The aftermath of Thanksgiving vacation, observed among many University students, often includes issues such as diarrhea, dysentery and other gastrointestinal disorders. Well, this is more than just a coincidence. The cause of these health problems lies in the traditional roasted and stuffed turkey consumed for Thanksgiving feast.

Dr. Ben Chapman, assistant professor of consumer sciences, and Dr. Hosni Hassan; professor of microbiology, biochemistry, toxicology and food science; have analyzed this recurrence of gastrointestinal disorders after Thanksgiving.

Dr. Chapman has worked in the area of food science for the last 10 years.

“Turkey is susceptible to getting exposed to bacterial pathogens at the time of slaughtering,” Chapman said. “These bacteria are housed on the surface of the turkey and find a proper nutritive base for their growth. You cannot identify that the turkey is spoilt, just by looking at it.”

Experts advise that any turkey, regardless of the time it is bought, needs to be kept in the refrigerator. If bought in advance, it shouldn’t to be defrosted for 2-3 days.

After removing from the refrigerator at the time of cooking, the turkey should be thawed for 4-5 hours in cold water. On average, the thawing time in hours should be about half the weight in pounds.

“As the turkey thaws, some juices ooze out of it, which may contain traces of Salmonella and Campylobacter” , Chapman said. “You should puncture the turkey and check whether the internal temperature is around 165o F. Also, the thawing should not be done in open areas like the back porch or car trunk. This may lead to the contamination of the turkey with bacteria, mostly Salmonella and Campylobacter.”

Though most of the bacterial growth occurs on the body of a cut and exposed turkey, some microbial development may even take place in the body of a living turkey if it is not reared in a proper poultry farm.

“The production farm ought to rear the turkeys, providing the right diet and a clean, proper environment,” Hassan said. “If microbial development occurs, it is virulent and may infect the liver and intestine of the bird.”

After the turkey has thawed, it is ready to be cooked. The turkey needs to be washed before it is set for cooking. This is the most crucial moment for the spread of bacteria elsewhere in the kitchen or the surroundings.

“Washing reduces the number of bacteria on the surface and inside the turkey,” Hassan said. “Turkey should be very properly washed. However, care should be taken in order to restrict the water getting sprayed to other areas of the kitchen. Even if the bacterial growth on the turkey is cleared, it can settle on some other media such as cooking utensils or vegetables.”

Once the turkey is roasted, stuffed and becomes a part of the meal, people have the tendency to keep the leftovers outside. However, this can lead to further damage of the cooked turkey and make it unfit for consumption.

“The meat should be cut off the bone and stored in zip-lock bags in the refrigerator,” Chapman said. “This can prevent the growth of pathogenic microbes on the leftover turkey and it can be consumed later.”

“There are always bacteria, both pathogenic and helpful, staying and dividing around us, continuously,” Hassan said. “Everyone has to be cautious throughout, wash hands often and restrict ourselves from getting infected from them.”

Alt-text:

Tips for safe preparation of Turkey for thanksgiving :

• Buy a turkey, with its guts removed, 2-3 days in advance of Thanksgiving feast, from a reliable source.

• Refrigerate it at 40oF or below.

• Thaw the turkey in cold water and never thaw it outside, exposing it to a variety of bacteria.

• Wash the turkey thoroughly, restricting the spray of water to a limited area.

• Sanitize the area with hot water after washing the turkey.

• Cook the turkey at a very high temperature, in order to kill the bacteria, if any.

• Stuff it carefully and roast it, making your turkey ‘Ready-to-it’ and enjoy the splendid Thanksgiving meal!