Family gatherings, office potlucks, holiday buffets, neighborhood cookie exchanges, church suppers, mail-order food deliveries, gifts of home-preserved foods—from Thanksgiving through New Year’s Day (and sometimes beyond), Americans go on what seems like a nonstop food binge.
I’ve always loved the special holiday foods and traditions of late fall and winter that have been passed down through my family and the local cultures that shaped me. That is, if I can avoid the overstuffing—it’s always a struggle. Oh, and also the food poisoning.
Food Safety Statistics
The Centers for Disease Control and Prevention estimates that each year, roughly 1 in 6 Americans (or 48 million people) gets sick with a foodborne illness; 128,000 require hospitalization, and 3,000 die of these illnesses.
Yikes!
Although summer (picnics, summer camps) is prime time for foodborne illnesses, these diseases spike sharply during the winter holiday season, and noroviruses (“stomach flu”), a family of viruses responsible for half the nation’s foodborne illnesses, are much more common during the winter months.
Get the Food Safety Facts
Honor your holiday food traditions, but don’t rely on the food preparation, presentation, and storage practices you grew up with. Food safety science has come a long way since Grandma’s day.
First, the bare-bones basics:
- Keep it clean: Wash food preparation surfaces and hands often.
- Separate: Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash the cutting board, knife, and countertops with hot, soapy water.
- Cook: Cook to proper temperatures, checking with a food thermometer.
- Keep hot foods hot (140°F or above) and cold foods cold (40°F or below): Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90°F).
Finally, if you’re wondering whether to open the jar of delicious-looking jelly that just arrived with a note from your Aunt Lucy: Made with love from the “mystery berries” Fred and I found on our camping trip to Lake Umbagog last summer, remember the main food safety rule of thumb: When in doubt, throw it out.
Frequently Asked Questions
Why are foodborne illnesses more common during the holidays?
Foodborne illnesses spike during the holidays because more meals are prepared in large batches, foods sit out longer at buffets, and viruses like norovirus spread more easily in winter. Crowded gatherings and improper food storage also increase contamination risks.
What temperature should holiday dishes be cooked to?
Use a food thermometer and follow safe minimum internal temperatures:
- Poultry: 165°F
- Beef, pork, ham: 145°F with a 3-minute rest
- Ground meats: 160°F
- Egg dishes: 160°F
These temperatures kill harmful bacteria.
How can I keep buffet or potluck foods safe?
Keep hot foods hot (140°F or higher) and cold foods cold (40°F or lower). Use warming trays, chafing dishes, slow cookers, or ice baths to maintain proper temperatures. Replace serving plates often.
How do I safely store holiday leftovers?
Refrigerate leftovers within 2 hours, store them in shallow containers, and eat within 3–4 days. Freeze anything you want to keep longer.
What are signs of foodborne illness after a holiday gathering?
Common symptoms include nausea, vomiting, diarrhea, stomach cramps, fever, and dehydration. Symptoms often appear within hours to a few days after eating contaminated food.
Are homemade holiday gifts—like jams or preserves—safe to eat?
They’re safe if prepared using proper canning methods, with the correct acidity and processing times. If a jar is unlabeled, sealed incorrectly, or contains unknown ingredients, follow the rule: When in doubt, throw it out.
What holiday foods have the highest risk of contamination?
High-risk foods include dishes with eggs, dairy, meat, poultry, stuffing, seafood, creamy dips, and anything left out on a buffet for more than 2 hours.
How can I prevent norovirus (“stomach flu”) at holiday gatherings?
Wash hands frequently, disinfect surfaces, avoid preparing food if you’re sick, and keep raw foods separate from cooked items. Norovirus spreads easily, especially in winter.
What’s the easiest way to make my holiday kitchen safer?
Follow four basics: clean, separate, cook, and chill. Wash hands and surfaces often, avoid cross-contamination, use a thermometer, and store food properly.
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