Unless you're a newbie host, making your Thanksgiving guests sick is probably the last thing on your mind. Handling your turkey correctly can go a long way to stopping the spread of bacteria in your kitchen and keeping your dinner guests healthy.
But cooking your turkey thoroughly is of paramount importance, too. Undercooked poultry can cause foodborne illnesses (also called food poisoning). And even if you do fully cook your bird, danger can still lie inside, with the stuffing.
Exercise caution baking your bird this Thanksgiving — especially if it's stuffed. Here's what you need to know about the potential dangers of cooking a stuffed turkey and how to prevent them.
You likely already know that undercooked meat can make people ill. If meat doesn't get hot enough, bacteria like E.coli and Salmonella won't be killed off.
While outside legs and wings may cook quickly, it takes longer for meat closer to the center of the bird to fully cook. Cooking stuffing inside the center of your turkey's carcass, where it's farthest from heat, may mean it is not fully exposed to temperatures that kill bacteria either. Indeed, the stuffing may stay well below the temps needed to kill off the hazardous bacteria.
Animal-based foods including meat, eggs, and dairy, are more likely to experience rapid bacterial growth in the "danger zone," which ranges from 40 and 140 degrees F. So where does stuffing fit into this?
Stuffing recipes usually require raw eggs, which carry with them the risk of bacteria such as Salmonella. If the center of your bird and the stuffing doesn't get warm enough, then that bacteria won't die.
"There is a possibility that the stuffing in the center of a turkey, which has come in contact with the raw cavity of the bird, as well as bacteria, will not reach 165 degrees and the bacteria within won't die, even though the meat is completely cooked," says Sally Stevens, RDN. "Raw poultry harbors bacteria, specifically a nasty type known as Salmonella. We cook poultry to an internal temperature of 165 degrees because all bacteria die within 15 seconds at that temperature."
To be fair, the chance of most people developing Salmonella poisoning from stuffing is low, but children, the elderly, or people who are immunocompromised or pregnant are at a higher risk. And the last thing anyone wants on Thanksgiving is food poisoning.
Fortunately, the risk of developing Salmonella poisoning from undercooked stuffing is an easy ailment to avoid. First things first — if you don't have a food thermometer, you need one as you'll be dealing with exact temperatures.
"The larger the bird, the greater the chance of the stuffing never reaching a temperature high enough to kill the bacteria, so if you want to stuff your bird, choosing a smaller one is in your favor," Stevens says. "Maybe cook two small turkeys instead of one big one if you are feeding a crowd."
Stevens also recommends pulling the stuffing from the bird, covering with foil, and baking until it reaches 165 degrees F (you can do this while you're slicing the turkey, for example). Another trick is to cook the stuffing between breasts instead of inside the cavity.
"When the breast meat is done, remove both breasts from the carcass, cover the turkey with foil, put it back in the oven and continue to cook it until the stuffing reaches 165 degrees F. You can slice the breast meat while you're waiting," Stevens says.
The simplest solution, of course, is to prepare your stuffing separately and cook your bird without any foods inside. You can rest assured everyone will be leaving your house with leftovers, and not food poisoning.
Raw eggs used in stuffings, casseroles and desserts can also be contaminated with germs like escherichia coli, Ford adds. During Thanksgiving, people are typically cooking much larger quantities of food than usual often under pressure, which allows for more mistakes, according to Robert Gravani, Ph.
Clostridium perfringens is sometimes referred to as the "buffet germ," because it grows fastest in large portions, such as casseroles, stews and gravies that have been sitting at room temperature in the danger zone. Salmonella bacteria are also a common contaminant.
Thanksgiving can really do a number on the digestive system (evidently mostly a number two). “The foods we eat on Thanksgiving tend to be fried, fatty or processed. Then there's the sheer amount of how much people eat. All of this can lead to bloating, constipation or diarrhea,” said Dr.
Why do some people get food poisoning and others don't, even when they eat the same thing? The reason why some people who ate the same food get sick while others don't is due to the health of the people involved as well as the amount of food poisoning-inducing bacteria each person ingested.
