Don ’t Wash Raw Turkey Before Cooking on Thanksgiving, Food Experts Warn

(NEW YORK) — Go ahead and rinse your cranberries, potatoes and green beans. But food experts say don’t — repeat don’t — wash the turkey before popping it in the oven on Thanksgiving Day. They say that could spread the germs lurking on your turkey in the kitchen sink or nearby food. But it’s been a challenge trying to convince cooks to stop rinsing off raw poultry. “If your mother did it and your grandmother did it, and suddenly the (government) says not to wash your turkey, you may take some time to adjust,” said Drusilla Banks, who teaches food sanitation for the University of Illinois Extension. Germs that can make people sick are common in the guts of healthy poultry and are legally allowed to be on raw turkey and chicken. The assumption is that nobody eats their poultry rare, and that thorough cooking will kill the bacteria. So it’s possible that two common causes of food poisoning — salmonella and campylobacter — are on the turkey, said Mindy Brashears, a food safety official at the U.S. Department of Agriculture. The do-not-wash raw poultry advice from the USDA is relatively new and perhaps hasn’t caught on because it goes against the ingrained belief that washing makes things clean, said Banks. Participants in a food safety study offered their own rationale: “If it’s still slimy — I’m not sure what that is. It just feels good to wash it,” said one. Another said: &ldq...
Source: TIME: Health - Category: Consumer Health News Authors: Tags: Uncategorized Food Holidays onetime Source Type: news

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Abstract In Japan, from 2000 to 2018, for Vibrio parahaemolyticus and Salmonella food poisonings, the annual number of the outbreaks and that of the patients decreased exponentially though the size of the individual outbreaks (the number of patients per outbreak) tended to become larger. For food poisonings caused by Campylobacter, the annual number of the outbreaks increased exponentially while the outbreak size became smaller and the annual number of the patients remained almost unchanged. For food poisoning caused by norovirus, both the number of the outbreaks and that of the patients remained high throughout. ...
Source: Japanese Journal of Infectious Diseases - Category: Infectious Diseases Authors: Tags: Jpn J Infect Dis Source Type: research
Conclusion Starter cultures are an important tool that contributes to ensure the safety of fermented meat products. Indeed, the microorganisms that constitute starter cultures may inhibit or reduce the growth of spoilage and/or pathogenic populations through mechanisms, such as production of certain metabolites or competitive exclusion. Thus, the use of starter cultures may reduce the need for chemical additives, such as nitrites and nitrates. Furthermore, the lower residual levels of nitrates and nitrites detected in fermented meat products inoculated with starter cultures are due to the ability of starters to metabolize...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
Conclusion There's no need to panic about the results of this study. Bacteria are everywhere, so it's no surprise to find them growing in kitchens. The researchers say sponges, being porous and usually damp, represent ideal conditions for bacteria to grow. The study found that one of the most dominant types of bacteria came from the Moraxella family. These bacteria are often found on human skin, so it's likely they got onto the sponges from people's hands. Moraxella are also linked to the unpleasant smell sometimes found after laundry has taken longer to dry, so they seem to be common in the household environment.  T...
Source: NHS News Feed - Category: Consumer Health News Tags: Lifestyle/exercise Source Type: news
The actress's recipes overlook risk of salmonella and campylobacter, experts say. Her roast chicken has been criticised for not giving an end temperature the dish should reach.
Source: the Mail online | Health - Category: Consumer Health News Source Type: news
The World Health Organization is issuing a warning about a group of deadly bacteria: Recently, the WHO released its first-ever list of “priority pathogens,” a list of antibiotic-resistant bacteria that the organization says pose the greatest threat to human health. The list is divided into three categories: critical-, high- and medium-priority. Three pathogens made it into the critical-priority group. These bacteria are resistant to multiple antibiotics and pose a high risk to people in hospitals and nursing homes, the WHO says. Multidrug-resistant bacteria, sometimes called “superbugs,” are a ...
Source: Science - The Huffington Post - Category: Science Source Type: news
Use of these medicines shown to increase risk of C. difficile and Campylobacter infections Related items fromOnMedica C diff used to fight C diff Long-term aspirin use linked to lower risk of gastrointestinal tract cancers One in three at risk of campylobacter food poisoning during their lifetime Norovirus a huge cause of gastroenteritis worldwide Salmonella linked to imported eggs
Source: OnMedica Latest News - Category: UK Health Source Type: news
Jo Robertson was recently inside the home of a dead man she’d never met. There were messages on the answerphone, so she pressed play and a male American voice cheerfully said, “Hi, how are you?” The next message was the same voice, asking if the man was OK because he hadn’t called him back. A third message said, “What’s going on? Please get back to me”. Finally, the friend’s fourth message said, “Something must have happened. If anyone is listening to this please contact me.” Jo wasn’t trespassing. She was in the dead man’s home because she’s an ...
Source: UNISON Health care news - Category: UK Health Authors: Tags: Magazine health and safety local government Source Type: news
;a de Atención Primaria (PAPenRED) Abstract OBJECTIVE: To determine the main clinical and epidemiological features of bacterial gastroenteritis in our environment. PATIENTS AND METHODS: An observational study of a Spanish population in 17 Autonomous Communities. Questionnaires of children with a stool positive culture to bacteria were collected over a one year period. A bivariate analysis was performed on the variables involved, as well as two multivariate models (for antibiotic treatment variables, and comparison Campylobacter/Salmonella). RESULTS: A total of 729 bacterial gastroenteritis episode...
Source: Anales de Pediatria - Category: Pediatrics Authors: Tags: An Pediatr (Barc) Source Type: research
Proton Pump Inhibitors are a class of Antacid Medication that are so common and considered to be so safe that they were even declassified as prescription drugs and are now available over-the-counter so that anyone can use them if they happen to have heartburn. With names like Omeprazole, Nexium, and Prilosec, the ‘little purple pill’ is advertised everywhere on billboards and TV ads with barely a mention that their might be consequences to suppressing stomach acid. There are consequences of any Acid Reflux Medication, however, like the Side Effects of Omeprazole and other proton pump inhibitors can lead to oste...
Source: Immune Health Blog - Category: Nutrition Authors: Tags: Digestive Health Infections Source Type: blogs
The steady stream of reports about foodborne illness is making me think twice about what’s on my dinner plate. This year alone, we’ve seen dozens of food recalls, including one involving frozen tuna that was linked to 62 cases of Salmonella infection, and another that implicated ice cream in 10 cases of Listeria infection — and three deaths. Foodborne illness sickens 48 million people annually, sending 128,000 to the hospital and killing 3,000. You can get a foodborne illness from red meat, poultry, fish, eggs, dairy foods, and even fruits and vegetables. Bacteria in the Salmonella family are culprit No. ...
Source: New Harvard Health Information - Category: Consumer Health News Authors: Tags: Safety food safety foodborne illness Source Type: news
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