Food Safety For the Holidays

Nothing gets you into the holiday spirit like a feast with family and friends. But recent recalls of ground beef (due to E. coli concerns) remind us that food safety basics should never be neglected. Although consumers can't stop these outbreaks from occurring, proper food handling at home will help keep you from exposing guests to dangerous foodborne pathogens such as E. coli, salmonella, campylobacter, staphylococcus and listeria. These organisms pose health risks ranging from a bad bellyache to a very serious—and sometimes life-threatening—illness. Here are a few tips and resources to help make your holiday meals safe and healthy.

Cleaning

To prevent the spread of bacteria and foodborne illnesses like E. coli and salmonella poisoning, always wash hands in hot soapy water before preparing food and after using the bathroom, changing diapers, blowing your nose, sneezing, coughing and handling pets. Always wash hands before and after handling raw meat. Also wash cutting boards, knives, utensils and countertops in hot soapy water after every use, taking extra care to keep meats, eggs and vegetables separated while you work to avoid cross-contamination. Ideally, use separate cutting boards for raw meats and replace any boards once they develop deep grooves, scratches or cuts where bacteria can hide. Sponges and towels are also breeding grounds for harmful pathogens and should always be freshly washed with soap and hot water.

Cooking

Turkey

Before choosing a Thanksgiving turkey, keep in mind that pathogens run rampant in factory farms and slaughterhouses, and animals raised in these conditions are more likely to be exposed to foodborne bacteria. For a safer option, look for local, pasture-raised poultry and labels like UDSA Certified Organic, Free Farmed or Certified Humane. Whenever you purchase a fresh turkey, do so no more than two days in advance of cooking it.