Preventing cross-contamination in your kitchen is a good way to avoid any Thanksgiving salmonella mishaps, so you can focus on what’s important: whether the turkey tastes good, fighting with your family (if that’s your thing), parades and football.
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It’s mind boggling that Americans year round prepare something similar to turkey and as salmonella prone—chicken—and survive without the aid of meticulous guides to safe practices.
Every year, approximately 1.3 million people contract salmonella, resulting in around 400 deaths. In contrast, over ten times that number, or 4,500 to 5,000, perish from choking annually, indicating a higher likelihood of choking on your dinner than falling ill from it.
(Source: https://bit.ly/3CKHkQN)
Or you could forego the horror of industrial agriculture, in which turkeys may be boiled alive, and buy free raised organic... or better yet, stick with a plant based diet. I'm rooting for the bacteria this Turkey Day.
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(Source: https://bit.ly/3CKHkQN)
Just a thought.