Will Hehemann|School of Agriculture, Fisheries and Human Sciences
(University of Arkansas System Division of Agriculture image)
As millions of Americans prepare for Thanksgiving, it is important to know how to properly handle and cook raw turkey meat, Dr. Yasser Sanad, assistant professor of food science/food safety for the University of Arkansas at Pine Bluff, said. Individuals can get a Salmonella infection by handling or eating raw and undercooked poultry meat, including turkey products.
“Salmonella is a major foodborne pathogen that causes over a million illnesses in the nation each year,” he said. “Infections occur after Salmonella bacteria colonize the intestinal tracts of live poultry. Meat becomes contaminated when the birds are slaughtered and processed.”
According to the Centers for Disease Control and Prevention (CDC), Salmonellacauses about 1.35 million illnesses, 26,500 hospitalizations and 420 deaths in the U.S. each year. Symptoms, which include diarrhea, fever and abdominal cramps, develop six hours to four days after infection. The illness usually lasts four to seven days.
Dr. Sanad said most people infected with Salmonella recover without treatment, but in some patients, symptoms may be so severe that the patient needs to be hospitalized. Children under 10, seniors and immune-compromised patients are more likely to experience severe illness that could lead to hospitalization.
When it comes to turkey, Salmonella has been detected in ground turkey, turkey parts (legs and breasts) and whole turkeys, he said. The bacteria have been detected in pet food as well.
“While preparing turkey for Thanksgiving, individuals should be aware of two ‘warning sign’ indicators of spoiled turkey – strange texture and smell,” Dr. Sanad said. “The skin or surface of spoiled turkey meat is usually slimy, and the meat itself smells like rotten eggs or sulfur. These characteristics are due to microbial spoilage.”
Spoilage might be expected if a turkey has been left in the refrigerator for a week or longer or left to thaw in the garage for a few hours.
Dr. Sanad said individuals can take a few steps to avoid foodborne illness due to contaminated turkey meat during the holidays:
- Wash hands and clean the counters. Before handling a raw turkey, individuals should wash their hands with soap and warm water for at least 30 seconds. Kitchen surfaces should also be cleaned.
- Do not wash a raw turkey. Rinsing raw turkey meat spreads bacteria around kitchen surfaces. Instead of washing the meat, pat it dry with paper towels. Dispose of the paper towels immediately.
- Never thaw a turkey on the counter. Frozen turkey should be thawed in the refrigerator at a temperature below 40 degrees F. The bird carcass should be kept in a container to prevent its juices from contaminating surfaces or other foods.
Frozen turkey can also be thawed in a sink filled with cold water as long as the water is replaced every 30 minutes. - Do not use the same knife for both raw meat and produce. Using separate utensils for raw turkey and other foods helps prevent cross-contamination. The same rule applies in regard to the countertops used for food preparation.
- Make sure the internal temperature of the meat reaches a minimum of 165 degrees F. Use a food thermometer to ensure the thickest part of the breast, the innermost area of the thigh and wing all reach this temperature. This helps guarantee that all harmful bacteria are killed.
- Do not leave cooked turkey on the countertop for over two hours. Refrigerate leftovers as soon as possible and eat or freeze them within three days.
Before refrigerating leftovers, remove stuffing from inside the turkey. Remove the bones, only storing the turkey meat. - Do not feed raw turkey scraps to pets. Pathogenic bacteria such as Salmonella can make pets sick. Handling raw turkey scraps also increases the risk that children or other family members become ill.
“With due diligence, individuals can treat their families to a Thanksgiving feast without risking a holiday mishap due to foodborne illness,” Dr. Sanad said.
The University of Arkansas at Pine Bluff offers all of its Extension and Research programs and services without regard to race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.
