Holiday Food Safety

Source: Tufts University
January 11, 2002 (Reviewed: January 26, 2004)

Buffet tables, office parties, large family meals, and their associated leftovers often contribute to weight gain during the holidays. But many people are unaware that these types of food events can also set the stage for foodborne illness. A recent survey published in the British Medical Journal highlights some of the situations most likely to lead to food contamination.

British researchers analyzed outbreaks of foodborne illness linked to private households and found that 88% of them were associated with social functions, such as barbeques and dinner parties. The two practices that were most likely to contribute to illness were improper storage of leftovers and inadequate cooking. In 75% of the cases, the bug responsible was salmonella.

Sound familiar?

The situations identified as potential sources of outbreaks are common during the holidays. Many people will attend or host a holiday party or meal. Those lucky enough to take some of the food home will enjoy leftovers afterwards. Whether they are really 'lucky,' though, will depend on how carefully the food was handled.

Salmonella, the bacteria tracked in this study, is typically found in poultry and eggs. This means that traditional holiday foods such as turkey and egg dishes (soufflés, custards, and homemade eggnog) are highly susceptible to bacterial contamination and should be prepared with food safety in mind.

Foodborne illness may be more likely to occur at social gatherings because home cooks are not used to preparing large quantities of food or serving large groups of people. Professional chefs and those in the restaurant business have been taught how to handle food safely. Since most outbreaks stem from foods prepared at home, home cooks need to adopt the same precautions.

Cook with precision

Taking a few protective measures can help safeguard guests from foodborne illness. Food safety experts agree that thorough cooking will kill salmonella and other bacteria that can cause illness. To ensure that food is thoroughly cooked, use a food thermometer that measures the food's internal temperature. (Turkey should reach an internal temperature of 180 degrees Fahrenheit [85 degrees Celsius] and beef, veal, and lamb roasts should be cooked to at least medium rare at 145 degrees F [65 degrees C]).

Be careful how you prepare stuffing and dressings, too. Stuffing placed inside raw poultry is susceptible to the same contamination as the bird itself. But while the bird will get hot enough for the bacteria to be destroyed, the stuffing may not. The safest method for preparing stuffing or dressing is to cook it in a separate dish to a temperature of 165 degrees F (75 degrees C) rather than cooking it in the bird itself.

Handle food with care

Just because the meal was safe to eat when it was first prepared, the leftovers will not necessarily remain so. To avoid bacterial contamination, refrigerate them promptly. When you do serve them, reheat to 165 degrees F (75 degrees C), and bring sauces, soups, and gravy to a boil. If leftovers get 'left around' too long, remember that 'when in doubt, throw 'em out.' Keep the following four steps in mind:

• Clean hands, kitchen surfaces, and utensils in hot, soapy water
• Separate raw meat and poultry from produce or cooked foods
• Cook to proper temperatures (use a food thermometer)
• Refrigerate promptly (within two hours)

Check out holiday food safety information from the United States Department of Agriculture (see link below) to find out how to keep salmonella, and other uninvited guests, away from holiday gatherings.

Source

• General outbreaks of infectious intestinal diseases linked with private residences in England and Wales, 1992-9. IA. Gillespie, SJ. O'Brien, GK. Adak, BMJ, 2001, vol. 323, pp. 1097--1098

Related Links
Food Safety and Inspection Service from the United States Department of Agriculture
How to Handle Food Hygienically
How to Reduce Your Risk of Foodborne Illness
To quickly access additional accurate information on this and other nutrition-related topics, visit Tufts University's Nutrition Navigator

Please take a moment to give us your comments. For questions about Health matters you may check our "Questions & Answers" Portal and Service.