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Posted by Archie Magoulas, Technical Information Specialist, Food Safety and Inspection Service, USDA in Health and Safety Jul 10, 2018 Family camping in park. Summer outings & food safety. In the summertime, as the weather begins to heat up, our microscopic friends, called bacteria, begin to make uninvited appearances at our cookouts, picnics and even camping trips. Sometimes these little friends can be helpful, but other times, they just make you sick.
Stuffing is a big favorite around the Thanksgiving holiday. Although it is delicious, covered with gravy and mixed with slices of moist turkey, this side dish can also be dangerous. Because moist, warm stuffing is an excellent medium for bacterial growth, it’s important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Around the holidays, many consumers call USDA’s Meat and Poultry Hotline and ask stuffing-related questions.
Are you interested in brining a turkey, but aren’t quite sure how to do it safely? USDA is at your service! Though brining may sound like something only done commercially or by a certified chef, it’s quite simple with the right strategy — that means following safe food preparation steps. Brining simply means to soak your turkey in a water and salt solution (the brine). Often, other ingredients are added to the brine, such as sugar, molasses, honey or corn syrup.
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