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It may seem like the biggest danger at Thanksgiving is the risk that your family will erupt into an argument, but in fact, there are many dangers lurking right on the Thanksgiving table, say food scientists. “It’s risky in a way you wouldn’t expect,” said Bryan Quoc Le, a food scientist and author of “150 Food Science Questions Answered.” “You might not be realizing how everything’s made in big batches and left out for hours, for example. ... Thanksgiving fights [against] time and temperature control in crowded kitchens.” Advertisement Do people really get sick from Thanksgiving dinner? Viruses can be spread at any time, according to Amarat (Amy) Simonne, a professor of food safety and quality at the University of Florida’s College of Agricultural and Life Sciences. While she said that the CDC hasn’t collected specific data on foods associated with holiday seasons, one study reported an uptick in certain salmonella cases following the Thanksgiving holiday, which the researchers said was most likely related to foods disproportionately eaten then, particularly turkey. Salmonella typically causes diarrhea, fever and abdominal pain that can last as long as a week, but can also lead to hospitalization and even death. But wait, there’s more. Inadequate cooking of the turkey can contribute to the presence of campylobacter, a genus of bacteria that causes an infection called campylobacteriosis, a common type of food poisoning, according to Keith Warriner, a professor of food safety at the University of Guelph, Canada. “In addition, lack of temperature control after cooking can lead to the growth of clostridium perfrigens,” he said. “It produces a toxin that causes diarrhea and can cause dehydration in the elderly. And there’s also the risk of staphylococcus aures, which can cause sickness.” Advertisement Whew, that’s a lot. It’s clear that paying attention to all aspects of food safety is important, but especially the way you handle, cook and store turkey can make the difference between illness and a healthy holiday for everyone. The elephant in the room is the turkey. Your beautifully roasted turkey can be the most dangerous thing on the table, food scientists say. “I think turkey deserves special attention when it comes to Thanksgiving food safety,” said Sara Bratager, a senior food safety and traceability scientist at the Institute of Food Technologists. “It’s the centerpiece of most holiday tables, it’s often handled in large quantities by people who only cook it once or twice a year and there are several points in the process where things can easily go wrong.” Advertisement Here are spots in turkey preparation that are the most potentially dangerous: Thawing it: “The only safe method for thawing turkey is in the refrigerator, because thawing at room temperature allows bacteria to multiply rapidly,” Bratager said. “Many people start thawing it the day before Thanksgiving, not realizing that it takes about 24 hours for every five pounds of turkey to thaw at refrigerated temperatures. To save time, some resort to leaving it out on the counter or using hot water baths, both of which create ideal conditions for bacterial growth.” Washing it: “People should adhere to the FDA’s recommendation not to wash raw poultry before cooking it,” Simmone said. “It can spread harmful bacteria and increase the risk of cross-contamination as bacteria can spread around the sink and countertops.” Stuffing it: “Stuffing should not be placed in the turkey’s cavity,” Warriner said. “The reason is that the stuffing forms an insulating layer that can prevent the meat getting up to temperature. Because of tradition, some people still insist on stuffing the turkey, but it’s not recommended.” Advertisement Undercooking it: “Stop relying on ‘it looks done’ as a cooking method and use your thermometer instead,” Le said. “The turkey’s internal temperature should be 165°F,” Le said. And don’t just stick it in once and call it a day — like a true scientist, gather a few data points, including the innermost part of the thigh, wing and thickest part of the breast, before declaring it ready. Letting it sit too long: “The USDA recommends refrigerating perishable foods within two hours of cooking, but that’s a rule many people stretch on Thanksgiving,” Bratager said. “Even if your turkey has been perfectly cooked, it can become unsafe if it’s left out at room temperature or contaminated by dirty hands or utensils.” YourSupportMakes The Story Your SupportFuelsOur Mission Your SupportFuelsOur Mission Join Those Who Make It Possible HuffPost stands apart because we report for the people, not the powerful. Our journalism is fearless, inclusive, and unfiltered. Join the membership program and help strengthen news that puts people first. We remain committed to providing you with the unflinching, fact-based journalism everyone deserves. 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Now that you’re giving that turkey all the attention it needs, make time for a few additional tips from food scientist Le: “Clean as you go, wash cutting boards between raw and cooked foods and when in doubt, throw it out,” he said. “No ‘iffy’ dish is worth a trip to the ER and a salmonella diagnosis.”
