"Viruses can be spread at any time, according to Amarat (Amy) Simonne, a professor of food safety and quality at the University of Florida's College of Agricultural and Life Sciences. While she said that the CDC hasn't collected specific data on foods associated with holiday seasons, one study reported an uptick in certain Salmonella cases following the Thanksgiving holiday, which the researchers said was most likely related to foods disproportionately eaten then, particularly turkey."
"campylobacter, a genus of bacteria that causes an infection called campylobacteriosis, a common type of food poisoning, according to Keith Warriner, a professor of food safety at the University of Guelph, Canada. "In addition, lack of temperature control after cooking can lead to the growth of clostridium perfrigens," he said. "It produces a toxin that causes diarrhea and can cause dehydration in the elderly. And there's also the risk of staphylococcus aures, which can cause sickness.""
Thanksgiving meals often involve large batches, crowded kitchens, and prolonged holding that compromise time and temperature control. Viruses can spread at any time and some studies show increased Salmonella cases after Thanksgiving, likely linked to turkey. Undercooked turkey can introduce campylobacter, causing campylobacteriosis. Failure to hold food at safe temperatures after cooking can allow clostridium perfrigens growth and toxin production, provoking diarrhea and dangerous dehydration in older adults. Staphylococcus aureus contamination also poses illness risk. Close attention to handling, thorough cooking, and prompt, proper storage of turkey and other dishes reduces bacterial growth and lowers the risk of foodborne illness.
Read at BuzzFeed
Unable to calculate read time
Collection
[
|
...
]