The Issue

Food is an important part of many holiday celebrations. You can help reduce the risk of foodborne illness for your family and friends during the holiday season by following some basic food safety tips.

Background

Foodborne illness ("food poisoning") is caused by eating food contaminated with certain bacteria, viruses, or parasites. Among the types of disease-causing organisms are Salmonella , E. coli O157:H7 and Listeria monocytogenes . These bacteria are sometimes found in or on the following:

Since these foods are often part of the menu at many holiday meals and parties (e.g., cheese, fruit and vegetable platters, seafood, turkey, tourtière, baked goods, eggnog and cider), it is a good idea to take extra care when preparing, cooking, serving and storing food during the holiday season.

Health Effects

The most common symptoms of food poisoning are stomach cramps, nausea, vomiting, diarrhea and fever.

Most people recover completely from foodborne illness, but some groups are at greater risk of serious health effects, including kidney problems and even death. The groups at greater risk are young children, the elderly, pregnant women and people with weakened immune systems, including those undergoing chemotherapy, transplant patients, diabetics, people with HIV, as well as alcoholics and other substance abusers.

Minimizing Your Risks

General Food Safety Tips

There are four basic steps you should always follow to help reduce the risk of foodborne illness:

Clean: Wash hands, contact surfaces (e.g., kitchen counters) and utensils often to avoid the spread of bacteria.

Separate: Keep raw foods separate from cooked and ready-to-eat foods to avoid cross-contamination.

Cook: Make sure you kill harmful bacteria by cooking foods to the proper internal temperature.

Chill: Keep cold foods cold. Bacteria can grow rapidly when food is allowed to sit in the so-called danger zone between 40ºF and 140ºF.

Additional Food Safety Tips for Holiday Situations

Baked goods:
Raw eggs can contain Salmonella bacteria, so you should not eat uncooked cookie dough, batters or frostings made with raw fresh eggs. Remember, young children are at greater risk for foodborne illness, so they should not be allowed to "lick the spoon" if the dough, batter or frosting contains any raw egg ingredients.

Eggnog:
Store-bought eggnog is pasteurized and does not require heating to kill harmful bacteria. If you are making eggnog at home, you should:

Fruit juices and ciders:
If you are making drinks with fresh fruit juices or cider, check the label to see if the product has been pasteurized. If the juice or cider is not pasteurized or if you are uncertain, you can minimize risks by boiling the product to make sure it is safe for everyone.

Oysters and seafood:
Some people enjoy certain raw seafood items, such as oysters and sushi. However, raw seafood may carry bacteria, parasites or viruses that can cause food poisoning.

Foods stored in oil:
Home-prepared products in oil, such as herbs, garlic or peppers, are popular as gift items during the holiday season. However, for foods like this to be safe and healthy, they must be prepared and stored properly.

For commercially- prepared foods stored in oil, check the label. If the list of ingredients includes salt and/or acids, these products have been preserved and do not pose a risk of food poisoning, as long as you follow directions for storage (e.g., refrigerate after opening and between each use).

Holiday buffets:
If you are serving food buffet-style, use warming trays, chafing dishes or crock pots to keep hot foods hot. Keep cold foods cold by putting serving trays on crushed ice. Do not let food remain at room temperature for more than two hours.

Also, do not add new food to serving dishes that are already in use. Instead, use a clean platter or serving dish each time you re-stock the buffet.