Food Poisoning Risks: Why Safety Matters During Celebrations

If you have ever had food poisoning, you know it is an experience you never want to repeat. Even a mild case can leave you miserable for days, and a severe case can be dangerous. The CDC estimates that about 48 million people get sick every year from food poisoning, also known as foodborne illness, and many of those cases happen around holidays and celebrations when food is sitting out or not handled properly.

Nothing ruins a get-together faster than guests heading home early because they do not feel well. If you are hosting a holiday party or family gathering, it is important to practice good food safety habits from the moment you start preparing the meal until the leftovers are put away.

Anyone can get sick if food is not cooked or handled correctly, but certain groups of people are at higher risk of serious illness. These include children under five, adults over 65, individuals with weakened immune systems, and pregnant women. The good news is that most foodborne illnesses are preventable. By following the Core Four principles and being mindful of how we handle and store food, we can significantly reduce the risk and keep our loved ones safe and healthy throughout the holidays and all year long. Experts often talk about the Core Four Food Safety principles: wash, cook, separate, and chill. See below for details and enjoy your holidays safely!

More Health Tips

1
WASH YOUR HANDS AND SURFACES OFTEN
Bacteria that can cause food poisoning can survive many places and spread around our kitchen. One way to prevent germs from growing is by washing our hands with warm water and soap for 20 seconds before, during, and after handling food and before eating it. Another significant rule is to clean our utensils, cutting boards, and countertops with hot, soapy water. And, be sure to rinse your fruits and vegetables under running water.
2
SEPARATE YOUR FOODS
It is important to separate raw meat, poultry, seafood, and eggs to prevent cross-contamination. When grocery shopping, divide your food items in your shopping cart, grocery bags, and inside your refrigerator. Also use different cutting boards and plates for fresh produce, raw meat, poultry, and seafood. And, never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs.
3
COOK TO THE SAFE INTERNAL TEMPERATURE
Safely cook your food to the correct internal temperature to kill the harmful bacteria that cause foodborne illnesses. To tell if it is at the right internal temperature, use a food thermometer. Each food has a specific internal temperature. So, make sure you know the proper cook temperature for your meat, fish, pork or poultry.
4
CHILL AND REFRIGERATE PROMPTLY
Once you are done grocery shopping, refrigerate your food items quickly below 40°F to slow the growth of germs. This is one of the most effective ways to reduce the risk of food poisoning and other diseases. Also, make sure not to overstuff your refrigerator so that you can allow the cool air to circulate. And when thawing frozen food, place it in the fridge, in cold water, or the microwave. Never defrost food on the counter because bacteria can easily spread in the parts of the food that reach room temperature.