WHAT SHOULD COOKS DO?
Health officials say proper handling and cooking should kill any salmonella. A few points to remember:
— It seems counterintuitive, but don’t rinse raw turkey — that can spread any germs.
— Clean hands and cooking surfaces that come into contact with raw turkey.
— Cook birds to an internal temperature of at least 165 degrees.
Hormel’s Richard Carlson stressed salmonella in turkey is not unusual and that proper handling and cooking should get rid of it — even in the Jennie-O ground turkey recalled last week. Regulators, though, say to throw it out.
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