Food safety during the holiday season: 5 tips to prevent poisoning and infections

During the December holidays, tables are filled with traditional dishes such as turkey, ham, and punch. However, between gatherings, reheated meals, and long preparation days, the risks associated with food safety also increase, especially when food spends too much time out of refrigeration or is handled incorrectly. In fact, the Dominican Republic registers each year around 23 thousand cases of foodborne illnesses, according to an article published in the National Library of Medicine. These numbers can increase during the Christmas season, when large quantities of food are prepared and the dishes remain on the table for hours. In this context, it is common to combine raw ingredients with already cooked foods or for several people to participate in the preparation, which increases the risk of contamination. Therefore, knowing how to avoid food poisoning during the holidays is essential to enjoy them without risks.

Abeer Bader, a nutritionist at Mass General Brigham, shares five essential recommendations for celebrating safely and avoiding foodborne illnesses.

1. Clean surfaces and hands before cooking

A clean kitchen doesn’t always mean a bacteria-free kitchen. Bader recommends starting any preparation with a thorough cleaning: • Wash surfaces with hot water and soap.
• Disinfect with products suitable for food contact. • Wash hands before starting and every time raw food is handled.

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“After cleaning, it is very important to disinfect. This eliminates bacteria that may remain on the surface,” says the specialist. This basic habit is the first defense for the prevention of food poisoning from spoiled food.

2. Safely thaw meats and frozen products

During December, it is common to prepare turkeys, legs, cold meats, and other products that require prior thawing. Doing it incorrectly favors the proliferation of bacteria that can cause food poisoning.
Bader explains three safe methods:

1. In the refrigerator (ideal): always on the bottom shelf to avoid dripping on other foods.
2. In cold water: changing the water every 30 minutes.
3. In the microwave: only if it will be cooked immediately.

“Many people put meat on the top shelf of the refrigerator, and if it drips, it can contaminate everything else,” warns Bader.

3. Avoid cross-contamination during preparation

Cross-contamination occurs when raw foods come into contact with ready-to-eat foods, a frequent cause of foodborne illnesses during the holidays. To reinforce food safety, the specialist recommends: • Use different cutting boards for meat and vegetables. • Wash hands and utensils after touching raw food. • Do not reuse plates where uncooked meat was. • Provide serving utensils for meetings or gatherings.

“At parties, many people touch the food directly. Sometimes it’s enough for someone not to have washed their hands properly to contaminate a dish,” says Bader.

4. Cook food completely: the thermometer is your best ally
   Tasting cookie dough, consuming undercooked meats, or insufficiently heating seasonal dishes increases the risk of food poisoning caused by bacteria such as Salmonella or E. coli.
   Bader recommends using a kitchen thermometer to check internal temperatures:

• Beef, pork, veal, or lamb: 145 °F / 62.7 °C • Fish: 145 °F / 62.7 °C • Ground meats: 160 °F / 71 °C • Chicken or turkey (including ground): 165 °F / 74 °C • Leftovers and stews: 165 °F / 74 °C “Using a thermometer isn’t just for chefs; it’s the safest way to know that a food is ready to eat,” says the nutritionist.

5. Refrigerate on time and preserve food correctly

The classic December “reheated” food can also become a risk if food is stored for too long or left at room temperature for hours.
Bader underlines two key rules: • Nothing should remain outside the refrigerator for more than two hours. • Leftovers should be consumed within a maximum of 3 to 4 days. “Sometimes we rely on food that has been in the refrigerator for days. But, ideally, what will not be consumed soon should be frozen,” he warns. Also, for those who bake, homemade cookie dough can last refrigerated for three to five days, or frozen for up to two months.

Celebrating safely is also an act of care

The holiday season is a time to share, give thanks, and spend time with family. Applying these tips on how to prevent food poisoning and reinforcing basic kitchen hygiene rules will help avoid illnesses that can ruin the celebrations. As Bader summarizes: “Food safety isn’t complicated; it just requires consistency. A few habits can protect your whole family during the holidays.” Ensuring safe meals is also a way of showing affection and care for those we love most.