Posted: Nov 22, 2012 9:29 AM by Marissa Torres
Updated: Nov 22, 2012 9:30 AM
More than 46 million turkeys will be eaten this Thanksgiving. Most will be delicious, but some are going to be undercooked.
KOAA News 5 wants to make sure you don't end up spending your Thanksgiving in the Hospital with foodborne illness, so we sat down with the Dr. Elisabeth Hagan with the USDA.
Dr. Hagan says you should always start with clean utensils and hands- washing frequently throughout your food preparations.
"Separate is really important, especially with a big meal like this one. [you'll want] to keep things like your raw turkey, raw eggs, separate from things that are not going to be cooked while you eat them, like fruits and salads."
You'll also want to make sure the turkey reaches 165 degrees.
"You need a thermometer, you can't tell by looking, at whether the juices are clear or what color anything is."
If you have some leftovers, Just make sure to stick them in the refrigerator within two hours of serving them.
Dr. Hagan also filled us in on some cooking myths that people need to steer clear of. Turns out, rinsing your turkey before you cook it isn't a good idea.
"You're not going to rinse salmonella off a raw turkey by using a kitchen faucet, but you are going to rinse those pathogens all over your kitchen."
If you think you're suffering from foodborne illness, which includes symptoms like diarrhea, fever and vomiting; call an urgent care line to see if you need to go to the hospital.