You Can’t Have a Holiday Party Without Some Down-Home Food...Poisoning

Though most food poisoning does not occur during the holidays, special attention must be given to certain foods and food practices to prevent outbreaks. It’s the same message told again and again by health agencies, but still every year cases of food poisoning are reported.

Holiday parties, or any home-based parties, are the most dangerous because people tend to be rushing to get the food ready and set out for their guest, or they are trying to do several things at once. Whatever the reason, hosts/hostesses take "short-cuts" or do not take the necessary care required to prevent bacterial outbreaks.

To make matters worse, most parties serve alcohol. Do you think your host/hostess cares or remembers when the shrimp was put out on the serving table after he/she has knocked back a few? What about you after a few drinks? Do you care or remember? Of course not! Take heed, or you may be spending the next three to five days in the bathroom for reasons other than a bad hangover.

Here are some tips to prevent your holiday parties from ending up in the toilet:

Keep buffet portions small. Prepare a number of small platters and dishes ahead of time. Store cold back-up dishes in the refrigerator at temperatures of about 40 degrees Fahrenheit, and hot dishes in the oven at about 200 – 250 degrees Fahrenheit.

Be sure to keep your food fresh. Don’t ever add new food to a serving dish that already contains food because many people’s hands may have touched the food, which has been sitting at room temperature for awhile.

Remember to follow the 2-hour rule. Any perishable foods that have been sitting out for more than 2 hours, unless kept hot or cold should be discarded. If the area where the food is kept is at temperatures above 90 degrees Fahrenheit, reduce the time to 1 hour.

Beware of eggs. Buffets sometimes contain uncooked or lightly-cooked eggs. But Grade A eggs with clean uncracked shells can be contaminated with Salmonella Enteritidis bacteria. Dressings, such as Caesar dressing, may contain uncooked eggs. Also, avoid foods, such as soufflés and foods that contain dairy products because bacteria multiplies quickly in moist environments.

If you are a host/hostess, remember the 4C’s when preparing foods: clean, cook, chill, and combat cross-contamination. If you are a guest, be aware of the goings-on at the buffet. If you arrive at a party and the food is already out, you may want to wait until the food is replaced (if it ever is), unless it is in a warming dish or kept chilled. If lunch meats are set out, my advice is to pass it by. Bacteria love warm lunch meats. Also, if you see your host/hostess handling food, yet he/she never really gives his/her hands a good washing (warm water and soap), you may want to reconsider eating anything at all!

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Discussion:

What precautions do you take to prevent food poisoning? Express your thoughts below in the "What do you think?" section.

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Recommended Readings:

Editorial Review Excerpt: "How to Prevent Food Poisoning" gives you the facts, figures, and information you need to safeguard your family's health. From the many different causes and complications of food poisoning to workable guidelines that are practical and easy to follow, this unique guide gives you everything you need to select, prepare, and store food without risk or worry.

FDA Center for Food Safety and Applied Nutrition
Keeping Holiday Food & Drink Safe