How to keep holiday meals and parties from making you sick
By Jenny Peterson
The buffet looks tempting. The cheese plate has been sitting out since guests arrived. And how long has that bowl of shrimp cocktail been on the table?
Food Poisoning Risks During the Holidays
Holiday gatherings bring plenty of opportunities to eat, drink and celebrate, but they can also increase the risk of foodborne illness. From undercooked meat to party foods left at room temperature, a few precautions can help keep a holiday meal from ending with an unhappy night.
What should you watch for? Is the buffet safe? And what about Cyclospora, the parasite that made headlines over lettuce earlier this year? Here’s what to know.
WHAT ARE YOUR CHANCES OF GETTING FOOD POISONING?
The federal government estimates that about 48 million Americans get sick from foodborne illnesses each year, the equivalent of 1 in 6 people. These illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths annually. Symptoms range from nausea, vomiting, diarrhea and stomach cramps to fever and more serious complications. Depending on the germ or toxin involved, symptoms can begin within hours or take days or even weeks to appear.
Many people recover with rest and fluids, but infections caused by E. coli, Listeria, Salmonella and Shigella can cause severe illness. Seek medical care for bloody diarrhea, high fever, severe abdominal pain, dehydration or symptoms that persist or worsen.
WHAT FOODS SHOULD YOU WATCH OUT FOR?
Undercooked meat, particularly chicken and ground beef, raw or undercooked eggs, unpasteurized milk and juices, raw seafood and improperly handled produce can increase the risk of foodborne illness. Melons deserve extra attention, too. Bacteria on the rind can transfer to the flesh when a melon is cut, so scrub the outside under running water with a clean produce brush before slicing. Refrigerate cut melon promptly and discard it if it has sat at room temperature for more than two hours.
Buffets and holiday parties present another concern: perishable food left out too long. Keep hot foods hot and cold foods cold. Refrigerate perishable foods, including cooked shrimp, within two hours. Prevent cross-contamination by keeping raw meat and its juices away from ready-to-eat foods, washing hands and cleaning utensils and cutting boards between uses.
CAN YOU TELL WHEN FOOD IS UNSAFE?
Sometimes. Mold, unusual discoloration, slimy textures, damaged packaging and unpleasant odors can signal spoilage.
But appearance and smell aren’t the only reliable ways to determine whether food is safe. Harmful pathogens can be present even when food looks, smells and tastes normal.
Proper cooking, refrigeration, handwashing and safe food handling offer better protection than a quick sniff test.
WHAT ABOUT CYCLOSPORA?
Cyclospora cayetanensis is a microscopic parasite that causes an intestinal illness called cyclosporiasis. People become infected by consuming food or water contaminated with the parasite. Fresh produce has been associated with outbreaks, including a multistate outbreak linked to iceberg lettuce in 2026.
Symptoms can include watery diarrhea, loss of appetite, stomach cramps, bloating, nausea, fatigue and weight loss. They typically begin about a week after exposure and can persist for weeks without treatment.
Routine stool tests may not detect the parasite, so health care providers may need to request specific testing when cyclosporiasis is suspected.
To reduce risk, discard the outer two to three layers of leafy greens when possible and rinse fresh fruits and vegetables thoroughly under clean running water, even if labeled pre-washed or pre-cut.
Soap and bleach do not remove the parasite and are not recommended for ingestion; to avoid risk completey, cook produce to at least 158 degrees Fahrenheit.
WHO FACES THE GREATEST RISK?
Infants, young children, older adults, pregnant people and those with weakened immune systems or certain chronic health conditions are more vulnerable to severe foodborne illness.
Pregnancy brings particular concerns because Listeria infection can cause miscarriage, stillbirth, premature delivery or serious illness in newborns. Pregnant people should avoid unpasteurized dairy products and raw seafood. Deli meats and hot dogs should be reheated until steaming hot.
IS IT A FOOD ALLERGY, AN INTOLERANCE OR FOOD POISONING?
Food allergies involve the immune system and can develop at any age. Symptoms may include hives, swelling, vomiting and dizziness. Trouble breathing or swelling of the tongue or throat requires emergency medical attention.
Food intolerance does not involve the same immune response and often causes digestive symptoms such as bloating, gas and abdominal discomfort.
Food poisoning results from consuming contaminated food or drink. Symptoms may include vomiting, diarrhea, cramps and fever, although timing and severity vary. If several people become ill after sharing a meal, foodborne illness is one possibility.
WHEN SHOULD YOU SEE A DOCTOR?
Seek medical care for bloody diarrhea, a high fever, severe abdominal pain, persistent vomiting, signs of dehydration or diarrhea lasting more than three days. Dizziness, very dark urine and reduced urination can signal dehydration.
Pregnant people, older adults, young children and people with weakened immune systems should especially seek medical advice promptly if concerning symptoms develop. Difficulty breathing or swelling that suggests a severe allergic reaction requires emergency care.
