ATLANTA — Consumer Reports: What you can do
- Buy turkey labeled "organic" or "no antibiotics," especially if it also has a "USDA Process Verified" label, which means that the USDA has confirmed that the producer is doing what it says. Organic and no-antibiotics brands in our tests were: Coastal Range Organics, Eberly, Giant Eagle Nature's Basket, Harvestland, Kosher Valley, Nature's Place, Nature's Promise, Nature's Rancher, Plainville Farms, Wegmans, Whole Foods, and Wild Harvest.
- Consider other labels, such as "animal welfare approved" and "certified humane," which mean that antibiotics were restricted to sick animals.
- Be aware that "natural" meat is simply minimally processed, with no artificial ingredients or added color. It can come from an animal that ate antibiotics daily.
- Know that no type of meat—whether turkey, chicken, beef, or pork—is risk free.
- Buy meat just before checking out, and place it in a plastic bag to prevent leaks.
- If you will cook meat within a couple of days, store it at 40° F or below. Otherwise, freeze it. (Note that freezing may not kill bacteria.)
- Cook ground turkey to at least 165° F. Check with a meat thermometer.
- Wash hands and all surfaces after handling ground turkey.
- Don't return cooked meat to the plate that held it raw.