The Food Safety Authority warns that improper cooking, preparation, and storage of turkey during Christmas can lead to food poisoning risks from germs like salmonella and campylobacter. To ensure the turkey is safe to eat, it should reach 75°C in its thickest part when checked with a meat thermometer. If a thermometer is not available, look for clear juices, no pink meat, and ensure the turkey is piping hot throughout. Additional tips include setting the fridge to 5°C, storing raw meat on the bottom shelf, and adjusting cooking time if the oven is crowded or inefficient.
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‘Time to come clean’ about Thames ‘Doomsday’ shipwreck after safety work delayed
An Essex councillor is pressing the government for transparency regarding the SS Richard Montgomery, a WWII Liberty Ship that sank in the Thames Estuary in 1944, carrying 1,400 tonnes of explosives. Safety work to remove its corroded masts, which pose a risk of collapsing onto the explosives, has faced repeated delays, raising concerns about potential hidden dangers, including the possibility of mustard gas. Experts warn that a collision with the masts in this busy waterway...
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