Experts urge families to avoid common turkey mistakes that can spread harmful bacteria this Thanksgiving

Ahead of Thanksgiving, health officials are renewing advice to avoid common food safety mistakes that could ruin your holiday.

The pre-holiday kitchen is full of vegetables, stuffing, gravy and, of course, turkey. No matter how delicious they are, they all pose a threat to foodborne illness.

And while it’s essential to rinse vegetables and cranberries, washing other parts of the meal can do more harm than good.

Despite what the family recipe might say, experts recommend that you don’t rinse your turkey, as it can spread harmful germs to your sink, countertops, surrounding cookware and even to yourself.

Health experts say turkeys should never be washed unless they have been brined or soaked in a saltwater solution for at least 24 hours.

Federal health agencies’ recommendation against rinsing poultry has been in place since 2005, but when generations of your family have been doing it for as long as you can remember, it can be a difficult habit to break.

According to the Department of Agriculture, many consumers believe that washing their turkeys will remove bacteria and reduce the risk of foodborne illness.

‘However, it is virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria to your kitchen surfaces, other foods and utensils,” the USDA said.

Instead of rinsing your turkey first, simply pat it dry with a clean paper towel. Cooking it to an internal temperature of 165 degrees kills harmful bacteria such as E. coli and salmonella

A healthy bird naturally has bacteria in its intestines and on its skin that can be harmful to humans, including Salmonella, Campylobacter, Clostridium perfringens, Listeria, E. coli and Staphylococcus aureus.

About 48 million people become ill each year from these and other foodborne pathogens, and 128,000 people are hospitalized, suffering from severe vomiting, diarrhea, dehydration and fever.

This holiday, the only surefire way to make your meal safe to eat is cooking the turkey to an internal temperature of 165 degrees.

If you decide to rinse your turkey, immediately clean the sink and surrounding area with a solution of 1 tablespoon of unscented, liquid chlorine bleach per quart of water.

Still, even the most rigorous cleaning routines aren’t 100 percent effective at killing dangerous germs.

A study of the USDA reported that 60 percent of people who rinsed their raw poultry had bacteria in their sink after cleaning it.

Additionally, one in seven people still had bacteria in the sink even after it had been disinfected.

Despite the risk of cross-contamination, about 78 percent of Americans who celebrate Thanksgiving report rinsing their turkeys before cooking them.

Dr. Mindy Brashears, USDA Deputy Under Secretary for Food Safety, said, “Even if consumers think they are cleaning effectively after washing poultry, this study shows that bacteria can easily spread to other surfaces and foods. The best practice is not to wash poultry.’

Participants in a food safety study gave several reasons for rinsing their birds. One of the most common was that this step in the preparation process has been handed down as standard practice for years.

One said: ‘My grandmother taught me that. She just said to wash all your food because you don’t know where it’s been before it came in the package.”

Another said: ‘While it’s still slimy [from bacteria] – I’m not sure what that is. It just feels good to wash it.”

Experts and federal health agencies have stated that washing meat before cooking it, overcrowding the refrigerator and storing meat in shallow dishes can lead to food poisoning.

Drusilla Banks, who teaches food hygiene for the University of Illinois Extension, said Associated press: ‘If your mother did it and your grandmother did it, and suddenly the [government] says not to wash your turkey, it may take some time to get used to it.”

The safest way to cook your turkey is to heat the oven to at least 325 degrees and let it cook for at least two and a half hours, or however long it takes for the temperature in the thickest part of the bird to reach 165 degrees Fahrenheit .

Cooking the turkey properly is perhaps the most important food safety measure for Thanksgiving, but experts recommend several other steps to prevent food poisoning.

Instead of thawing the turkey on the counter, food safety experts recommend allowing about 24 hours for every four to five pounds of turkey. Once thawed, it can stay in the refrigerator for one to two days.

Health experts recommend blotting the outside and cavity of the bird with clean paper towels to absorb excess moisture.

Wash your hands with warm, soapy water for 20 seconds before and after handling the raw turkey.

Carmen Rottenberg of the USDA Food Safety and Inspection Service (FSIS). said: ‘Everyone has a role to play in preventing food-related illness. Keep in mind that children, older adults, and people with compromised immune systems are especially at risk.

‘Washing or rinsing raw meat and poultry can increase the risk by spreading bacteria in your kitchen, but not washing your hands for 20 seconds immediately after touching raw food is just as dangerous.’

Food safety experts are also urging home cooks to rethink cooking their stuffing in the bird’s cavity, which can contaminate the food.

The turkey and stuffing can also cook at different rates, often leaving the stuffing uncooked and unsafe to eat by the time the turkey is ready.

When it comes to leftovers, they should be stored within two hours of cooking. Use shallow containers so that the food cools quickly and bacteria have less time to multiply.

Bacteria can multiply to dangerous levels if perishables, such as turkey, are left in the temperature danger zone (between 40 degrees F and 140 degrees F) too long.

Experts also recommend not overcrowding the refrigerator, especially around the turkey, which can leak pathogens to other foods nearby.