"Digital meat thermometer Our panel of experts unanimously agreed that an instant-read digital thermometer is vital to making sure roast turkey and other dishes reach 165 degrees Fahrenheit (74 degrees Celsius) to eliminate the risk of food poisoning from germs like salmonella and Campylobacter. "This is non-negotiable," said Darin Detwiler, a Northeastern University food safety expert. "A reliable thermometer ensures you're not guessing, because guessing is not a food safety strategy.""
"It's best to use dedicated cutting boards for each type of food, and color-coding - red for meat, yellow for poultry, green for veggies - can help, said Barbara Kowalcyk, director of the Institute for Food Safety and Nutrition Security at George Washington University. "I try not to use wooden cutting boards," said Kowalcyk, noting that they can retain bacteria that thrive and grow to large enough quantities to cause illness."
Thanksgiving involves large gatherings and creates elevated food-safety risks. Instant-read digital thermometers ensure turkey and other dishes reach 165°F (74°C) to kill pathogens like salmonella and Campylobacter. Color-coded, dedicated cutting boards for meat, poultry and produce reduce cross-contamination; avoiding wooden boards can limit bacterial retention. Proper preparation and simple kitchen aids help prevent both foodborne illness and common cooking injuries. Verifying internal temperatures, separating raw and ready-to-eat foods, and using safe materials and tools reduces risk and supports safe, enjoyable holiday meals for large groups.
Read at Fortune
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