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Nearly 80 million Americans are expected to travel over the Thanksgiving holiday, including many of you. As family and friends gather together to share meals, it may be good to remember that foodborne illnesses are on the rise. These are mostly preventable with the right precautions.
To make sure that the food your family and you are preparing is safe—and so are the leftovers—I turned to CNN wellness expert Dr. Leana Wen. Dr. Wen is an emergency physician and clinical associate professor at George Washington University, and she previously served as Baltimore’s health commissioner, where her responsibilities included overseeing food safety.
According to Dr. Wen, foodborne infections are caused by pathogens, such as bacteria, viruses, and parasites. The most common forms of foodborne infection include norovirus, which is a contagious virus that spreads from person to person through sharing utensils or touching objects that an infected person has touched and then touching your mouth, and several bacteria that cause foodborne illness, including salmonella, E. coli, Campylobacter, and listeria.
Typical symptoms of foodborne illness include abdominal cramping, nausea, diarrhea, and vomiting. Many people recover within 24 hours, but some can become very ill, depending on the pathogen and their underlying medical conditions.
To make sure that the food you’re preparing is OK before placing it out at meals, Dr. Wen suggests being aware of food recalls and making sure that you don’t have products in your fridge or pantry that are deemed unsafe. However, she advises not to obsess over recalls, as the majority of foodborne illnesses occur in everyday settings that don’t involve high-profile cases. Instead, she recommends practicing safe food handling and storage techniques.
One of these techniques is defrosting your turkey safely. There are three ways to safely thaw turkey: refrigerating it, using cold water, or microwaving it. It’s essential to cook the turkey immediately after it is thawed to prevent bacteria growth.
In terms of storage, the rule of thumb is the “two-hour rule”: once the food is cooked, it should not be left at room temperature for more than two hours. This applies to all perishable foods, including meat, fish, and milk products. Cooked leftovers should be refrigerated promptly.
Other safety tips from Dr. Wen include: using an internal meat thermometer to ensure that meat reaches a safe internal temperature, being aware of cross-contamination by using separate utensils and containers for raw meat and cooked food, and washing your hands frequently with soap and water. She also recommends asking guests to stay home if they have signs of respiratory infection or are experiencing symptoms of foodborne illness.
By following these simple guidelines, you can enjoy a safe and healthy Thanksgiving feast with your loved ones.