Thanksgiving Day: USDA shares food safety advice to reduce foodborne illness

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This week, Americans will enjoy a scrumptious meal on Thanksgiving Day with loved ones. To ensure the meal is prepared safely, the U.S. Department of Agriculture has issued food safety advice in order to reduce foodborne illness.


• The first step to safe food preparation is to clean. Handwashing is advised to control the spread of germs, especially before, during, and after preparing food. In recent research, participants didn’t even attempt to wash their hands or did not wash their hands sufficiently before and during meal preparation.

• To make sure food stays safe to eat, all perishable items should be refrigerated within 120 minutes of when they finished cooking.

• Store leftovers in small containers in the refrigerator until the Monday after Thanksgiving Day or in the freezer for later use.

• Although many choose to stuff the turkey, USDA rather recommends the citizens to cook stuffing outside of the turkey cavity to lower cross-contamination risk.

For the unversed, on Thanksgiving Day in the US, families and friends get together for a meal, which traditionally includes a roast turkey, stuffing, veggies, cranberry sauce, gravy, and pumpkin pie.