Avoid Food Poisoning At Thanksgiving: Tips For Avon, Avon Lake

AVON, OH — Thanksgiving may be the most anticipated meal of the year...so don't risk poisoning yourself and your guests.

On Tuesday, Lorain County Public Health (LCPH) offered a series of tips for preparing holiday foods in a safe and healthy manner. Some of the suggestions are common sense, but it never hurts to review safety protocols before carving the turkey.

“Raw meats are more likely to carry germs that make people sick, so handling meat properly is one of the best ways to prevent food poisoning,” said David Covell, LCPH Health Commissioner. “We recommend that holiday cooks thaw the turkey in the fridge, and that they use a meat thermometer to check for doneness.”

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The main course for most everyone on Thanksgiving is the turkey. Thawing a frozen bird is more complicated than it might initially sound. A turkey should not be left unrefrigerated for more than two hours because bacteria can grow on its flesh quickly, Lorain County Public Health warned.

Instead, plan to thaw the turkey in the fridge. That tactic can extend the thawing process to several days, but prevents bacteria from growing colonies in your bird.

"Also, always use a meat thermometer to check that the turkey is fully cooked to 165 Fahrenheit when stuck in the thickest part of the thigh. The pop-up thermometer may not check the coldest part of the meat," health officials said in a statement.

Here are Lorain County Public Health's other tips for cooking Thanksgiving dinner:

• Don't mix raw meat and ready-to-eat foods. Use separate cutting boards for the two types of food.
• Wash your cooking equipment using hot water after you've prepared raw meat. Use soap whenever possible.
• Like a cook in a restaurant, you should be washing your hands often. Wash your hands for 20 seconds with soap and water, especially after handling raw meat.
• Keep your hot foods hot, at 135 degrees or warmer. If you need to, utilize slow cookers, chafing dishes or warming trays.
• Keep cold foods cold, at 40 degrees or colder. If you need to, put serving dishes in bowls of ice to keep them chilled.
• Throw away any perishable foods that were left at room temperature for two hours or longer.

Since Ohio continues to struggle with the COVID-19 pandemic, health officials also recommend getting a vaccine if you haven't already. If you are unvaccinated, the Centers for Disease Control and Prevention recommend wearing a mask during gatherings.