…or Campylobacter. These are the two main types of food-poisoning caused by your Christmas (or Boxing Day) turkey.
The Food Standards Agency has produced some helpful advice to make sure that your seasonal celebrations aren’t spoiled by some unwelcome guests at Christmas
- If you buy a frozen turkey make sure it’s completely thawed before you cook it by checking there are no ice crystals in the cavity. Also, use a fork to test the thickest parts of the meat. A larger turkey can take up to two days to defrost entirely.
- Don’t wash your turkey before cooking. Washing is more likely to splash food bugs on to worktops, dishes and other foods. Proper cooking will kill bugs.
- Plan your cooking time properly. Follow the cooking times and other instructions on the label or, as a general guide, for a turkey weighing less than 4.5kg, allow 45 minutes per kg plus 20 minutes; for one weighing between 4.5kg and 6.5kg, allow 40 minutes per kg plus 20 minutes; and for those over 6.5kg, 35 minutes per kg plus 20 minutes. All turkeys should be cooked at 180ºC, 350ºF, Gas Mark 4 (after the oven has preheated).
- Check the turkey is cooked properly by cutting into the thickest part of the meat. None of the meat should still be pink and any juices that run out should be clear. Finally, the meat should be steaming hot all the way through.
This is the last post until January, so merry Christmas to all Microbioloblog’s readers and all good wishes for 2011.
