During the festive season, food plays a central role as families gather around delicious meals and holiday treats. Yet, amid the joyous celebrations, the importance of food safety cannot be overlooked. A recent round-up of expert opinions highlights key practices aimed at keeping holiday meals safe and enjoyable, ensuring Canadians avoid the unpleasantness of food-borne illnesses.
According to Health Canada, food-borne illness, commonly known as food poisoning, occurs when individuals consume food contaminated with harmful microorganisms, such as bacteria, parasites, or viruses. Each year, approximately four million Canadians fall victim to these illnesses, experiencing symptoms like nausea, vomiting, and diarrhea. The vulnerable groups such as young children and seniors are particularly at risk.
Proper food preparation lays the foundation for food safety. Brittany Saunier, executive director of the Partnership for Food Safety Education (PFSE), stresses avoiding cross-contamination by using designated cutting boards and utensils for raw and cooked foods. "The importance of hand washing throughout this entire process is also something I'd recommend and I think it's often overlooked," Saunier noted. Keeping hands clean before and after handling food is pivotal to reducing the risk of harmful bacteria transferring from one surface to another. Rinsing fruits and vegetables before use is another preventive measure highly endorsed by food safety experts.
After enjoying the holiday feast, safe handling of leftovers is equally important. Many people unintentionally leave food out for over two hours—a practice Saunier warns against. She emphasizes the two-hour rule, advising individuals to refrigerate or freeze leftover food within this timeframe, regardless of the festive ambience. For those hesitant to prematurely stow away the last bites of turkey, she recommends maintaining the food's temperature, possibly keeping it on ice or on low heat.
When storing leftovers, shallow containers should be preferred over deep ones, as they allow the food to cool quickly, reducing the risk of illness. For larger proteins like turkey, Saunier suggests cutting them up to help them cool more rapidly. Airtight containers are also advised to prevent odors from permeation and minimize the risk of cross-contamination. Labeling these containers with the date ensures easy tracking of storage durations. Foods should ideally be consumed within three to four days post-cooking, with frozen leftovers best used within three to four months. After this period, quality may decline, even if safety is still intact.
Rehearing leftovers correctly plays yet another pivotal role. Using a digital food thermometer to verify meats reach internal temperatures of at least 74 degrees Celsius is important to safeguard against any bacteria lurking during storage. Saunier recommends bringing soups and sauces to a boil during rehearing to kill any potentially harmful pathogens.
The Food Standards Agency (FSA) echoes similar sentiments on food storage safety, particularly concerning leftover turkey. They advise keeping cooked turkey in airtight containers and safely consuming it within two days if stored in the fridge. Contrarily, for longer-term preservation, freezing is fully endorsed, with guidance on labeling and avoiding defrosting at room temperature to mitigate bacterial growth.
Innovations are also on the horizon for food safety. Recent studies conducted by scientists at Nanyang Technological University and Harvard introduced biodegradable food packaging infused with antimicrobial compounds, capable of effectively neutralizing common pathogens such as E. coli and Salmonella. This new packaging not only promises to extend the fresher lifespan of meat, fruit, and vegetables but also addresses significant concerns over environmental sustainability.
According to project co-leader Professor Mary Chan, this innovative packaging serves multiple purposes: it combats food-related bacteria, is fully biodegradable, and helps to preserve the natural integrity of food. The antimicrobial compounds within the biodegradable wrap are only activated under conditions of bacterial presence or high humidity, ensuring prolonged efficacy and minimizing the need for chemical preservatives. Fruits and vegetables packaged this way maintained freshness up to three days longer than those stored traditionally.
This development is seen as particularly promising by the industry, especially for companies aiming to reduce reliance on conventional plastic materials. Peter Barber, CEO of ComCrop, emphasizes the importance of embracing sustainable alternatives as their packaging needs grow alongside increased food production efforts.
Overall, as families prepare to celebrate the holidays, focus on food safety remains key to enjoying festive feasts without the worry of illness. Whether through proper storage of leftovers or awareness of new packaging alternatives, maintaining food safety is both beneficial and necessary. Observing these guidelines not only enhances the holiday joy but promotes good health and well-being for everyone involved.
