Final answer:
Thawing frozen turkeys on a prep table can cause bacterial growth leading to foodborne illness, so they should be thawed in the refrigerator, cold water, or the microwave. Food temperature management and wrapping food tightly can prevent bacterial growth and freezer burn.
Step-by-step explanation:
The danger of thawing several frozen turkeys on the prep table is that it can lead to foodborne illness by promoting bacterial growth. According to the US Department of Agriculture (USDA), safe methods to thaw frozen foods include doing so in the refrigerator, in cold water (which must be changed every 30 minutes), or in the microwave. These methods are recommended because they keep food at temperatures that do not promote bacterial growth.
After thawing, foods need to be treated like fresh perishables. Keeping your refrigerator at or below 4 degrees C (40 degrees F) and your freezer below -18 degrees C (0 degrees F) is crucial to prevent bacterial growth. Thawing foods at room temperature is not advised as it allows dormant microbes that survive the freezing process to become active again, increasing the risk of foodborne illness. Additionally, to minimize freezer burn, wrapping food tightly before freezing is recommended, which reduces the space available for water to sublime and creates a protective barrier.