For many people, it wouldn’t be Christmas without turkey. But cooking for a crowd can be a lot of pressure, from thinking about defrosting and cooking times, to ensuring that all the food is stored safely.
Raw and undercooked turkey can cause food poisoning and have serious consequences especially for children, people already in ill-health and older people.
Any bout of food poisoning is unpleasant, and it is particularly miserable to be ill over Christmas. The best way to avoid getting food poisoning is to maintain high standards of personal and food hygiene when storing, handling and preparing food. The Food Standards Agency [FSA] recommends remembering the "four Cs":
• Cross-contamination (avoiding it)
The FSA have created this "Season's Eatings" poster giving advice on safely storing, defrosting, preparing, cooking and using left-overs from your turkey.
East Devon District Council’s page on food hygiene and safety gives guidance to food businesses on how to comply with the law, plus advice for consumers about food issues.
Food poisoning is an illness caused by eating contaminated food. In most cases the food is contaminated by bacteria such as Salmonella or Escherichia coli (E. coli), or a virus such as norovirus. It's not usually serious and most people get better within a few days without treatment, but it can be more serious in pregnant women, babies and young children, older people, and people with a long-term condition or a weak immune system.
NHS Choices gives information about food poisoning including signs & symptoms and what to do.