ATLANTA — As your family prepares to come together this holiday season, there is more to consider than just which sides to have with your turkey.
There are also ways to protect your loved ones from getting sick at the family meal. How do you avoid two big concerns for the holidays: salmonella and norovirus?
Channel 2 anchor Lori Wilson stopped by the DeKalb County Department of Health to find out how to protect yourself from foodborne and other illnesses.
DeKalb County Environmental health manager Marcus Johns said salmonella can be avoided in the kitchen by how you prepare your turkey, starting with the thawing process if you have a frozen turkey.
"Don't thaw it in the basement or the back porch or the trunk of your car," Johns said.
Instead, Johns said thaw it in the refrigerator: one day per five pounds or run cold water over the turkey until it thaws. You can even microwave it as long as you are cooking it right afterward.
Johns said hand washing before and after meat handling is a must, but he also stresses that you should never wash your poultry.
"The only way to kill the bacteria is through proper cooking," Johns said.
He said washing uncooked poultry could spread the bacteria throughout the kitchen, up to three feet from where you wash it.
"It could cross-contaminate other surfaces or the foods that don't get cooked," Johns said.
The other thing Johns said is a must is making sure that your meat is cooked to at least 165 degrees in three different places.
"You want to check the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing. All of those areas should reach 165 degrees or hotter," he said.
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That makes sure that the turkey won't be making your guests sick.
Also, don't leave out the meat and graze because that could put you in what Johns calls the food danger zone: between 40 degrees and 165 degrees.
"That's the temperature zone where bacteria begin to grow rapidly," he said.
Instead, leave it out for two hours at the most, then cut it up and put the extra meat into the refrigerator so it doesn't develop bacteria.
And when trying to prevent norovirus, which is associated with projectile vomiting and diarrhea, it comes down to water and antibacterial soap, especially after using the restroom.
"They can easily spread that virus before they actually know they have the illness," Johns said.
The fecal matter can be on someone's hands, and if they're not practicing good hand hygiene, they can cross-contaminate foods, door handles and other surfaces.
Johns suggests preparing your turkey last to prevent any possible cross-contamination.
If you have guests who come over sneezing or coughing, make sure they direct those germs into their elbows, rather than their hands.