This Thanksgiving, many Americans will commit fouls while handling fowl, according to a recent study of raw poultry protocol.
The study showed that fewer than two-thirds of consumers have a food thermometer and less than one in 10 of those have used them. Meanwhile, researchers also discovered that nearly seven in 10 consumers wash or rinse raw poultry—a no-no because splashed, contaminated water may spread salmonella and other bacteria.
Follow these guidelines for proper food safety:
- Cook or freeze fresh poultry within two days.
- Thaw frozen poultry in the refrigerator, ensuring juices do not drip or cross-contaminate other food.
- After cutting raw poultry, wash the cutting board, utensils and countertops with hot, soapy water.
- Cook poultry to a minimum internal temperature of 165 degrees.