Tips and Resources for a Bacteria-Free Thanksgiving

By: Tanya Brown, Food Safety and Inspection Service Public Affairs Specialist, U.S. Department of Agriculture

More than 46 million turkeys are eaten on Thanksgiving Day and with the never-ending list of side dishes and desserts, it is by far the largest and most stressful meal many consumers prepare all year, leaving room for mistakes that can make guests sick.

“We receive an increase of calls on the USDA Meat and Poultry Hotline around Thanksgiving because people are stressed and have a lot of questions about thawing and cooking their turkey,” says Marianne Gravely, senior technical specialist at USDA Food Safety and Inspection Service. “Since this is such a large family feast, we want to make sure people prepare their food in a safe manner to avoid foodborne illness.”

Follow these tips and use these resources to help make this Thanksgiving feast a safe and healthy one.

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