Health Tips for August 3

Health Tip: Thaw Poultry Safely

There are safe ways to thaw chicken, turkey and other poultry -- and there are not so safe ways to do so. Improper thawing can lead to food-borne illness.

The U.S. Department of Agriculture offers these suggestions:

• Don't allow poultry to thaw at room temperature.
• Allow the poultry to thaw in the refrigerator for one-to-two days.
• You can thaw poultry in a sealed bag placed in cold water for two-to-three hours, changing the water every 30 minutes to keep it cold.
• Thawed poultry can be stored in the refrigerator for another one-to-two days.
• You can defrost poultry in the microwave, but it should be cooked immediately afterward.
• Always allow poultry to thaw before using a slow cooker.

Health Tip: Should You Eat Raw Fish?

In some cultures, eating raw fish is a time-honored tradition.

But some people are at greater-than-average risk of food-borne illness, and should avoid eating uncooked seafood, the U.S. Food and Drug Administration says.

Here's the FDA's list of people who should stay clear of sashimi or sushi that contains raw fish:

• Seniors.
• Very young children.
• Women who are pregnant.
• Anyone with a compromised immune system.
• Anyone with low levels of stomach acid.