Nutrition and Healing
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Nutrition & Healing is intended to provide cutting-edge health information.
Nothing on this site should be interpreted as personal medical advice. Always consult with your doctor before changing anything related to your healthcare.

Ah, Thanksgiving—the time to gather, give thanks, and dive into a delicious spread of food.

But with all the hustle and bustle in the kitchen, it’s easy to overlook important food safety steps.

And unfortunately, Thanksgiving is prime time for foodborne illnesses like salmonella and C. perfringens, which can turn a lovely meal into an unexpected trip to the doctor.

So, let’s keep your Thanksgiving memorable for all the right reasons!

Here’s what you need to know to prevent common food safety mishaps.

Turkey and Trimmings with…a Side of Bacteria?

Turkey is often the star of Thanksgiving, but it’s also one of the main sources of bacteria like salmonella and campylobacter.

And when we’re cooking for a crowd, well… mistakes can happen.

Under-pressure meal prep, larger quantities, and less experience can all lead to common food safety slips.

Clostridium perfringens, one of the leading causes of food poisoning, often makes its appearance when food is left out for too long.

While it’s tempting to leave dishes out so everyone can help themselves to seconds, that “danger zone” temperature (between 40°F and 140°F) is where bacteria thrive.

In addition, cooking stuffing inside the turkey can be risky if it doesn’t reach the correct temperature. Bacteria from the turkey can transfer to the stuffing, so it’s best to cook it separately to be safe.

How to Make Sure Your Feast Is Germ-Free

With some simple precautions, you can keep your kitchen safe and your guests healthy.

Follow these steps to avoid foodborne illnesses:

  1. Keep It Clean
    • Wash hands frequently—before, during, and after handling food.
    • Sanitize utensils, cutting boards, and surfaces regularly, especially after handling raw meat.
  2. Separate Raw and Ready-to-Eat Foods
    • Raw poultry, meat, seafood, and eggs should be kept separate from other foods. Store them in sealed containers to avoid cross-contamination.
    • Defrost your turkey safely by keeping it in the fridge, submerged in cold water (changing it every 30 minutes), or using the microwave.
  3. Cook to Safe Temperatures
    • Use a food thermometer to check temperatures. Poultry should reach 165°F, casseroles 165°F, eggs 160°F, and beef or seafood 145°F. This way, you’ll know your food is safe, regardless of color or texture.
  4. Chill Leftovers Quickly
    • Make sure leftovers are refrigerated within two hours after serving. Divide larger portions into smaller containers to cool them faster.
    • Leftovers stored in the fridge should be used within 3-4 days. If freezing, reheat to at least 165°F when you’re ready to enjoy them again.

Symptoms of Foodborne Illness

Despite our best efforts, sometimes foodborne illness can sneak in. It’s helpful to know the signs, so you can get treatment if needed. Symptoms often include:

  • Upset stomach
  • Nausea and vomiting
  • Diarrhea
  • Fever
  • Stomach cramps

If you experience any of these symptoms, rest and drink plenty of fluids to stay hydrated. Most cases are mild, but if symptoms worsen or you’re at higher risk (over 65 or with a weakened immune system), seek medical attention.

P.S. Does this Thanksgiving dish actually save your heart? Get the details here.

Sources:

Kee, C. (2022, November 21). This is the No. 1 reason people get sick on Thanksgiving. TODAY.com; TODAY. https://www.today.com/health/top-reasons-people-get-food-poisoning-thanksgiving-rcna55496

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