The holidays see a rise in food poisoning cases, as many Americans struggle to transition from simple meals to preparing safe multi-dish feasts, needing awareness of cooking and cooling guidelines.
Donald Schaffner emphasizes the importance of safe turkey handling, warning that nearly 90% of hosts serve turkey, which can harbor illness-causing bacteria. Proper thawing and cooking are crucial.
Schaffner and Chapman stress that frozen turkeys need to be thawed carefully, either in the refrigerator, microwave, or cold water, with each method having its safety risks.
Cooking large meals takes longer, and with this increases the chances of foodborne illness; hence, hosts must be educated on safe food practices during the holiday season.
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