TORONTO, Nov 23, 2009 (UPI via COMTEX) -- Preparing more food than usual at
Thanksgiving can increase the risk of food poisoning, food experts in Canada
warn.
Turkey and all the fixings can be a tall order for the home cook and food
experts at Ryerson University in Toronto advise always to wash hands after
handling raw turkey and clean any surfaces that have come in contact with the
turkey or its juices with hot, soapy water -- and then sanitizing with a
solution of 1 teaspoon of bleach in about 1 gallon of water.
The Ryerson experts also advise:
-- Thaw frozen turkey two to three days ahead of time in the refrigerator.
-- Utensils can be cleaned in a dishwasher or with a chlorine solution.
-- Use a meat thermometer to monitor cooking. Insert it in the center of the
thickest part of the bird. -- The temperature should read at least 180 F (82 C)
for 15 seconds before the bird is ready to serve.
-- Prepare stuffing outside the bird and measure its temperature. Stuffing
prepared on the stove top is preferable because stuffing inside the bird creates
a larger mass to cook.
-- After eating, take the remaining meat off the bird and store in a shallow
container in the refrigerator. Don't put an entire carcass into the refrigerator
-- it won't cool down quickly enough.
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