Avoid foodborne illness during the holidays

Infosheet highlights:

Holiday turkey meals have been linked to outbreaks of salmonellosis and campylobacterosis

Clean and sanitize utensils and work surfaces after preparing raw turkey for roasting

Wash your hands after getting the turkey ready

Cook your turkey to an internal temperature of 165°F

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About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.