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Holiday Cooking: Don’t Let Fear of Foodborne
Illness Spoil Dinner |
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With turkey on the menu for many, the nation’s oldest consumer
advocacy group is warning consumers to take precautions to avoid
foodborne illness this holiday season. Each year, 76 million
Americans fall victim to food-borne illness, according to the
U.S. Food and Drug Administration. It’s a serious risk, but one
that consumers can greatly reduce for their families by
following a few simple tips. |
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Tips to avoid food-borne illness this holiday season |
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In order to limit possible risks, thoroughly cook poultry
and eggs to kill possible viruses or bacteria. Also, wash
hands frequently and keep raw poultry and eggs away from
other foods to avoid cross-contamination.
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Cook all other meats thoroughly, including beef, pork, and
fish. Use a food thermometer to ensure that your food has
reached the proper internal temperature. Don't rely on
color, since many foods can look done even when they are
not. Cook ground beef to 160 degrees; poultry and pork, 170
degrees; and fish, until the flesh is opaque and flakes
easily with a fork.
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Clean all food surface areas that come in contact with raw
meat or poultry (cutting boards, utensils, dishes,
countertops) with warm, soapy water or disinfectant.
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If marinating raw meats or poultry, throw away any unused
marinade. Do not use the uncooked marinade on cooked foods!
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Keep hot foods hot (at least 140 degrees Fahrenheit) and
cold foods cold (40 degrees or below). Food left at room
temperatures can grow harmful bacterial in as little as two
hours.
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Refrigerate leftovers immediately or toss them. Store hot
foods in shallow containers in the fridge.
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Never put leftover condiments (such as mayo or pickles) back
into their original containers
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Wash fruits and vegetables thoroughly, especially those that
will not be cooked.
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