Tip of the day, foodborne illness is th process of cross contamination. Turkeys or other raw materials should be cooked to a minimum of 155 before stuffing. The raw blood fats micro organisms are living, addingcooked product in a teperature danger zone between 39 degrees and 141 degrees. This causes ecoli botulism and other viruses to form... if you stuff your meats please discard stuffing afterwards. From your Certified food specialist, personal chef, and culinary professional Mike McCray. Again stuffing raw meats can cause sickness, illness or worse death if not handled properly
Posted on: Sun, 24 Nov 2013 00:38:02 +0000
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