(NC)—There are between 11 million and 13 million cases of food-related illnesses in Canada every year—and improper poultry handling is often to blame.
"We often see an increase in stomach illnesses during the holiday season,” says Dr. Doug Tkachuk at LifeLabs. “Turkey can easily become contaminated with bacteria such as salmonella, which causes diarrhea, vomiting and stomach cramps.”
With patient locations near most doctors, LifeLabs conducts more than 50 million, physician-requested diagnostic tests on more than 10 million Canadians every year, so this laboratory is in a prime position to identify both positive and disturbing health trends.
Now with the holidays so close at hand, here is a LifeLabs guide for proper handling and preparing of your turkey:
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Chill immediately. Bacteria grow rapidly at room temperature so put raw turkey in the refrigerator or freezer until you are ready to prepare and cook it...
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Don't thaw at room temperature. Thaw the turkey in the refrigerator or in cold water.
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Wash up. Wash your hands before and after touching raw turkey. Thoroughly wash dishes, counters and all utensils with hot water and detergent, or in the dishwasher.
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Don't cross-contaminate. In the refrigerator, be sure that juices and marinades from turkey do not drip onto other foods. Keep turkey separate from cooked meats.
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Cook to order. Use a thermometer to ensure that the poultry meat on the breast or thigh has reached 85oC (185oF).
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Cook stuffing separately. Cook stuffing in its own oven dish or on the stove top. Stuffing should reach 74oC (165oF).
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Eat immediately. Foods left to cool at room temperature may encourage the rapid growth of bacteria, so eat the turkey hot. Never eat raw or undercooked poultry.
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Store safely. Leftover turkey should be de-boned and the meat should be refrigerated as soon as possible. Eat leftovers within two to three days and reheat until piping hot.
- News Canada
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