Foodie, newbie or old pro? Whether you’re preparing your first holiday feast or your 15th, there’s a lot to consider. Most home cooks want to serve a meal that wows even the most hard-to-please guest. There’s another way to make them happy, though: Don’t make them sick… as nothing can ruin a holiday get-together more than an outbreak of food-borne illness.
Holiday memories of stomach cramps, nausea and really embarrassing aftereffects? No thanks. Yet every year in the U.S. an estimated 48 million people become ill from the food they eat. Of those individuals, 128,000 people are hospitalized.
Improper food handling, incorrect food storage or poor temperature control can all contribute to food poisoning during the holidays. Food poisoning can be caused by many different germs including bacteria, viruses and toxins secreted by bacteria growing on food. Common symptoms are nausea, vomiting, diarrhea, abdominal cramps and fever.
Fortunately, there are easy ways to ensure good food hygiene and safety:
- Clean: Wash your hands with soap and water before and after handling food, especially raw meat, poultry, eggs and seafood. Wash your utensils, cutting boards and countertops with hot, soapy water after each use. Rinse fruits and vegetables under running water before eating or cooking them.
- Separate: Keep raw and cooked foods separate to avoid cross-contamination. Use separate plates, utensils, and cutting boards for raw and cooked foods. Store raw meat, poultry, eggs, and seafood in sealed containers or plastic bags in the refrigerator or freezer. Do not let raw juices drip onto other foods.
- Cook: Cook foods to the right temperature to kill harmful bacteria. Use a food thermometer to check the internal temperature of cooked foods. The safe minimum cooking temperatures for different types of foods are:
- Beef, pork, lamb and veal (steaks, roasts and chops): 145°F with a 3-minute rest time
- Ground meats: 160°F
- Poultry (whole, pieces and ground): 165°F
- Eggs and egg dishes: 160°F
- Seafood: 145°F
- Leftovers and casseroles: 165°F
- Chill: Refrigerate or freeze perishable foods within two hours of cooking or purchasing them. Do not leave food out at room temperature for more than two hours, as bacteria can grow and multiply quickly. Keep your refrigerator at 40°F or below and your freezer at 0°F or below.
Keep your holidays merry by following these four steps. You’ll reduce the risk of food poisoning, the gift you’ll give to everyone around your table—even if they don’t know it. However, if you or someone in your family experiences symptoms of food poisoning, do not hesitate to call the Illinois Poison Center (IPC) at 1-800-222-1222. IPC’s helpline is a free and confidential service that provides expert advice and treatment recommendations for any food-related emergencies or inquiries. We’re available 24/7, 365 days a year, and can provide assistance in over 100 languages.
We hope you found this blog post helpful and informative. Please share it with your family and friends and let us know your feedback in the comments section below. Happy holidays from IPC!
If you would like to order a complimentary poison prevention safety packet (includes a free sticker and magnet), click here.
