Christmas is a peak time for food poisoning, with turkey, vegetables, and leftovers all posing risks. To keep your festive meals safe, follow expert advice on defrosting, cooking, and storage.
Before filling your fridge, give it a clean, including the icemaker. Keep raw meat at the bottom and set the temperature below 5°C. Defrost frozen turkeys safely in the fridge, not in the garage or bath. A typical 11kg bird takes two days to thaw. Cover it to avoid cross-contamination.
Do not wash raw turkey, as this splashes bacteria around. Instead, wash your hands. Cook the turkey until the thickest parts reach 73.8°C, with no pink meat and clear juices. If stuffed, ensure the stuffing also reaches this temperature.
Leftovers should be eaten or frozen within 48 hours of cooking. Reheat until steaming hot. Wash melons thoroughly before cutting, as they can carry salmonella. Use separate chopping boards for raw and cooked foods, and clean utensils after contact with raw items.
Do not keep food out for more than four hours. When in doubt, throw it out. Following these steps can help you avoid the unwanted gift of food poisoning this Christmas.
