How to Avoid a Dangerous Turkey
Cooks need to be aware that about 13 percent of raw U.S. turkeys carry salmonella, a bacteria that can produce severe flu-like symptoms if the bird is not thoroughly cooked or if raw turkey is allowed to contaminate kitchen surfaces.
Government data shows the rate of salmonella contamination in raw turkey is higher than for other raw meat. Samples collected by the U.S. Agriculture Department found salmonella contamination rates of 3 percent for ground beef and 9 percent for chicken. In tests of chickens, some free-range birds turned out to have higher salmonella rates than factory-raised fowl.
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