Holiday Years ago, I celebrated New Year’s Eve wallowing in self-pity with an IV insertion (commonly called “dextrose”). I stayed inside the house the whole time listening to the firecrackers outside. I was dehydrated from having round the clock diarrhea, vomiting and fever. Another year, I was in the middle of a church service to celebrate Christmas when I felt queasy and suddenly fainted. I was rushed to the hospital due to stomach upset. Many less serious episodes happened to me and I noticed a trend. I get stomach upset during the holiday season! I remember one time when I prayed so hard before attending the first Christmas party for that year. I was so scared to be sick and miss all the fun!
As we celebrate the holidays with family and friends, some unwanted and uninvited “guests” can join the party. These “guests” are microorganisms that cause foodborne illness. Common symptoms are vomiting, diarrhea and flu-like symptoms which can be experienced within a few hours or days after eating the contaminated food.
Healthy people usually get better after a few days without medical treatment. However, food borne illness may be life threatening to the following: infants and children, pregnant women, elderly, people with weak immune system caused by cancer, HIV/AIDS or some medications.
Here are some tips to ensure food safety over the holidays:
When attending or hosting a party
• Always wash your hands before and after handling food and eating especially if you’re having finger foods during the party.
• Hot foods should be kept hot and cold foods cold. The danger zone is between five to 60 degrees Celsius. When you get food from the buffet table, it is best to scoop from the center or bottom because the food temperature will be hottest. Chilled foods like salads and some seafoods should be well surrounded by ice and again, choose from the part that is set deep in the ice.
• If you are the one preparing the food, follow the Two-Hour Rule when serving at room temperature. Avoid serving large batches at one time. It is always best to refill every two hours to prevent bacterial growth.
• Avoid serving or eating foods prepared with raw egg. It may be contaminated with Salmonella.
• Avoid meat dishes that look dried out and wilted salads. These foods have been on that buffet table for long hours and are likely to have bacteria.
What to do with leftovers
• Leftover food should be placed in shallow containers and refrigerated after two hours of staying at room temperature.
• Leftovers should be consumed within three to four days. Make sure you reheat properly. Bring leftover sauces to a boil.
• Desserts made with cream and cheeses should be consumed within two to three days.
• Take time to smell and carefully examine the food before reheating. If the smell is off and it looks spoiled, discard it.
• Remember when in doubt about the freshness of food, discard it. It is better to be safe than sorry.
Have a safe holiday everyone!
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