Festive meals, gatherings with family, and tasty food are all trademarks of the Christmas season. But regrettably, food illness can also occur during this time, spoiling an otherwise happy occasion. A lot of food is prepared ahead of time, served buffet-style, or kept out for long periods of time during holiday dinners, all of which might raise the risk of foodborne infections. The danger of food poisoning during the holidays can be significantly decreased, though, with a little preparation and a few simple safety measures. Here are some essential pointers for making your holiday festivities both safe and enjoyable for all.
Keep it clean
Cleaning is the first step in ensuring the safety of food. Wash your hands thoroughly before chopping, and then rinse all fruits and vegetables under running water to get rid of any dirt or bacteria that might be stuck to the surface.
This includes skin-containing foods like avocados and cantaloupes that you won’t be eating. There may be tiny microorganisms all over the skin. “When you slice it with your knife, guess what goes into the interior of your melon on the blade of your knife? Bacteria,” says Health Canada microbiologist Dr. Sandeep Tamber. “That is why we recommend washing your produce.”
Separate for safety
It’s crucial to keep raw foods apart, especially produce from meats like pork or chicken. As a matter of fact, a lot of folks keep their meat and vegetable cutting boards apart. Clean any utensils or dishes that have come into touch with raw meat before using them again.
Cook properly
A digital food thermometer is a good tool to use to make sure the interior temperature of your food is safe. Making sure not to touch any bones, insert the thermometer into the thickest portion of the flesh, such the turkey breast. To ensure that the reading is accurate, test in a minimum of two separate regions.
Storage smarts
As soon as possible, store perishable foods in the refrigerator or freezer. Additionally, leftovers must to be put away as soon as a meal is finished. Because germs can thrive in the “danger zone,” which is between 4°C (40°F) and 60°C (140°F), you want to make sure that food temperatures don’t fall into this range. Throw aside everything that has been out for more than two hours.
Instead of worrying about foodborne illnesses, the holidays should be a time to unwind and enjoy good company. You can lower the danger of food poisoning and make sure your celebrations are both tasty and safe by adhering to these easy-to-follow yet powerful guidelines. For a joyful and healthful Christmas season, bear in mind to follow correct food safety procedures, keep hot foods hot and cold foods cold, and properly store leftovers.
Learn more at: https://newscanada.com/en/How-to-avoid-food-poisoning-over-the-holidays-139921
Reference: https://newscanada.com/
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