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<p>up that Thanksgiving turkey, be sure you’re handling it safely.&nbsp;</p>
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<p>According to Cleveland Clinic emergency department physician, Baruch Fertel, MD, it’s important to pay attention to temperature to avoid foodborne illness.&nbsp;</p>
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<p>“When you’re defrosting a turkey, or you’re defrosting some frozen meat, it’s always safer to defrost that in a fridge that’s below 40 degrees,” he explained. “Because we really don’t want it to reach between 40 and 140—that’s room temperature danger zone, which is when the bacteria can grow.”&nbsp;</p>
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<p>To avoid spreading bacteria, the USDA does not recommend washing or prepping your turkey in the sink.&nbsp;</p>
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<p>Instead, find a clean area on the countertop, and be sure to wash your hands with soap and water before and after.&nbsp;</p>
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<p>You’ll also want to disinfect any surfaces the raw turkey touched.&nbsp;</p>
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<p>While cooking, use a meat thermometer to ensure the turkey has a safe internal temperature of 165 degrees Fahrenheit.&nbsp;</p>
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<p>During dinner, be sure perishable items aren’t left out for more than two hours, leaving them susceptible to bacteria growth.&nbsp;</p>
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<p>And when it comes to leftovers, put smaller amounts into shallow containers and put those in the fridge or freezer right away.&nbsp;</p>
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<p>“In the fridge, four days for leftovers is typically the max,” said Dr. Fertel. “And, of course, if you encounter something that has a bad smell, bad taste, doesn’t look right—immediately dispose of it, it’s not worth taking a risk.”&nbsp;</p>
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<p><strong>As a general rule of thumb, with Thanksgiving being on a Thursday, on Monday you should dispose of any uneaten leftovers in your fridge.&nbsp;</strong></p>
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<p>Source: Cleveland Clinic News Service <br><br><em>Exclusive content from CARE magazine </em></p>
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