Whether you’re hosting a Thanksgiving dinner or bringing a dish to another gathering, it can be easy to get distracted and overlook food safety.
But a few common mistakes could end up spending the holidays in the hospital.
Approximately 48 million Americans – one in six – suffer from foodborne illness each year.
This includes nasty bacterial, parasitic and viral infections such as salmonella, toxoplasma, listeria and norovirus – as well as E. coli.
About 128,000 people end up in the hospital because of these bugs According to the Centers for Disease Control and Prevention (CDC), 3,000 die.
Experts and federal health agencies have stated that washing meat before cooking it, overcrowding the refrigerator and storing meat in shallow dishes can lead to food poisoning.
Thanksgiving and Christmas are two of the most common times of year for food poisoning cases, with many warnings issued by the CDC in November over the past two decades.
And experts say Americans engage in a lot of risky behavior without even realizing it.
One common practice — meat washing — is one that surveys show is practiced by about 62 percent of Americans, meaning nearly 30 million Thanksgiving dinners could be at risk.
Here we reveal five crucial tips to avoid food poisoning during the holidays – some of which you’ve probably never thought of.
1. Wait until the last minute to prepare the filling
The dry and wet ingredients for the filling can be prepared in advance, but do not mix them until it is time to cook them to avoid contamination
Filling is a mixture of dried bread, herbs and often mixed vegetables and meat. It can be served as a side dish or stuffed into the turkey cavity.
Although convenient, the United States Department of Agriculture (USDA) suggests not preparing it ahead of time because it is an “excellent medium for bacterial growth.” This is because it is humid and warm, which increases the chance of bacteria formation.
Specifically, the body recommends not mixing dry and wet ingredients together until it’s time to cook them, to avoid contamination.
The USDA also warns against stuffing your turkey the night before because, if the bird is cold from the refrigerator, it will take longer for the cavity to reach a safe temperature of 165 degrees Fahrenheit.
Below that temperature, the filling can grow salmonella or E. coli bacteria.
Also remember that a stuffed turkey takes 50 percent longer to cook than an unstuffed one.
2. Do not let the turkey thaw on the counter
Raw meat should be thawed in the refrigerator or immersed in cold water
Leaving food out of the refrigerator for more than two hours can lead to a risky temperature drop, Dr. Darin Detwiler, a food safety expert at Northeastern University in Boston and former food safety advisor to the FDA and USDA, previously told DailyMail.com.
When the temperature of cooked food rises above 40 degrees Celsius, it enters the ‘danger zone’, meaning it risks harboring insects such as salmonella and Staphylococcus aureus.
These infections can lead to nausea, vomiting, diarrhea, dehydration and low blood pressure.
To reduce this risk, Dr. Detwiler suggested defrosting food in the refrigerator instead of on the counter.
If you thaw it in the refrigerator, the USDA suggests allowing about 24 hours for every four to five pounds of turkey. Once thawed, it can stay in the refrigerator for one to two days.
Additionally, you can thaw it in cold water, for 30 minutes per pound, and submerge the turkey in its original packaging to prevent cross-contamination.
Change the water every 30 minutes until the turkey is thawed, then cook immediately.
3. Place raw meat in a large container – and on the bottom shelf of the refrigerator
If you thaw meat on paper towels or a plate, juices may spill onto other foods
If you thaw meat in the refrigerator, do not place it on a plate or shallow dish. This allows juices from the raw meat to leak and come into contact with other foods, leading to salmonella contamination.
The U.S. Department of Health and Human Services recommends storing raw meat in a sealed container or large bowl with wide and tall sides to catch the juices.
The agency also suggests placing these containers on the bottom shelf with no food underneath so that if juices leak, they don’t end up on food.
If sap is leaking, disinfect the area. The CDC recommends wiping the surface with warm, soapy water and then using another cloth with clean water to remove the soap.
4. Don’t put all your leftovers in the refrigerator
Too much food in the refrigerator can block the vents, making it difficult for air to circulate
Chances are you’ll have a lot of leftovers, but try not to keep too much food in the refrigerator.
If the shelves are too full, the vents can become blocked, making it difficult for air to circulate. This can cause the refrigerator temperature to rise above 40 degrees.
The higher the temperature, the greater the chance of moisture, which can cause bacteria such as salmonella and E. coli to form.
Overcrowding can also shorten the shelf life of other products, such as fruits, vegetables and dairy products, because higher temperatures lead to a greater chance of spoilage.
Before the big feast, consider emptying as much of the refrigerator as possible to make room or put some food in the freezer.
5. Do not wash meat before cooking it
Washing meat before cooking can spread bacteria to surrounding surfaces
It’s a line that has been repeated many times, but experts say it’s always worth reminding the American public.
A recent survey of a thousand American adults by CouponBirds found that 62 percent of them admitted to washing their meat before cooking it.
But this risks contaminated water splashing off the meat and infecting other surfaces, according to the United States Department of Agriculture (USDA).
Toby Amidor, a dietitian and food safety expert in New York City, previously told DailyMail.com, “While people think rinsing meat can help remove some of the bacteria on the meat, it actually increases the risk of contaminating your sink.” and sink, because everything is splashing around.’
Data shows that approximately 28.7 million Americans are at risk of foodborne illness related to meat washing as 46 million turkeys will be consumed this year.