Holiday Food Safety—Spread Cheer, Not Foodborne Illness

featuring Hilary Metcalf, MD | UP Health System – Bell | Family Medicine

Making memories around the table is one of many cherished holiday traditions. But nothing can sour the memory of holiday gatherings with loved ones quite like a bout of food poisoning.

If illness does strike during the holidays, UP Health System is here to help. Here are some important tips on food safety to prevent the spread of sickness in your circle.

When attending large gatherings where food is served, it might be difficult to keep food at the correct temperature with limited resources or access to power and refrigeration sources. However, food mustn’t be left out at room temperature for too long. Know what will be available to you and plan accordingly to help keep all guests safe and healthy. Keep hot foods in the oven, crock pot or other warming appliance until it’s ready to be served, and don’t leave it out for more than two hours. The same goes for cold foods, which should remain refrigerated or on ice until served. According to the Centers for Disease Control (CDC), illness-causing bacteria can rapidly multiply if left at room temperature or in the “danger zone” of between 40-140° F.

For hot dishes, it’s important to ensure it’s cooked correctly and to the appropriate internal temperature, which must be high enough to kill germs that can make you sick. Use a food thermometer to ensure safety instead of relying on visual checks of color or texture, which can be misleading. Visit foodsafety.gov for a great resource chart that includes the proper internal temperature for a variety of common foods.

Washing your hands and preparation surfaces often with hot, soapy water for 20 seconds is one of the most important measures you can take to prevent foodborne illness, said UPHS– Bell Family Medicine Physician Hilary Metcalf, MD.

 “The germs that cause food poisoning can be easily spread by contaminated hands or equipment,” she said. “Washing your hands is a simple but highly effective way to protect yourself and those around you.”

On the same note, keeping foods separate can reduce the risk of cross-contamination. Use a designated cutting board and knife for raw meats, poultry, and seafood and wash/disinfect anything they come into contact with afterward.

Symptoms of food poisoning can include nausea, vomiting, diarrhea, abdominal pain or cramping, mild fever, and headaches. The onset of illness is sudden—within a few hours of ingesting the contaminated food—and while the duration can vary, symptoms typically last a day or two.

“How each individual is affected is highly variable, depending on what bacteria, virus or parasite you were exposed to, how much of it, and how strong your immune system is at fighting against it,” said Dr. Metcalf. “Most cases can be safely managed at home with rest and adequate hydration.”

Recover at home by taking small sips of water or chewing on ice chips as you’re able to stay hydrated or utilize products formulated to replace electrolytes. When reintroducing solid foods, begin with small amounts of bland foods like crackers, toast and bananas.

It’s important to contact your provider or seek care if symptoms become severe. It’s time to seek medical care if you’re experiencing bloody or severe diarrhea, high fever, dehydration, or confusion.

“It’s important to follow food safety guidelines with caution, especially when serving large groups that could include vulnerable populations, like children, elderly people and pregnant women, who are more likely to experience serious complications from exposure to foodborne illness,” said Dr. Metcalf.

Some other general food safety guidance from the CDC include:

• Thaw frozen food safely in the refrigerator, in cold water or the microwave. Never thaw on the counter because bacteria multiply quickly in the parts that reach room temperature first.
• Rinse produce under cold running water before preparing.
• If storing and/or transporting food, use air-tight containers to keep out germs.
• Package leftovers into clean containers and refrigerate as soon as possible.
• Be aware of expiration dates and know the signs of food spoilage—changes in color, texture, smell or taste—and discard food if any signs are present.
• Keep your refrigerator at 40° F or below and the freezer at 0° F

While it’s not always possible to prevent foodborne illness, you can greatly reduce your risk by following these food safety guidelines when preparing and serving food for your holiday gatherings.

UP Health System is here to help. Visit our provider directory to get connected to the right care. If you’re experiencing severe complications from a foodborne illness, visit your nearest hospital’s Emergency Department.