So, what should you keep in mind to ensure that doesn’t turn joy into sorrow? Professor Lisa Kuchara from Quinnipiac University (USA) shares her insights on how to reduce risks, especially during large , without becoming a germaphobe.
According to the expert, foodborne illnesses affect 48 million people in the U.S. each year. Holiday meals are a traditional breeding ground for germs, as they typically involve large quantities of food, prolonged cooking times, often buffet-style serving, and close interactions among guests.
These conditions create numerous opportunities for the spread of germs, such as salmonella and Clostridium perfringens. Despite their complex names, these microorganisms can cause nausea, vomiting, stomach cramps, and diarrhea. That certainly doesn’t add any charm or joy to the festivities.
Foods That Cause Poisoning
Most foodborne illnesses arise from raw or undercooked food, as well as from improper temperatures.
For instance, undercooked Christmas turkey has become a classic example of such illnesses. Even if the bird is roasted to a safe temperature, the stuffing may remain undercooked.
Another ticking time bomb is leftover holiday food that has been stored improperly for too long. Reheating won’t save the day, as it doesn’t eliminate the toxins that may have formed, as reported by Science Alert.
Professor Kuchara emphasizes that it’s crucial to remember once and for all that you should not wash poultry, such as turkey, before cooking. Many believe that washing turkey removes bacteria, but it’s nearly impossible to wash bacteria off raw poultry, and attempts to do so only increase the risk of cross-contamination and food poisoning.
Tips for Safe and Healthy Celebrations
The expert believes it’s worth reiterating the importance of regularly . Before preparing food and after handling raw meat, poultry, or eggs, hands should be washed with soap for at least 20 seconds. If done carelessly, you could pick up staphylococcus aureus. The toxins from this bacterium are difficult to break down even after cooking or reheating the dish.
- Cook food at the right temperature. Use a handheld thermometer to ensure that both the poultry and stuffing are cooked at the correct temperature.
- Check the temperature of casseroles and other dishes while cooking. Don’t rely on built-in thermometers, as they are often inaccurate and can malfunction.
- Avoid cross-contamination of foods. Use separate cutting boards for raw meat, vegetables, and bread. Thoroughly wash utensils and plates after working with raw meat before using them for cooked food.
- Store food at safe temperatures. Serve hot dishes immediately, ensuring they are above 140°F (60°C), while cold dishes should be served below 39°F (4°C). This will protect food from bacterial growth.
- Be cautious with buffet-style dishes. Limit their time on the table to two hours (or less). After a longer period, the number of bacteria doubles every 20 minutes.
- Pay attention to expiration dates on products: both when purchasing and when they are already prepared.
- Politely remind guests about the importance of washing hands before eating and the inappropriateness of sharing food from a communal plate.
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