Christmas and New Year's celebrations are accompanied by full tables, abundant meals, and long meetingsoften in a context of high temperatures. This combination, so common in Spain and much of Europe, creates the perfect scenario for the appearance of food poisoning if extreme care is not taken with food, as the European campaign for safe food.
El Heat and humidity promote the growth of bacteria such as Salmonella or Escherichia coli in meats, eggs, sauces, and cold dishes that sit on the table for hours. At the same time, preparing large quantities of food, having several people in the kitchen, and carrying trays between houses leads to a relaxation of basic food safety measures. hygiene, preservation and cookingincreasing the risk of food poisoning just when you most want to enjoy yourself without any worries.
Why do food poisonings increase at Christmas?
During the holidays, the tables are filled with Typical dishes such as salads, roast meats, seafood, cream-based desserts, and egg-based saucesMany of these foods are particularly sensitive from a health perspective, especially when They are prepared in advance and left at room temperature. longer than recommended.
Health authorities remind us that rising temperatures accelerate the spread of pathogenic bacteria and toxins which can cause diarrhea, vomiting, fever, and abdominal pain. There aren't always visible signs that food is spoiled: The appearance and smell may be normal even if the food is no longer safe.
Public health organizations point out that populations at higher risk Young children, the elderly, pregnant women, and those with weakened immune systems are at higher risk. In these groups, poisoning that would be mild for others can lead to serious complications. serious conditions or hospital admissions.
In addition, many homes are preparing complex dishes with several ingredients (Vitello tonnato, roulades, salads with mayonnaise, desserts with egg or cream) that are taken out and put back in the refrigerator several times to serve "a little more." Each time the food's temperature rises, the bacteria have a new opportunity to multiply.
Another critical point is the outdoor gatherings, barbecues and cold buffetswhere trays remain on the table for hours, exposed to heat. If this is compounded by insufficient refrigeration or inadequate transport of the dishes from home to the venue, the risk skyrockets.
Cold chain: the most frequent mistake at family gatherings
Food safety experts agree that failure to respect the cold chain This is one of the most common mistakes during the holidays. Meat, fish, dairy products, eggs, cold cuts, and prepared dishes must be kept below [temperature missing]. 5 ° CAnd yet it is common to see trays that spend a good part of the day outside the refrigerator "waiting for guests".
The recommendations are clear: Do not leave perishable foods at room temperature for more than two hoursIf the celebration runs long or it's very hot, that time should be even shorter. When transporting food to another house or a picnic area, it's appropriate to use... coolers or portable ice chests to minimize the temperature increase.
At this time of year, so much food accumulates in refrigerators that sometimes, uniform cooling is not achievedFilling the refrigerator to the brim can hinder the circulation of cold air and cause some products to not stay as fresh as they should.
Health authorities insist on organizing the refrigerator sensibly: placing the raw foods (meats, fish, unwashed vegetables) at the bottom, well packaged to prevent leaks, and reserve the top shelves for dishes already cooked and ready to eatThis reduces the possibility of juices from raw foods contaminating the rest.
As for the leftovers from festive mealsIt's best to store them as soon as possible in shallow, airtight containers that allow the cold to reach the center quickly. Ideally, they should be consumed within [a certain timeframe]. 2 to 3 days and reheat them thoroughly until piping hot in the center before serving them again.
Safe defrosting: how to do it right to avoid risks
A significant part of Christmas menus is prepared with Frozen products: turkeys, lamb, fish, seafood and dessertsThe problem arises when they defrost quickly and haphazardly, for example, by leaving them on the kitchen counter for hours.
Public health services recommend three safe thawing methods: inside the refrigerator, in cold water, or using the microwaveThe safest option is always the refrigerator, although it requires planning, because it keeps food in a temperature-controlled zone where bacteria multiply much more slowly.
If used cold waterThe product should be kept well wrapped and the water changed every half hour to prevent it from getting hot. Never resort to... Hot water to accelerate the process, since the outer layers of the food reach temperatures at which microorganisms develop rapidly.
