WASHINGTON, D.C. — Families preparing traditional spring holiday meals are being urged to follow basic food safety practices to avoid foodborne illness during gatherings such as Easter, Passover, and Mother’s Day.
What This Means for You
- Food left out too long can quickly become unsafe to eat
- Proper cooking temperatures are critical for meats and egg dishes
- Refrigerating leftovers within two hours helps prevent illness
The U.S. Department of Agriculture is reminding consumers that improper food handling — including leaving food at unsafe temperatures or undercooking meats — can lead to illness, particularly during large holiday meals.
Foodborne illness occurs when harmful bacteria grow in food, often due to improper storage, cooking, or handling.
Understanding the “Danger Zone”
USDA officials warn that bacteria multiply rapidly between 40 and 140 degrees Fahrenheit, a temperature range known as the “danger zone.”
Perishable foods such as ham, brisket, and egg dishes should not be left at room temperature for more than two hours, as bacteria can reach dangerous levels after that point.
Safe Preparation for Common Holiday Foods
Different foods require specific preparation and cooking practices to ensure safety.
Ham labeled “fully cooked” can be eaten cold or reheated, but should reach 140 degrees Fahrenheit if warmed. Raw or uncooked ham must be cooked to at least 145 degrees Fahrenheit and allowed to rest before serving.
Brisket should be thawed in the refrigerator and cooked in an oven set to at least 325 degrees Fahrenheit until it reaches a safe internal temperature of 145 degrees Fahrenheit.
Lamb should also be cooked to at least 145 degrees Fahrenheit for whole cuts, while ground lamb must reach 160 degrees Fahrenheit.
Egg dishes, including those served at brunch, should be cooked to at least 160 degrees Fahrenheit, and eggs should not be left out at room temperature for extended periods.
Handling Leftovers and Food Storage
Officials advise refrigerating leftovers within two hours to slow bacterial growth.
Consumers are also encouraged to use food thermometers to verify safe internal temperatures and to follow proper thawing methods, particularly for large cuts of meat.
Additional Guidance and Resources
The USDA said additional information, including detailed preparation and storage guidance, is available through its Spring Holiday Food Safety Guide.
Consumers can also contact the USDA Meat and Poultry Hotline for assistance with food safety questions.
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