September 26, 2016

Safe Turkey Handling Tips for a Happy Thanksgiving

The folks at Holiday Food Safety are offering tips for handling your turkey safely for a happy Thanksgiving. The Partnership for Food Safety Education includes the Academy of Nutrition and Dietetics, the Institute of Food Technology, and other organizations. Before you buy the turkey, make sure you have room for it in your fridge. Always store the turkey in a large pan so raw juices don't drip and contaminate other foods. If you buy a frozen turkey, make sure you leave enough time for it to thaw. It takes about 24 hours for every four to five pounds to thaw in the fridge, so by now it's too late. But you can cook your turkey from the frozen state! Always wash your hands with warm water and soap for 20 seconds before and after handling the raw turkey. Never ever defrost the turkey on … [Read more...]

Turkey Federation: Consumer Reports Article “Misleading”

The National Turkey Federation (NTF)  is disputing claims in a study published in Consumer Reports this week that more than half of raw ground turkey and raw ground turkey patties sold at grocery stores  throughout the U.S. tested positive for fecal bacteria. The group, which advocates on behalf of the $29.5 billion turkey industry, posted a statement on its website taking issue with some of the claims. "The National Turkey Federation (NTF) strongly disputes the misleading findings of a Consumer Reports article about ground turkey, which makes a number of alarming claims based on an extremely small sampling of ground turkey products,"  the statement begins. It then lists four points, the first of which is that generic E. coli is not considered a source of foodborne illness. That … [Read more...]

Consumer Reports Finds Antibiotic Resistant Bacteria on Ground Turkey

An investigation by Consumer Reports has found that more than half of raw ground turkey meat and patties sold at retail stores in the U.S. tested positive for fecal bacteria. Ninety percent of all samples tested had one or more of the five bacteria the organization tested for, including Enterococcus, Escherichia coli, Staphylococcus aureus, Salmonella, and Campylobacter. In addition, almost all of the pathogens were resistant to one or more of the antibiotics used to fight them. This, once again, raises the alarm about giving factory farmed animals sub therapeutic doses of antibiotics to encourage growth and prevent illness. The study found that 69% of ground turkey had Enterococcus, and 60% had E. coli, the two bacteria associated with fecal contamination. More than half of the E. … [Read more...]

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