During the fall and winter holidays, I often provide information on keeping food safe to prevent foodborne illness.  However, food safety is a good practice all year. Festive parties, gatherings, family dinners, and celebrations are popular in November and December, which can bring holiday cheer, especially with delicious food around the table.  However, the fun can end soon any time of the year if the foods you eat make you and others sick.

A foodborne illness is an infection or uncomfortable irritation of the gastrointestinal tract caused by food or beverages that contain harmful bacteria, parasites, or chemicals.  Common symptoms of foodborne illness include vomiting, diarrhea, and flu-like symptoms such as abdominal pain, fever, and chills.  Symptoms can start within hours of eating contaminated food or drink, or even hours or days later. 

When dishes are left unattended for more time than recommended, harmful bacteria can begin to grow.  Practicing four basic food safety rules can help prevent foodborne illness and keep you, your family, or your guests feeling festive. 

Following these safety rules can help make your mealtimes delicious and memorable.  If transporting a dish, keep it cold in a travel cooler or transport warm dishes in an insulated container.  Keep foods out of the temperature danger zone.  That will keep your family in the temperature safety zone!

Attitude is everything – pick a good one! 

Contributed by Johanna Hicks, B.S., M.Ed. 

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