As awesome as Thanksgiving is — a holiday essentially devoted to eating — the night can come with some rough repercussions: indigestion, food comas, hangovers. All of those things though, beat getting sick from a foodborne illness. That’s why this week the USDA has released its list of “Five Tips for a Food Safe Thanksgiving.” It’s not that the government agency is questioning your grandmother’s cooking; it’s just that… do you really know where Nanna’s hands have been?
“Turkeys may contain Salmonella and Campylobacter, harmful pathogens that are only destroyed by properly preparing and cooking the turkey,” says Al Almanza, Deputy Under Secretary for Food Safety at USDA, calling out some specific potential problems. “Similarly, leaving leftovers out for too long, or not taking care to properly clean cooking and serving surfaces, can lead to other types of illness.”
So what are the five things you can do to assure the only thing that’ll make you sick this year is listening to your father and your aunt argue over the election?