El microwave oven It can be used to defrost small pieces or already cooked food, provided that cook immediately Leaving a partially thawed product on the counter "to finish later" is an open door to food poisoning.
During defrosting, it is advisable to place meats and fish in a container with a rack or deep plate so that the juices don't come into contact with other foods. And, once thawed, the wisest thing to do is Do not refreeze them rawbut cook them and, if necessary, freeze the finished product.
Kitchen hygiene and cross-contamination
Another major risk factor at parties is the cross contaminationThat is, when bacteria present in raw foods pass to other foods that are already cooked or ready to eat through hands, utensils or surfaces.
Health authorities and regional health departments emphasize the importance of Wash your hands thoroughly before cookingWash your hands several times during preparation and always after handling raw food, using the bathroom, or touching garbage, cell phones, or pets. A simple distraction can be enough for a pathogen to end up on a cold plate that will never be heated again.
It is also recommended to use Cutting boards and different knives for meat, fish and vegetablesOr at least wash them thoroughly with hot, soapy water between uses. Reusing plates or trays that have held raw meat to then place cooked food on them is a very common mistake that multiplies the risk.
In family buffets, where everyone serves themselves what they want, it's preferable to put specific service covers Use a separate dish in each serving to prevent everyone from touching the food directly with their hands. These small gestures greatly reduce the possibility of a single diner with poor hygiene contaminating an entire meal.
The clean of countertops, cloths, cutting boards and scouring pads It also plays a key role. A seemingly tidy kitchen isn't always free of bacteria: it's advisable to disinfect surfaces with food-grade products and replace cloths frequently, as they can accumulate a high microbial load.
Thorough cooking of meats, eggs and fish
Poisonings from consuming undercooked meat, undercooked poultry, or raw eggs They remain a constant every Christmas. Although some people like their meat "rare," experts remind us that poultry, minced meats and egg products They must always be cooked thoroughly.
To be sure, a good tool is the kitchen thermometerWhile still uncommon in homes, this method is very useful for determining if the inside of the meat has reached a safe temperature. Dishes like stuffed turkey or large roasts can be cooked on the outside but have raw areas inside.
With the fish and shellfishHealth authorities recommend cooking the pieces thoroughly or, if they are to be consumed raw or in preparations such as marinated anchovies, Freeze them beforehand at -20°C for at least 48 hours to avoid the risk of anisakis. This advice is especially important in a country with such a strong fishing tradition as Spain.
The foods that are eaten cold But if they have been previously cooked (croquettes, meatballs, stews, roasts) they must be reheated evenly until they are piping hot in the center, exceeding the 65 ° CHeating them "a little above" without reaching that temperature may not be enough to destroy germs that have proliferated during cold storage.
In the case of egg dishes (homemade mayonnaises, creams, sauces, desserts), the general recommendation is to opt for versions pasteurized or commercial products, and take extra precautions if there are at-risk individuals in the home. Raw eggs always carry a small but significant risk of Salmonella contamination.
Eggs, salads and desserts: the most delicate items at the holidays
The Ministry of Health and other agencies insist that the egg dishes and cold salads These are among the foods that cause the most cases of food poisoning during Christmas celebrations. Sauces, cream-filled tarts, tiramisu, and homemade mayonnaise are especially problematic if they are left out of the refrigerator for hours.
Among the recommendations, the most important is not to buy. eggs with dirty, broken or cracked shellsAlways keep them in the refrigerator and avoid direct contact with other foods. Furthermore, experts advise against washing them right before use, as this can facilitate the entry of germs through the pores of the shell.
It is also convenient Do not crack the egg on the edge of the container where it is to be beaten, nor separating whites and yolks using the shell itself, very common practices that favor the transfer of microorganisms from the outside to the inside.
The salads and potato saladsDishes, especially those containing mayonnaise, seafood, chicken, or boiled potatoes, should be kept refrigerated until almost serving time and returned to the refrigerator after the meal. Leaving a whole platter on the table "for snacking later" all afternoon is one of the riskiest habits.
