Chew on These Holiday Safety Tips Before Chowing Down | Cedars-Sinai Newsroom

This holiday season, millions of people will be celebrating with family and friends, perhaps for the first time in two years. While good cheer may fill the air, danger could be lurking just beyond the door to the kitchen or dining room.

Digestive disease experts note that the time between Thanksgiving and New Year’s Day is one of the riskiest for getting food poisoning, which can lead to chronic illness in some people.

“The common bacteria - and it's usually bacteria - that cause food poisoning are E. coli, Campylobacter,Shigella and Salmonella. You've probably heard their names, but they are not the guests you want at your party,” said gastroenterologist Mark Pimentel, MD, executive director of the Medically Associated Science and Technology (MAST) Program at Cedars-Sinai.

Each year 48 million people in the United States get sick from foodborne illness according to estimates by the Centers for Disease Control and Prevention. Researchers have identified more than 250 diseases that come from contaminated food.

There’s plenty to eat almost everywhere you go during the holidays. Cooked meats, bright green salads, cookie dough and delicious desserts made with raw eggs. But how well we cook that turkey or ham, and whether we wash the greens thoroughly or buy pasteurized eggs, can make the meal delightful or a disaster.

A meat thermometer and soap and water are essential tools for a successful holiday meal.

“Campylobacter grows on meat and it can easily get in your body and cause infection. But that won’t be a problem if the food is cooked completely; for poultry,165°is key. Bacteria can grow rapidly in the danger zone between 40° and 140°,” said Pimentel.

Once the food is cooked, it is still important to be vigilant.

“After everyone has enjoyed the holiday meal, don’t leave prepared foods out longer than two hours; put them in the refrigerator. But keep in mind that if you reheat and cool them over and over, that can create an environment ripe for the growth of bacteria,” warned Pimentel. And when it comes to leftovers? They’re safe to eat for three to four days, according to the CDC.

Vegans and vegetarians are not immune from the risk of contracting a foodborne illness. According to the U.S. Food & Drug Administration, there have been outbreaks of E. coli and Salmonella this year involving onions, spinach, some packaged salad greens and seafood.

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