145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
– Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 165 °F as measured with a food thermometer.
– Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.
– Maintain hot cooked food at 140 °F or above.
– When reheating cooked food, reheat to 165 °F.
– For optimum safety, do not stuff your turkey. Place stuffing in a separate baking dish or pan to cook.
– USDA recommends an oven temperature no lower than 325°F for cooking a turkey along with using a food thermometer to make sure the thickest part of the turkey reads 165°F. A 20-24 pound turkey may take about 5 hours to cook.
– Avoid cross-contamination by using separate cutting boards, plates, and utensils when handling raw turkey. Wash items that have touched raw meat with warm soap and water, or place them in a dishwasher.
– Refrigerate leftovers within two hours to prevent bacteria from growing on the food. Eat leftovers in the refrigerator within 3-4 days. Use the freezer to store leftovers for longer periods.
– Do not overfill your refrigerator, as it causes it to work too hard and may not keep it at 40°F or below.
The county’s public health and environmental health officials were conducting an investigation to determine just what might have killed and sickened the diners, but Balladares said there is no current risk to the general public.