Whether you’ve prepared Thanksgiving dinner before or not, there are significant dangers associated with eating undercooked turkey meat, including the possibility of contracting Salmonella food poisoning.
Continue reading to learn about some of the risks and how to avoid becoming ill yourself or others.
Thanksgiving is a time for family friends and of course, the centerpiece of the feast: the turkey. While this beloved bird often symbolizes warmth and togetherness, it can also pose a significant health risk if not handled and cooked properly.
Undercooked turkey is a breeding ground for harmful bacteria and pathogens, potentially leading to foodborne illnesses that can ruin your holiday and leave you feeling miserable. To ensure a safe and enjoyable Thanksgiving, let’s delve into the dangers of undercooked turkey and how to avoid them.
The Culprits in Your Undercooked Turkey: A Bacterial Menagerie
Several nasty pathogens can lurk within the juicy flesh of an undercooked turkey Here are some of the most common culprits:
- Salmonella: This notorious bacterium can cause severe gastrointestinal distress, including diarrhea, fever, and abdominal cramps. In extreme cases, it can lead to hospitalization and even death.
- Campylobacter: Another common culprit, Campylobacter, also causes similar gastrointestinal symptoms as Salmonella. However, it can also lead to more serious complications like Guillain-Barré syndrome, a neurological disorder that can cause paralysis.
- E. coli: While most E. coli strains are harmless, some, like E. coli O157:H7, can be quite dangerous. This strain can cause bloody diarrhea, severe abdominal cramps, and kidney failure.
- Listeria: This bacterium is particularly dangerous for pregnant women, newborns, and individuals with weakened immune systems. It can cause meningitis, blood infections, and even miscarriages.
These are just a few of the pathogens that can thrive in undercooked turkey It’s crucial to understand that even a small bite of contaminated meat can make you sick
Cooking Your Way to Safety: Avoiding the Dangers of Undercooked Turkey
The good news is that preventing foodborne illness from undercooked turkey is relatively simple. By following these essential tips, you can ensure a safe and delicious Thanksgiving meal:
- Thaw your turkey safely: Never thaw your turkey at room temperature. Instead, opt for one of these safe methods:
- Refrigerator: This is the safest method, but it takes the longest. Allow 24 hours of defrosting time for every 4-5 pounds of turkey.
- Cold water: Place the turkey in a leak-proof bag and submerge it in cold water. Change the water every 30 minutes.
- Microwave: Follow the manufacturer’s instructions for thawing poultry in the microwave.
- Wash your hands thoroughly: Before and after handling raw turkey, wash your hands with warm, soapy water for at least 20 seconds.
- Use separate cutting boards: Use one cutting board for raw turkey and another for cooked food to prevent cross-contamination.
- Cook the turkey to the proper temperature: The most critical step is ensuring your turkey reaches an internal temperature of 165°F throughout. Use a meat thermometer to check the temperature in the thickest part of the breast, thigh, and wing joint.
- Don’t wash your turkey: Contrary to popular belief, washing your turkey can spread bacteria around your kitchen. Instead, pat it dry with paper towels.
Beyond Cooking: Additional Tips for Safe Turkey Handling
Here are some additional tips for safe turkey handling:
- Store raw turkey in the refrigerator: Keep your turkey refrigerated at 40°F or below until you’re ready to cook it.
- Don’t leave cooked turkey at room temperature for more than two hours: After cooking, either refrigerate or freeze your turkey within two hours.
- Reheat leftovers thoroughly: When reheating leftovers, ensure they reach an internal temperature of 165°F.
Thanksgiving: A Time for Celebration, Not Illness
By following these simple tips, you can enjoy a delicious and safe Thanksgiving feast without worrying about the dangers of undercooked turkey. Remember, proper handling and cooking are crucial for preventing foodborne illness. So, take the time to cook your turkey thoroughly, and enjoy a happy and healthy Thanksgiving celebration with your loved ones.
Bonus Tip: For even more peace of mind, consider using a food thermometer that can be inserted into the turkey and left in while it cooks. This will allow you to monitor the temperature continuously and ensure that it reaches the safe 165°F throughout.
What is the temperature a turkey should be cooked to?
Champion stated that a turkey is considered edible when its internal temperature reaches 165 degrees Fahrenheit. He also suggested that a thermometer be inserted into three different locations: the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. ”.
Despite popular belief, a turkey is not necessarily ready to come out of the oven if its juices are running clear, Ben Chapman, food safety specialist and assistant professor of food science at North Carolina State University, told Live Science.
“Color is not an indicator of safety or doneness,” he warned.
What are some of the health risks of eating undercooked turkey meat?
“The most common bacteria people tend to associate with undercooked poultry is Salmonella. However, poultry may also carry campylobacter, E. Dena Champion, a registered dietitian at The Ohio State University Wexner Medical Center, told Fox News that the bacteria included E. Coli.
Each year in the United States, roughly 1.2 million people are sickened by the Salmonella bacteria while an estimated 23,000 are hospitalized, according to the Center for Disease Control and Prevention (CDC).
The illness — which can cause diarrhea, fever, vomiting and abdominal cramps, among other side effects — is usually caused by eating or drinking foods contaminated with the Salmonella bacteria, according to Healthline. Roughly 1 million cases of Salmonella infections each year are caused by food, according to the CDC.
“Keep in mind that cross-contamination can put your family at risk,” Champion warned.
Even though cooking your turkey to perfection reduces the risk of contracting a foodborne illness, if the bacteria has gotten onto other surfaces such as cutting boards, counters, towels, etc., you could still get sick. ,” she added.
Can you eat undercooked turkey and not get sick?
FAQ
What happens if you eat slightly undercooked turkey?
How long does it take to get sick from undercooked turkey?
Is a little pink in turkey OK?
Is turkey OK to eat medium rare?
How many people get sick from undercooked Turkey?
The Centers for Disease Control and Prevention (CDC) estimates that each year, approximately 48 million people get sick from foodborne illnesses, and 3,000 of those people die. Of those cases, Salmonella is the most common cause of food poisoning, and it is often associated with undercooked turkey.
What are the health benefits of ground turkey?
Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.
Can you get sick if you eat undercooked Turkey?
If you eat undercooked turkey that is contaminated with Toxoplasmosis, you can get sick. The best way to prevent food poisoning from undercooked turkey is to cook it thoroughly. The USDA recommends cooking turkey to an internal temperature of 165 degrees Fahrenheit. You can check the internal temperature of your turkey using a meat thermometer.
Can undercooked Turkey cause food poisoning?
Symptoms of food poisoning from undercooked turkey can include nausea, diarrhea, vomiting, abdominal cramps, fever, headache, chills, muscle aches, and loss of appetite. These symptoms usually begin within 12 to 72 hours after eating contaminated food. If you think you have food poisoning, it is important to see a doctor right away.