Thanksgiving is a cherished time for family, friends, and feasting. However, amidst the joy of gathering and indulging in delicious food, it is absolutely vital to keep food safety at the forefront of your mind. Foodborne illnesses can swiftly put a damper on your celebrations, turning a day of gratitude into one of gastrointestinal distress.
As an immunologist and infectious disease specialist, I study how germs spread and the most effective ways to prevent them from doing so. In my courses, I teach students how to reduce microbial risks associated with activities like hosting a large Thanksgiving gathering, all without becoming germophobes.
Foodborne illnesses sicken 48 million Americans – that is one in six people – every single year. Holiday meals like Thanksgiving pose particular risks because these feasts often involve preparing large quantities of food, extended preparation times, buffet-style serving, and mingling guests. These conditions create a perfect storm of opportunities for harmful germs to spread.
The Hidden Dangers on Your Holiday Table
This environment invites a slew of unwelcome microbial guests such as Salmonella and Clostridium perfringens. While most people recover from infections caused by foodborne bacteria, these illnesses are responsible for approximately 3,000 American deaths annually. More commonly, these bugs can cause nausea, vomiting, stomach cramps, and diarrhoea within hours or a couple of days after consumption – symptoms that are decidedly unwelcome at any holiday celebration.
Most foodborne illnesses originate from raw or undercooked food, as well as foods left in the temperature 'danger zone' of 40 to 140 degrees Fahrenheit, where bacteria can multiply rapidly. Additional causes include large-batch cooking without proper reheating or storage, and cross-contamination of foods during preparation.
Not every dish carries the same level of risk. Turkey can harbour Salmonella, Campylobacter, and Clostridium perfringens. Undercooked turkey remains a leading cause of Thanksgiving-related illness. The raw drippings from the bird can also easily spread bacteria onto hands, kitchen utensils, and countertops. And one must not forget the stuffing cooked inside the bird. Even if the turkey itself reaches a safe internal temperature, the stuffing often does not, making it a higher-risk dish.
Leftovers present their own hazards if they are stored for too long, reheated improperly, or cooled too slowly. If large pieces of roasted turkey are not divided and cooled quickly, any Clostridium perfringens present might have time to produce toxins. This increases the risk of illness from eating the leftovers – even if they are reheated, as these specific toxins are not destroyed by heat.
Indeed, each November and December, outbreaks involving this bacterium spike, frequently due to encounters with leftover turkey and roast beef.
Debunking Common Thanksgiving Myths
Many people operate under the assumption that washing anything makes it cleaner and safer. This is not necessarily true, especially when it comes to your Thanksgiving turkey.
A surprising number of cooks believe that washing their turkey will remove bacteria. However, it is virtually impossible to wash bacteria off a raw bird, and the attempt significantly increases the risk of cross-contamination and foodborne illness.
Since 2005, federal food safety agencies have explicitly advised against washing turkey or chicken. Despite this long-standing guidance, a 2020 survey found that a staggering 78% of people reported rinsing their turkey before cooking, often because they are following older recipes or longstanding family habits.
When you rinse raw poultry, water can splash harmful bacteria around your kitchen, contaminating countertops, utensils, and any nearby foods. If you do choose to wash your turkey, it is critical to immediately and thoroughly clean and disinfect the entire sink and the surrounding area. A 2019 USDA study found that 60% of people who washed their poultry had bacteria in their sink afterward – and 14% still had bacteria in the sink even after they had cleaned it.
Essential Food Prep Tips for a Healthy Holiday
Wash your hands regularly. Before you begin cooking and after touching any raw meat, poultry, or eggs, wash your hands thoroughly with soap and water for at least 20 seconds. Improper handwashing by those handling food is a major source of contamination with Staphylococcus aureus, the toxins of which are difficult to break down, even through cooking or reheating.
Thaw your turkey safely. The safest method is to thaw it in the refrigerator, allowing approximately 24 hours for every 4-5 pounds. A faster method involves submerging the turkey in cold water and changing the water every 30 minutes, but this is less safe as it requires constant attention to ensure the water temperature stays below 40°F to prevent rapid bacteria growth.
Stuff your turkey immediately before cooking. Stuffing the turkey the night before is a risky practice because it allows bacteria in the stuffing to multiply overnight. The toxins produced do not break down during cooking, and the interior of the stuffing may not get hot enough to kill the bacteria. The USDA specifically warns against pre-stuffing. It is best to cook stuffing separately. If you prefer it inside the bird, stuff it immediately before roasting and ensure it reaches 165°F.
Cook food to the right temperature. A food thermometer is your best friend in the kitchen. Use it to ensure both the turkey and any internal stuffing reach 165°F. Also check casseroles and other hot dishes. Do not rely on the internal pop-up thermometers that come with some turkeys, as they can be inaccurate, imprecise, and may malfunction.
Avoid cross-contamination. Use separate cutting boards for raw meat, vegetables, and bread. Change utensils and plates after they have been used for raw meat before using them for cooked foods.
Keep food at safe temperatures. Serve hot foods immediately, ensuring they stay above 140°F. Keep cold dishes below 40°F to keep everything out of the microbial danger zone.
Be cautious with buffet-style serving. Limit the time food sits on the table to two hours or less. Any longer, and bacteria present can double every 20 minutes. Provide dedicated serving utensils and avoid letting guests use utensils they have already eaten from.
Be mindful of expiration dates. Check the dates on all food items to ensure you are not serving anything that is expired or, worse, left over from last year's Thanksgiving.
Educate your guests on food safety. Gently remind guests to wash their hands before helping to prepare or serve food, and politely discourage double-dipping or tasting directly from communal dishes.
Thanksgiving should be a time of gratitude, not gastrointestinal distress. By following these straightforward food safety tips, you can play a crucial role in ensuring a safe, healthy, and thoroughly enjoyable holiday for everyone at your table.
About the author: Lisa Cuchara is Professor of Biomedical Sciences at Quinnipiac University. This article is republished from The Conversation under a Creative Commons license.
