The Holidays are a Time for the Three F’s: Family, Feasts, and Fun!
Whether you’re cooking up a classic turkey dinner, baking mouthwatering desserts, or preparing that famous side dish, food safety should be a priority! As you start to gather your ingredients, be sure to check the FDA’s Recalls, Market Withdrawals, & Safety Alerts list.
Around Thanksgiving and Christmas, rates of foodborne illness tend to rise, often due to the increased handling of raw meats, dairy products, and the large volumes of food being prepared and shared. According to the CDC, 1 in 6 Americans gets sick from foodborne illnesses each year. Though most cases are mild, serious illnesses can lead to hospitalizations or even death.
Common Foodborne Illnesses during the holidays:
- Salmonella: One of the most common culprits during the holidays, particularly from raw poultry.
- E. coli: Found in undercooked meat, especially ground beef, E. coli bacteria causes serious stomach cramps and diarrhea. During the holiday season, the USDA noted that over 40% of E. coli outbreaks occurred in December and January.
- Listeria: Linked to dairy products, deli meats, and even fresh produce, Listeria is particularly dangerous for pregnant women and can lead to miscarriage or severe health complications. The CDC reports that Listeria outbreaks are more likely to be reported in the colder months when foods like cheese and deli meats are more commonly consumed.
Tips for Holiday Food Safety:
- Pay attention to recalls
- Thoroughly wash hands and utensils
- Cook to the proper temperature
- Refrigerate leftovers (refrigerate within two hours of cooking)
