turkey-stuffing-food-safety

Raw poultry (turkey, chicken, duck, goose, quail, etc.) may contain harmful bacteria such as Salmonella and Campylobacter. Proper preparation, cooking, and storage procedures must be followed - or a foodborne illness can occur.

Pork requires the safe preparation, cooking temperature, and proper storage of leftovers in order to prevent food illness. The USDA recommends cooking pork to a minimum cooking temperature of 145°F - as measured with a food thermometer - in order to kill any pathogens.

Following good food safety habits can help protect you and your family from food illness. To keep your family safe from food illness, follow these four simple steps: clean, separate, cook, and chill:

It is very important to understand that certain groups of people have a higher risk for contracting a foodborne illness - and have a greater severity of an illness.

The safe handling of seafood is essential to reducing the risk of foodborne illness. Follow basic food safety tips for buying, preparing, and storing fish and shellfish — so you and your family can safely enjoy the fine taste and good nutrition of seafood.