The holiday season is upon us and one thing we all have in common is the desire to prepare and consume our favorite holiday foods. Unfortunately, more than 48 million Americans suffer from foodborne illnesses or “food poisoning” and the Center for Disease Control and Prevention estimates that 3,000 people will die from foodborne illnesses each year. For those infected, symptoms can last from 4 to 10 days and generally include cramping, diarrhea, and fever.

Common foodborne pathogens include:

• Campylobacter - found in raw poultry, and unpasteurized milk
• Salmonella - found in eggs, poultry, and fresh produce
• E. coli O157:H7 - found in undercooked beef and unpasteurized dairy

Meals served over the holidays are a prime opportunity for contamination compared to other meals throughout the year. Although anyone can get food poisoning, certain groups such as pregnant women and their unborn babies, children, older adults, and people with cancer, diabetes, HIV/AIDS, and autoimmune diseases are at greatest risk. To help promote food safety for you and your loved ones over the holidays, here are a few tips offered by the Research Cooks within the CCTS Bionutrition Unit.

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Featured Holiday Recipe

Are you looking for the perfect addition to your holiday table? Try Grandma's Cornbread Dressing, a classic recipe sure to become a family favorite.

This old-fashioned dish pairs perfectly with any holiday meal and is as comforting as it is delicious.
Get the recipe here.

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Holiday Cooking Chart - Temperature Guide

Food	Type	Internal Temperature (°F/°C)
Beef, bison, veal, goat, and lamb	Steaks, roasts, chops	145°F (63°C)
Beef	Ground meat and sausage	160°F (71°C)
Casseroles	Meat and meatless	165°F (74°C)
Chicken, turkey, and other poultry	All: whole bird, breasts, legs, thighs, wings, ground poultry, giblets, sausage, and stuffing inside poultry	165°F (74°C)
Eggs	Egg dishes (such as frittata, quiche)	160°F (71°C)
Ham	Precooked ham (to reheat)	165°F (74°C)
Leftovers	Any type	165°F (74°C)
Seafood	Fish (whole or filet), such as salmon, tuna, tilapia, pollock, bass, cod, catfish, trout, etc.	145°F (63°C)

Prevent cross-contamination!
Remember to CLEAN, COOK, CHILL, and SEPARATE.

For additional safety tips resources check out these helpful websites:

• Food Safety Tips for the Holidays | FoodSafety.gov
• Food Safety Tips for Healthy Holidays | FDA
• Holiday Food Safety: From Planning to Leftovers
• Buffet Table Tips for People with Diabetes | Diabetes | CDC

 

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References:

•  www.fda.gov/Food/ResourcesForYou/Consumers
• CDC (2018). Burden of Foodborne Illness: Overview. Accessed at Burden of Foodborne Illness: Overview | Estimates of Foodborne Illness | CDC
• People at Risk of Foodborne Illness | FDA
• A Short Guide to Food Thermometers
• Cook to a Safe Minimum Internal Temperature | FoodSafety.gov
• "Danger Zone" (40°F - 140°F) | Food Safety and Inspection Service