Stay Salmonella-Free This Thanksgiving: Essential Tips for a Safe Feast

As Thanksgiving approaches, concerns are rising over a persistent multidrug-resistant salmonella outbreak affecting the poultry industry in the United States. Investigative reporting by ProPublica has revealed that the outbreak has not been contained, highlighting weaknesses in food safety regulations across the U.S. Department of Agriculture (USDA), the Centers for Disease Control and Prevention (CDC), and the Food and Drug Administration (FDA).

While the risks are unsettling, there are practical steps consumers can take to protect their families. Importantly, salmonella is found more frequently in chicken than in turkey. As you prepare for the holiday, consider the following tips to enhance food safety.

Start by checking the P-number on your turkey’s packaging. This number, usually located near a use-by date or inspection stamp, can be looked up in ProPublica’s database to reveal salmonella rates from the source poultry plant. If your turkey originates from a higher-risk facility, maintain vigilance during preparation rather than discarding it unnecessarily.

One common misconception is the need to rinse your turkey. USDA guidance warns that rinsing can facilitate cross-contamination. Instead of unwrapping your turkey and running it under water, focus on proper cooking techniques to kill any harmful bacteria.

Hand hygiene is crucial. Wash your hands thoroughly before preparing food and continue to do so frequently throughout the cooking process. This practice minimizes the risk of cross-contamination as you move between handling raw poultry and other kitchen tasks. For those who prefer to use gloves, remember that frequent changes may be necessary to maintain cleanliness.

Moreover, keep your kitchen surfaces clean. Salmonella can survive on surfaces for extended periods, so disinfecting areas that come into contact with raw turkey is essential. This includes washing hands, counters, utensils, and cutting boards after use.

Raw turkey should always be kept separately from other ingredients. Using different cutting boards for poultry and vegetables is critical to prevent cross-contamination. Additionally, never place cooked meats back onto raw preparation surfaces.

A reliable meat thermometer is your best tool to ensure safe cooking. Salmonella is eliminated at a temperature of 165 degrees Fahrenheit. Insert the thermometer into the thickest parts of the turkey to confirm that all areas have reached this safe temperature before serving.

When it comes to stuffing and marinades, exercise caution. Stuffing inside the turkey can introduce salmonella if the ingredients are raw. For safety and to ensure even cooking, it is advisable to prepare stuffing separately. If you choose to cook it inside the bird, verify its temperature reaches 165 degrees Fahrenheit as well.

Finally, marinades can be used safely, but remember never to reuse them unless boiled first. Raw turkey juices can contaminate the marinade, posing additional risks if applied without cooking.

By practicing these safety measures, you can minimize the risk of salmonella this Thanksgiving and focus on enjoying the holiday with family and friends.