The BC Centre for Disease Control (BCCDC) is reminding all at-home chefs to make sure their turkey is cooked all the way through following the Salmonella outbreak — which was linked to raw turkey and chicken — in 2017 that saw over 25 cases in B.C. (Black Press File Photo)

Avoid salmonella this Thanksgiving with tips from the BC Centre for Disease Control

Cook poultry to an internal temperature of 74 C

The BC Centre for Disease Control is reminding all at-home chefs to make sure their turkey is cooked all the way through following the 2017 salmonella outbreak — linked to raw turkey and chicken — that saw more than 25 cases in B.C.

Marsha Taylor, epidemiologist with BCCDC, says not properly cooking poultry increases the risk of illness for those who handle or eat it. “Salmonellosis is serious and it can ruin any Thanksgiving dinner, so remember to fully cook your turkey dinner and use a meat thermometer to ensure it is safe to eat,” she said in a statement.

READ ALSO: More than 600 people enjoy Thanksgiving lunch at Victoria’s Our Place

Turkey should be cooked to an internal temperature of 74 C or hotter to prevent sickness caused by salmonella, a type of bacteria often found in poultry products, including chickens, eggs and turkey. It’s recommenced chefs use a probe tip food thermometer to check the bird’s internal temperature by inserting it into the breast or inner thigh.

According to Lorraine McIntyre, a food safety specialist with BCCDC, it’s important to remember raw juices from poultry can easily spread to surfaces from the sink if the meat is rinsed, adding that instead of rinsing, pat the turkey dry with paper towels and then discard them into the compost to prevent cross contamination.

READ ALSO: BC Ferries schedules 93 extra sailings for Thanksgiving long weekend

Salmonellosis causes symptoms including diarrhea, fever and abdominal cramps that develop 12 to 72 hours after infection, usually lasting for four to seven hours.

To avoid getting sick, make sure you wash your hands and cooking surface with hot, soapy water before and after preparing food. Keep raw meat separated from other foods and stored in the bottom of your refrigerator until it’s time to use. Ensure raw meat juices don’t drip onto other foods and thaw poultry in the fridge or in cold water prior to cooking.

After the meal is over, put leftovers into the refrigerator within two hours. Food should not be left out longer than four hours, otherwise spore forming bacteria may regrow and release toxins into the food. Eat your leftovers within two to three days or freeze them for later use.

For more information on avoiding Salmonellosis visit bccdc.ca.



kendra.crighton@blackpress.ca

Follow us on Instagram
Like us on Facebook and follow us on Twitter.

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

COVID-19 highlights lack of connectivity in First Nations communities

Many don’t have access required to utilize online platforms, says First Nations Technology Council

BC SPCA team helps discover new feline virus after outbreak at Quesnel shelter

Fechavirus is a kind of parvovirus, which makes cats and kittens very sick

Barriere RCMP hit the trail with BC Conservation Officer Service

Barriere RCMP Detachment Commander, Cpl. Robert Welsman, says he took to back… Continue reading

Plant veggies and enter Barriere Blooms contest

Victory Garden theme gets residents in the dirt

RV habitation once again a discussion topic for TNRD

“I don’t imagine for a moment that we’ve heard the last of the RV issue”

Feds looking at ways to reunite families amid COVID-19 border restrictions with U.S.

Some families with members of dual-citizenship have become separated due to the pandemic

VIDEO: Humpback whales put on quite a show

The ‘playful’ pod lingered by a Campbell River tour operator’s boat for quite some time

B.C. woman launches First Nations search, rescue and patrol program

Linda Peters envisions trained searchers ready to go at moment’s notice in each B.C. First Nation

Large cruise ships barred from Canadian waters until end of October: Garneau

Last year 140 cruise ships brought more than two million visitors to Canadian ports

Man who bound, murdered Vancouver Island teen still a risk to public: parole board

Kimberly Proctor’s killer is still ‘mismanaging emotions,’ has had ‘temper tantrums’

Getting hitched at historic B.C. gold rush town still on table during COVID-19 pandemic

Micro-weddings, online visits, offered at Barkerville Historic Town and Park

Revelstoke woman finds welcoming letter on her Alberta-registered truck

There have been multiple reports online of vandalism to vehicles with Alberta licence plates

Spirit bear possibly spotted in West Kootenay

A local resident spotted the white-coloured bear while on an evening trail run near Castlegar on May 27

B.C. businesses ‘can’t shoulder burden’ of COVID-19 sick pay

Trudeau’s plan should be tied to federal emergency aid

Most Read