The holiday season is filled with family, food, and fun—but it can also bring unexpected dangers. From foodborne illness (also known as food poisoning) to hidden household hazards, the New Jersey Poison Control Center reminds families to take simple precautions to keep loved ones healthy and safe during the celebrations.
"Holiday meal prep can be stressful, and mistakes happen," says Diane Calello, MD, executive and medical director of the New Jersey Poison Control Center at Rutgers New Jersey Medical School. From thawing your turkey to storing leftovers, small actions make a big difference in preventing illness."
Food safety remains a top concern during holiday gatherings. Common mistakes include undercooking the turkey, leaving food out too long at room temperature, cross-contamination, and overlooking the food allergies of guests. Follow these steps:
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- Clean, Separate, Cook, Chill: Wash hands and surfaces, keep raw meats, poultry, and seafood separate from other foods to prevent cross-contamination, cook to safe internal temperatures, and refrigerate quickly.
- Avoid the Danger Zone: Never leave perishable foods out for more than two hours. Keep hot foods hot and cold foods cold.
- Handle Turkey Safely: Allow turkey to fully defrost, do not rinse raw turkey, cook stuffing separately to a safe internal temperature of 165°F, and use a food thermometer to ensure foods reach safe cooking temperatures.
- Store Leftovers Correctly: Refrigerate leftovers within two hours of cooking or serving and reheat food to at least 165°F.
Everyone is at risk of foodborne poisoning, but young children, pregnant women, and people with weakened immune systems are more likely to get sick from eating foods contaminated with bacteria and other germs.
"Beyond the kitchen, hidden hazards lurk in holiday homes," adds Bruce Ruck, managing director of the New Jersey Poison Control Center. "Items like water beads, button batteries, and nicotine products can cause serious harm if swallowed. Pets and kids are curious—keep dangerous products up and away, out of sight and reach."
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If you’re feeling under the weather, skip the kitchen. Anyone sick with a respiratory illness such as a cold, the flu, RSV, or COVID-19 should not prepare, cook, or serve food. Germs from sick people can spread to food and drinks, increasing the risk of others becoming sick.
If you think someone came in contact with something dangerous, contact the New Jersey Poison Control Center immediately for medical treatment advice. Anyone can call for medical help – children, teens, and adults. Poison control centers are a medical resource for both the public and healthcare providers. Get help 24/7 — Call or Chat Here. If someone is not breathing, hard to wake up, or having a seizure, call 9-1-1.
