"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 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.""
"In the hustle of a holiday kitchen, the risk of cross-contamination is real. That's when germs from one food, such as raw turkey, may be spread to other foods, such as fresh vegetables or fruits. 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 gatherings are large and food-centric, with more than 90% of U.S. residents celebrating and over one in four attending meals with more than ten people. National food safety experts recommend practical tools and habits to ensure safe holiday meals, including an instant-read digital meat thermometer to confirm 165°F for cooked dishes and eliminate pathogens such as salmonella and Campylobacter. Color-coded cutting boards—red for meat, yellow for poultry, green for vegetables—reduce cross-contamination risks, and avoiding wooden boards can prevent bacterial retention. An emergency medicine doctor urges caution with knives to reduce holiday kitchen injuries.
Read at Boston Herald
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