There are an estimated 1 million food poisoning cases a year in the United Kingdom. It can have serious consequences, especially for children, those already in ill-health, and older people.
FSA told consumers to check the advice on packaging and follow provided instructions when cooking turkey. Before serving, it is important to use a thermometer to check foods — especially meat, fish and poultry — to make sure they have been cooked to the proper temperature to kill bacteria, viruses and parasites. Proper defrosting is also crucial for food safety.
A turkey should not be defrosted at room temperature. A large turkey weighing 6-7 kilograms could take up to four days to defrost in the fridge. In a fridge at 4 degrees Celsius (40 degrees F), allow 10 to 12 hours per kilogram. Bacteria grow at temperatures above 8 degrees Celsius and below 63 degrees Celsius (about 40 degrees F to 140 degrees F) – the “Danger Zone” for microbial growth.