As families across the UK prepare for festive celebrations, a leading microbiologist has issued a vital warning about the heightened risk of food poisoning during the Christmas period. Primrose Freestone, a Senior Lecturer in Clinical Microbiology at the University of Leicester, highlights that large meals, raw poultry, and packed fridges all contribute to a seasonal spike in cases.
The Festive Factors Behind Food Poisoning
Public health agencies consistently report a rise in food poisoning cases over Christmas, a trend strongly linked to the widespread preparation of poultry like turkey. While the UK sees more than 2.4 million cases of food poisoning annually, specific festive statistics aren't published, the seasonal increase is well-documented.
The most common bacterial culprits are campylobacter and salmonella, both frequently found on raw poultry. Symptoms, including nausea, vomiting, fever, and diarrhoea, are usually mild but can be severe for vulnerable groups. These include very young children, older adults, pregnant people, and those with weakened immune systems.
Critical Food Safety Mistakes to Avoid
Dr Freestone pinpoints several key errors that can turn Christmas dinner dangerous. First is neglecting use-by dates on perishable items, which is especially risky when fridges are overstuffed with food bought in advance. Swollen packaging or unusual smells are clear signs of contamination, and the food should be discarded.
A major hazard is the improper handling of frozen poultry. Large birds like turkeys can take days to thaw fully in the fridge. Cooking poultry that isn't completely defrosted leads to uneven cooking, allowing bacteria to survive in the centre. Furthermore, washing raw turkey is unnecessary and dangerous, as it splashes harmful bacteria onto surfaces, hands, and other foods, causing cross-contamination.
Undercooking is another critical risk. Bacteria reside throughout the meat, not just on the surface. Always follow packaging instructions, noting that timings are for unstuffed birds. Stuffing inside the cavity can block heat, leaving the centre unsafe. Using a food thermometer to ensure the thickest part reaches at least 75°C is the only reliable way to guarantee safety, making it safer to cook stuffing separately.
Hygiene, Storage, and Dining Out Dangers
Good kitchen hygiene is non-negotiable. Wash hands thoroughly after handling raw foods and disinfect all surfaces and utensils. Crucially, do not prepare food for others if you have vomiting or diarrhoea, particularly from contagious viruses like norovirus.
Storing Christmas leftovers incorrectly is a common pitfall. Fridges overloaded at Christmas can see temperatures rise above the safe zone of 0-5°C, allowing bacteria to multiply. Leftovers must be cooled, covered, and refrigerated within two hours, as some bacteria can double every 20 minutes at room temperature. They should be eaten within two days or frozen at -18°C for up to three months.
With around 60% of UK food poisoning cases linked to food eaten outside the home, festive dining and buffets pose a significant risk. Perishable buffet items left out for over two hours are hazardous. Any leftovers taken home should be refrigerated promptly and reheated until piping hot before eating.
By following these evidence-based food safety rules, you can significantly reduce the risk of illness and ensure your holiday is both happy and healthy.
