use raw eggs to make eggnog?
To make eggnog, use a recipe where the eggs and milk are cooked; bring the egg/milk mixture to 72-75 C (pasteurization temperature). Drink hot or chill immediately. Even if fresh eggs are used, there’s a possibility they might be contaminated by pathogens.Continue Reading Food safety tips from the pros

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.

Per an FSIS News Release, Agriculture Under Secretary for Food Safety Dr. Richard Raymond today discussed important tips for preventing foodborne illness during the holidays with volunteers from the Capital Area Food Bank, the largest public nonprofit hunger and nutrition education resource in the Washington, D.C. metropolitan area. Dr. Raymond was joined by noted Washington Chef Terrell Danley.
“I encourage all Americans to join me in making food safety the most important ingredient in the kitchen this Thanksgiving,” said Dr. Raymond. “Foodborne illness is very serious but easily prevented if foods are handled, prepared and cooked properly.”
Designed to help raise awareness of the dangers associated with foodborne illness, the event featured demonstrations of safe food handling, preparation and cooking techniques that can help reduce the risk of foodborne illness.Continue Reading USDA offers food safety advice for your thanksgiving meal