With eight provinces part of a widespread salmonella outbreak, Health Canada has some tips to keep safe.
Helene Couture is the Chief of the Evaluation Division of Microbial Hazards at Health Canada.
She says any utensil or surface in contact with raw poultry should not be used with any cooked product at the end, “People have to realise that any raw chicken could be contaminated with salmonella and every precaution should be made to cook the chicken or turkey at the right temperature.”
Couture says pieces of poultry, like breasts thighs, and even chicken fingers should be cooked to 165 degrees Fahrenheit while whole birds should be cooked to a 180 degrees Fahrenheit.
