JOPLIN, MO.--- Food health advisors are reminding folks to take precautions while cooking Thanksgiving meals. When your preparing any type of poultry, you need to take into consideration the possibilities of salmonella. Food poisoning outbreaks occur most often in November and December and meat and poultry accounted for 92% of those illnesses. Freeman Health System's infection prevention officer says bacteria can also transfer from your food onto your counter tops and cutting boards.
"When you bring your meat home and you get ready to cook it, you always want to make sure you are cleaning the surfaces of your counter tops after you've prepared your meat, cleaning your utensils and washing your hands," said Karen Watts, Freeman Infection Prevention Officer.
She adds leftovers should be stored in the refrigerator at 40 degrees or below as soon as possible and within two hours of preparation to help prevent food poisoning.
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