How My feathers does an average Turkey have

 How My feathers does an average Turkey have

W ubiegłym tygodniu USA otrzymały „ostrzeżenie o bezpieczeństwie żywności” od Centrów Kontroli i Zapobiegania Chorobom. Nastąpił kolejny wybuch E. coli w sałacie. Agencja federalna zaleca pozbywanie się całej sałaty z Salinas w Kalifornii - zrzucono już około 75 000 funtów - a także każdej sałaty niejasnego pochodzenia. Ten szczególny rodzaj E. coli powoduje nie tylko biegunkę i wymioty, ale także niewydolność nerek. Do tej pory zachorowało 67 osób.Similar warnings against food-borne epidemics often fall on dark autumn days. Stories of disease tend to soar towards the end of November, when people gather to feast and prepare food in huge quantities, using unknown tactics. There is a good reason to watch out for poisoning friends and family with bacterial toxins, on lettuce or otherwise.
                                     How My feathers does an average Turkey have
At the same time, too much caution can spoil the fun. Thanksgiving is to be a day of gratitude - a tribute to a brief national respite from the American history of looting and massacre. (That is, if you're lucky you have a day off and are temporarily less lonely than usual. And if you have access to food, how many do not.Anyway, to help you play a safe place, relax and just enjoy time on Earth - which can end at any time - here are some things that can help prevent accidental poisoning and other disasters.
At the same time, too much caution can spoil the fun. Thanksgiving is to be a day of gratitude - a tribute to a brief national respite from the American history of looting and massacre. (That is, if you're lucky you have a day off and are temporarily less lonely than usual. And if you have access to food, how many do not.

turkey

Last year, public health officials investigated the nationwide Salmonella epidemic associated with raw turkey. The CDC considered the plague "large and protracted" and was unable to identify any specific part of the supply chain as the cause. This week, the outbreak occurred in 42 states and was involved in 356 people's disease.

If you bet on how you will be poisoned by eating a turkey, you are more likely to suffer less severe damage from the toxic spores of Clostridium perfringens. The toxin is similar to its cousin Clostridium botulinum, used in Botox. Instead of recreationally paralyzing facial muscles, the toxin causes intestinal contraction and empties. Gastrointestinal fluidity usually lasts one day, but it may take a week for children and the elderly.

To prevent this and other poisoning, as always, turkeys should be cooked at a minimum inside temperature of 165 degrees. Do not rinse the meat. There is no culinary or antimicrobial benefit in this. Rinsing spreads around microbes, and infectious pathogens can spread all over the sink, countertops, guests, and nearby food and dishes. To completely sterilize a dead turkey, you need to soak it in iodine or burn it. Or just cook properly.

Turkeys also explode every year. You probably already know this so I won't know how to do it.

stuffing

Of course, there is a certain risk of contamination whenever you decide to cook food in raw turkey carcass. Stuffing is covered in bacteria throughout most of the cooking process. But assuming that you cook the turkey long enough and hard enough, you should be fine. Just don't let him sit too long. Experts recommend leaving food on the serving table for no more than two hours. Even if the dinner becomes long and noisy, someone must take the food back to the refrigerator below 40 degrees. Otherwise, your weeks of devouring leftovers will be a nightmare series of poisoning amid unwillingness to throw away "a perfectly good stuffing.

Sauce

Sauce and other dishes prepared in large quantities and kept warm for a long time are a common source of C. perfringens toxin. As with potato salads and other large batches, the key is not to keep them warm. Keep the sauce warm (above 140 degrees Farenheit) or cool (below 40). You can remember it with a little beep: "Keep the sauce warm or keep it warm, and everything else, well, you poison your guests."

Speaking of potato salad ...

potatoes

Potato salad is a common source of Staphylococcus aureus toxin (and may contain Salmonella, Bacillus cereus, Campylobacter and others). Staph is a more immediate intoxication that can start within half an hour of eating. It often comes from the hands of people preparing food. All types of potato-related epidemics have been cross-contaminated by people handling or cutting meat without properly washing their hands, cutlery, containers or countertops. Listeria can live on delicatessen counters. Do not lean on the delicatessen counter, even during a polite conversation with the butcher. If the butcher asks you to show you a new, cool handshake, remember to wash your hand later. If he asks you to keep potatoes, just say no.