If stretched for too long, your stomach will send fullness and nausea signals to the brain. To avoid this feeling, experts recommend chewing your food well and slowing yourself down. “Try to eat smaller amounts every two to three hours throughout the night,” Dr. Moshiree said.
Illness often starts in about 1 to 3 days. But symptoms can start any time from 30 minutes to 3 weeks after eating contaminated food. The length of time depends on the type of bacteria or virus causing the illness. Each person's symptoms may vary.
These can include chicken, duck, and turkey, and they are all more likely to be contaminated with one of two types of bacteria; Salmonella and Campylobacter. These bacteria are commonly found in the guts and feathers of the birds, but they are also often contaminated during the slaughtering process.
It's often made with fatty processed meat, butter or margarine, and refined bread or rice. It's a high-calorie food that packs a load of fat, carbs, and nitrates, which are cancer-causing. If you add dried cranberries, there's a good chance they're sweetened and add sugar to your stuffing.
The most common accidents on Thanksgiving that you need to be aware of include: motor vehicle accidents, fires, and burns, slip and falls, and food poisoning. For most people, Thanksgiving means loading up the family car and heading out to visit family and friends.
The Turkey-Tryptophan Connection—Is There Really One? Turkey meat contains tryptophan, an amino acid that the body needs to make Vitamin B3 (Niacin) and serotonin, a hormone that helps you relax and—yes, makes you sleepy.
"Eating lots of salty foods, such as stuffing, mashed potatoes, turkey, and gravy, can leave you feeling not only puffy and bloated, but [also] extremely thirsty." The solution? Make sure you continually hydrate throughout the day so that you don't disrupt your sleep, and drink plenty of water the day after as well.
Holiday weight gain isn't all about celebrating, says Badaracco. “There are lots of factors that can affect weight gain this time of year: sleep cycles, stress, less physical activity, seasonal depression, and more alcohol consumption,” she says.
In the US, norovirus is the most common cause of illness from contaminated food or water—but food isn't the only way people can get norovirus. It also spreads easily from person-to-person. Symptoms usually start within 1 or 2 days of eating the contaminated food, but may begin in as few as 12 hours.
All of these foodborne pathogens can cause diarrhea usually alongside nausea and vomiting, fever, and abdominal cramps, according to the Centers for Disease Control and Prevention (CDC). And, all it may take is one or two bites.
Heavy reliance on unhealthy fats is one of the biggest reasons the American diet is pretty unhealthy. For decades, the food industry has pushed highly processed vegetable oils, margarine, and shortening made from soybean, canola, or corn oil. These oils are high in inflammatory omega-6 and trans fats.
Looking at data from 2021, driving under the influence was the cause of 36% of roadway deaths during Thanksgiving weekend, while 30% were due to speeding, Zutobi reported. Nearly 80% of these accidents involved young drivers.
The most common accidents on Thanksgiving that you need to be aware of include: motor vehicle accidents, fires, and burns, slip and falls, and food poisoning. For most people, Thanksgiving means loading up the family car and heading out to visit family and friends.
“Bacon, sausage, mince meat, giblets, and a variety of similar ingredients find their way into many a stuffing, which takes an already unhealthy dish — often topping 500 calories per serving, depending on the recipe — to an entirely new level of unhealthy,” she said.
Many of the major food allergens such as cow milk, eggs, wheat, soy, peanuts, and tree nuts are present in traditional Thanksgiving meals. If you are spending Thanksgiving at a friend's or family's home, follow these tips to ensure a safe Thanksgiving for you and your family.
Address: Apt. 935 264 Abshire Canyon, South Nerissachester, NM 01800
Phone: +9752624861224
Job: Forward Technology Assistant
Hobby: Listening to music, Shopping, Vacation, Baton twirling, Flower arranging, Blacksmithing, Do it yourself
Introduction: My name is Nathanial Hackett, I am a lovely, curious, smiling, lively, thoughtful, courageous, lively person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/GettyImages-1220119637-2000-7026f83a43ce470e83d4ed4a8e5362fe.jpg "This Thanksgiving Dinner Tradition Could Actually Make You Sick (1)")
