So, what should you keep in mind to ensure that holiday meals don’t turn joy into sorrow? Professor Lisa Kuchara from Quinnipiac University in the U.S. shares her insights on how to reduce risks, especially during large gatherings, without becoming a germaphobe.
Kuchara says foodborne illnesses affect 48 million people in the U.S. each year. Holiday meals are a natural breeding ground for germs: they often involve large quantities of food, long cooking times, buffet-style service, and close contact among guests.
These conditions create many 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 — symptoms that take the joy out of any celebration.
Foods That Cause Poisoning
Most foodborne illnesses come from raw or undercooked food and from food kept at improper temperatures.
For instance, undercooked Christmas turkey is a classic example. Even if the bird reaches a safe temperature, the stuffing can remain undercooked.
Another ticking time bomb is leftover holiday food that has been stored improperly for too long. Reheating won’t solve the problem, because it doesn’t remove toxins that may have formed, as reported by Science Alert.
Professor Kuchara emphasizes: do not wash poultry, such as turkey, before cooking. Many people believe washing poultry removes bacteria, but it’s nearly impossible to wash bacteria off raw poultry, and rinsing only increases the risk of cross-contamination and food poisoning.
Tips for Safe and Healthy Celebrations
Kuchara reiterates the importance of washing hands regularly. Wash hands with soap for at least 20 seconds before preparing food and after handling raw meat, poultry, or eggs. If you handle food carelessly, you can pick up Staphylococcus aureus; its toxins can survive cooking and reheating.
- Cook food at the right temperature. Use a handheld thermometer to ensure that both the poultry and the stuffing reach the correct temperature.
- Check the temperature of casseroles and other dishes while they cook. Don’t rely on built-in thermometers, since they can be inaccurate or malfunction.
- Prevent cross-contamination. 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.
- Keep food at safe temperatures. Keep hot dishes above 140°F (60°C) and cold dishes below 39°F (4°C) to slow bacterial growth.
- Watch buffet-style setups. Limit their time on the table to two hours. After that, bacterial counts can double every 20 minutes.
- Check expiration dates both when buying products and before serving prepared dishes.
- Remind guests to wash their hands before eating and to avoid sharing food from a communal plate.
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