With the desserts with cream, custard or eggThe same logic applies: constant refrigeration is necessary, preparation time should be minimal, and they should be consumed quickly once removed from the refrigerator. When preparing them at home, it's essential to ensure that all raw materials are in good condition, correctly labeled, and within their expiration date.
Water, ice and drinks: a hidden source of risk
During the height of the festivities, people often pay more attention to the food than to what they drink, but the Water and ice can also become pathways for infection if they are not managed carefully.
Authorities recommend always using drinking water for drinking, washing food, making ice, and cleaning utensils. If there are any doubts about its quality, it is preferable to use... boil it for a few minutes or use authorized disinfectantsThe ice must also be made with safe water.
A very common mistake is to use the The same ice to chill cans and bottles and then add to drinksThese ice cubes have been in contact with containers that have been on floors, in boxes or trucks and that, generally, have not been washed before being put in the cooler.
Food safety agencies insist that the Ice is considered a foodThey recommend separating ice intended for consumption from ice used only for cooling. Ideally, you should use ice packs specifically for drinks and avoid handling the ice cubes directly with your hands.
In restaurants or at large parties, it's always a good idea to pay attention to the hygienic condition of the ice machines and barsIf you observe poor practices, obvious dirt, or ice cubes stored without protection, it is best to limit your consumption.
Fruits, vegetables and safe water on the Christmas table
Fresh fruits and vegetables can be great allies in festive menus, as they provide water, fiber and vitaminsbut they also require certain care so that they do not become a source of pollution.
Health authorities recommend Wash thoroughly any vegetables that will be eaten raw, such as lettuce or tomatoes, before preparing them. One option is to soak them for a few minutes in water with a few drops of food-grade bleach, following the manufacturer's instructions, and then rinse them well with drinking water.
Even if they are going to be peeled later, fruits like melons, watermelons or cucumbers They should be washed on the outside, since passing the knife from the peel to the inside can drag germs into the pulp.
As to Water served in pitchersIt is important to fill containers just before consumption, keep them covered, and avoid refilling them repeatedly with leftovers from the previous day. In areas where tap water is not entirely reliable, bottled water can be used, always ensuring that the containers are properly sealed and stored.
Proper hydration, both with water and with fruits and vegetables rich in liquid, helps the body to cope better with high temperatures, alcohol consumption, and heavy mealsall factors that are very present at this time of year.
Shop responsibly and choose establishments with health guarantees
Health authorities remind us that prevention begins long before turning on the stove: at the time of purchaseChoosing the right place and what to buy significantly reduces the risk of ending up with food poisoning during a family meal.
It is recommended to purchase food in establishments that offer hygiene and sanitation guaranteeswith cold storage rooms in good condition, refrigerated display cases for fresh products and staff who use clean work clothes and appropriate protective equipment, such as caps or hairnets.
It is important to check that the products They respect the cold chain at the point of saleCheck the expiration or best before date and discard any bulging, damaged, or unlabeled packaging. For meats, sausages, cheeses, and fish, it is essential that they come from [sources/regions/areas of origin/etc.]. authorized and properly identified establishments.
When visiting bars, restaurants or cafeterias at this time of year, it's worth paying attention to the General cleaning of the premisesThe presence of running water, the preservation of food in refrigerated display cases, and the way staff handle plates, glasses, and cutlery are all taken into account. If anything seems unsafe, the recommendations from the relevant authorities are clear: It's best not to consume..
In the case of particularly delicate products such as raw fish, seafood, egg-based desserts, or homemade products purchased from small producersTherefore, caution is even more necessary. Buying only from authorized retailers with regular inspections is one of the best defenses against potential problems.
The Christmas holidays can be fully enjoyed if a series of simple but consistent habitsMaintaining the cold chain, cooking food thoroughly, avoiding cross-contamination, monitoring water and ice, and choosing shops and restaurants with guarantees are all essential. Paying attention to these details not only prevents food poisoning from ruining the celebration, but also becomes a concrete way to... to take care of the health and well-being of the family and the most vulnerable people at a particularly significant time of year.
