Food is always the center of holiday celebrations and it should be given proper attention to avert foodborne illness. (Photo : Getty Images/Ilya S. Savenok)
Holiday celebrations are not complete without food. In fact, it is one of the highlights of the occasion that it is always planned carefully. However, extra care must be exerted when preparing them because improper handling make them risky for food poisoning.
Food poisoning can happen once a person ate food that have been contaminated with bacteria, parasites, and some sorts of food-borne viruses like E.coli, salmonella, noro-virus and listeria monocytogenes. These harmful organisms are mostly found in these food items:
1.Raw milk and milk products
2.Raw or undercooked meat, poultry and fish
3.Raw fruits and vegetables
4.Raw or sightly cooked eggs
These foods make up most of the holiday meals so to reduce the risk of falling ill, simply follow basic food safety tips for preparing, cooking and storing them during the holiday season.
Cleaning
The first rule is to keep everything clean. Before handling any food, wash hands with soap and warm water for 20 seconds at the least.
Rinsing
Never rinse raw meat before cooking. "Washing these foods makes it more likely for bacteria to spread to areas around the sink and countertops," consumer educator at FDA Marjorie Davidson advised via FDA web page.
Wash and separate
Wash raw fruits and vegetables. It is best to use running water that is safe to drink. Do not mix raw and cooked foods to prevent cross-contamination.
Cooking
Cook each type of food according to their proper internal cooking temperature to wipe out harmful bacteria. Based on USDA recommendations, Tasty Farmer suggested these temperatures:
Whole poultry -82°C (180°F)
Food stuffing, egg dishes and casseroles - 74°C (165°F)
Pork chops and ribs - 71°C (160°F)
Steaks and roasts - 63°C (145°F)
Chill
Bacteria can grow at a fast rate when food is left sitting in the ‘danger zone' which is between 4°C (40°F) and 60°C (140°F), thereby keep cold foods cold.
Leftovers
If perishable foods have been allowed to sit for over two hours, it is best to throw them away. Promptly refrigerate leftovers and place them in shallow containers without cover. Make sure to consume refrigerated leftovers within two to three days.
Food is served to heighten the holiday cheer, but the fun can turn to disaster if family members get sick due to food related illness. Keep everyone safe by keeping these food safety rules in mind.
Watch the video below to serve food safely this holiday
