As Iowans prepare to join family and friends in celebrating Thanksgiving, the Iowa Department of Public Health (IDPH) is reminding everyone to take steps to avoid foodborne illnesses. Every year, state health officials investigate avoidable disease outbreaks linked to large family gatherings. The vast majority of these outbreaks are caused by food handling errors or inadequate cooking. According to the IDPH, Thanksgiving food safety is easy. Be sure to take the appropriate steps to thaw, handle and cook turkey properly. To avoid cross-contaminating other foods or surfaces with raw meat, wash your hands regularly and thoroughly while in the kitchen. The minimum safe internal temperature for turkey is 165 degrees Fahrenheit. Any temperature less than that will not be enough to kill any potential contaminants. For more food safety tips, visit the link included with this story on our website.
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http://www.cdc.gov/features/TurkeyTime/
