Unwanted Holiday Guests: Avoiding Food Poisoning
Unwanted Holiday Guests: Avoiding Food Poisoning
The holidays are full of the unexpected. Some are great. Some are not. One of the worst is food poisoning, and unfortunately, it usually shows up right when people want to relax or travel. The days following Thanksgiving and the lead-up to the remaining holidays are prime time with leftovers sitting around, dishes getting forgotten on the counter, and people starting to graze instead of paying attention to how long food has been out and traveling while trying to keep food “warm.”
Food safety is one of those topics that feels boring until it hits you. Once you have had food poisoning, it becomes a topic you never ignore again. And as much as people worry about crowds, icy roads, or shopping chaos, unsafe food practices can affect anyone and ruin a weekend or festivities, and may even have residual effects for days.
Since holiday gatherings continue well beyond Thanksgiving, these tips apply to office parties, potlucks, family meals, travel days, and any event where food sits out longer than it should.
Start Here: Safe Thawing and Safe Prep
People often get hung up on cooking temperatures, which we will get to, but food safety starts long before anything goes into the oven. If you are thawing a turkey or any large cut of meat, the refrigerator method is the safest. The guideline is one day per four pounds. The cold water method works when you are short on time. That means fully submerging the turkey in cold water, changing the water every 30 minutes, and allowing about 30 minutes per pound.
Do not thaw meat on the counter. Do not put it in the garage. Do not put it in the dryer. These are all things I have heard, and sometimes people brag about their creative defrosting methods. Stick with the refrigerator or cold water.
Okay, but it takes up the entire fridge, and I don’t have room for anything else! This is where I use the cooler, lots of ice, and keep it in the shade or in the garage. I leave the lid on and check once a day, mostly to make sure the ice is still there. If it has reached “room temperature,” that sucker is being cooked right away. However, in the past, I have bought a turkey on Thursday the week before Thanksgiving, and kept it in the cooler until the following Thursday, and it still had frozen spots. Not in a Yeti, but a Coleman. So it works.
Time to prep! Wash your hands and clean surfaces - this is a time when overkill is good. Keep raw food separate from cooked food, and do not rely on visual cues, such as color, to determine whether something is done.
Time or Temperature? Cook It Fully and Check the Actual Temperature
An instant-read thermometer is one of the best tools you can have in the kitchen. It takes the guesswork out of cooking and keeps everyone safe. Poultry needs an internal temperature of 165°F. Check the thickest part of the breast, the innermost part of the thigh, and the wing. If the turkey is stuffed, the stuffing must also reach 165°F. If the turkey is done first, you can take out the stuffing and finish it separately. My tip: don’t stuff the bird – it is just so risky.
Now there will be times suggested per pound, and to this day I have yet to have the time be accurate – even with the leeway of 15–20 minutes. I think the temperature is the only way, no matter how long it has been cooking.
Some meat may still look slightly pink even when it is safe to eat. Temperature matters more than color. While an instant-read thermometer is my go-to for this and most things, I do prefer the temperature probe and timer. This is where the thermometer goes into the oven with the bird (the instant read should not), and the connected alarm will sound when it reaches the temperature you have selected. This way you don’t have to keep checking by opening the oven over nd over again.
If you are cooking for holiday meals beyond Thanksgiving, keep the same rules. Whether it is ham, roast beef, a breakfast casserole for Christmas morning, or a giant dish of baked pasta for a December potluck, know the correct temperature and use a thermometer.
Time and Temperature: Leftovers Are Great Until They Are Not
This is where most food poisoning happens. People sit around talking, go for a walk, turn on a movie, or fall asleep after the big meal. Meanwhile, the food sits on the counter for hours.
Here are the numbers to remember:
Two Hours:
Food should be refrigerated within 2 hours of cooking. That includes turkey, stuffing, potatoes, casseroles, rolls, vegetables, and dairy- or egg-containing desserts. If food has been sitting out for more than two hours, it is safer to toss it. One way to make this easier is to put out smaller amounts and refill as needed, rather than setting out everything at once.
Three to Four Days:
Leftovers should be used within three to four days. Store them in shallow containers to cool quickly. If it is Saturday after Thanksgiving and you still have leftovers, they need to be gone by Monday night. Yes – I mean it. People will argue with me about this – I will say, well, you’re still here…but it is risky. So if you are healthy, it is your choice. But please give to children, older adults, or those who are immunocompromised.
165°F:
Reheat leftovers to at least 165°F. This is higher than the minimum temperature for first-time cooking. Reheating requires a higher temperature to kill any bacteria that may have grown while the food was cooling or while it was stored. This is true for everything from the potatoes to the stuffing to the meat. If you want to eat it cold, that is fine, but if you are going to reheat it, doing it to less than this may increase the risk of more bacteria.
The Freezer Is Your Best Friend
If you know there is no way the family will get through all the leftovers, freeze them. But freeze them on day one, not day 3 or 4. If they have been in the fridge for a few days, freezing won’t reset that countdown. Label them clearly. Freeze portions of turkey, mashed potatoes, stuffing, soups, and cooked vegetables. This saves money and avoids waste. It also gives you an easy meal option later in December when life gets busy.
Over the River and Through the Woods: Consider Food Safety When Traveling Or Hosting Multiple Events
Holiday travel often means coolers full of food, long drives, and unpredictable schedules. Pack hot foods hot and cold foods cold. Use ice packs and insulated coolers. Do not leave perishable food in the car while running errands.
For office parties, potlucks, and events where dishes sit out on tables for hours, keep an eye on time. Bring cold dishes in a cooler and, if possible, hot dishes in insulated containers. Once food has been out for two hours, it is time to pack it up or toss it.
On the Side: Bacteria Should Not Be Part of a Holiday Meal
Food poisoning is preventable most of the time. A few simple habits, paying attention to temperature, and handling leftovers properly can keep everyone well through Thanksgiving weekend and the rest of the holiday season.
Enjoy the food, enjoy the people, and give the bacteria no chance to join the party.
Real World Nutrition Refreshed: I am revitalizing and updating my blog archive and re-publishing it. Stay tuned as I review, update, refresh, and re-share these posts to provide you with even more valuable information on nutrition, health, and overall wellness—and keep things timely. A portion of this blog was initially posted on November 23, 2021, and has been updated here.
