While cooking your turkey properly makes it safe to eat, it's really only safe to eat for a short while after being cooked and stored properly. The danger lies is what you do with it after it's been cooked, as outlined in this news clip, "Thanksgiving Chefs Beware: Cooking The Turkey May Not Prevent Food Poisoning." The key point is a "live" form of the bacterium, C. perfringens, is killed by cooking, but its spores survive will survive a trip through the oven. The spores aren't harmful if eaten, and they will return to their vegetative state ("live") if warm turkey meat is left too long. For a safe Thanksgiving meal, follow these essential tips . . .
- Cook the Thanksgiving turkey to 165 degrees.
- Chill leftovers quickly after a meal is finished.
- Cut meat off the bone and store perishables in shallow pans.
- Reheat leftover turkey to 165 degrees and bring gravy to a boil.
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