Avoid food-borne illnesses this holiday season

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

ST. LOUIS (KTVI) – ‘Tis the season to stuff your face; and while we’re all celebrating the bounty of Thanksgiving, there’s nothing fun about food poisoning. Even though the U.S. food supply is among the safest in the world, about 1 in 6 people will get sick from food borne illness this holiday.

Nathan Blair, a dietitian with Barnes Jewish Hospital, visits Fox 2 News in the Morning with simple precautions for food preparation and storage.

Four key steps for food safety:
1. Wash your hands often.

2. Separate ready-to-eat foods from raw meat, poultry, seafood and eggs.

3. Cook to proper temperatures. See cooking temperatures for meats, seafood, leftovers, etc.

4. Refrigerate promptly at 40°F or below.

What about leftover safety?
• Bacteria can double as little as 20 minutes; store leftovers in shallow containers (two inches deep or less).
• Refrigerate or freeze leftovers within two hours of cooking the food. Don`t overfill the fridge.
• Use ham or roast within three to four days; use stuffing and gravy within one to two days.
• Reheat leftovers at minimum 165°F.
• Only keep leftover perishable food for three to four days, even if it looks or smells okay.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.