Phoenix, AZ – Many Arizona residents woke up sick on Black Friday after large Thanksgiving meals, and state health officials say food-poisoning risks tied to undercooked turkey and improperly handled leftovers may be contributing to a rise in stomach illness reports across the state.
According to the Arizona Department of Health Services, the day after Thanksgiving often brings an increase in nausea, stomach cramps, diarrhea, and fatigue. While heavy meals can cause discomfort, experts say improperly cooked poultry and food left out too long remain the top causes of post-holiday illness throughout Arizona.
Large turkeys are especially challenging to cook safely. The thickest areas—deep in the breast and thigh—often heat unevenly and may not reach the required 165°F internal temperature even when the outside appears fully cooked. Many families remove the turkey early to avoid dryness, unintentionally increasing exposure to bacteria such as Salmonella and Campylobacter, both commonly associated with undercooked poultry.
Improper leftover handling adds further risk. Arizona Thanksgiving buffets, outdoor gatherings, and long family meals often result in dishes being left out for hours—especially in warmer parts of the state. Once food stays in the “danger zone” between 40°F and 140°F beyond two hours, bacteria multiply quickly. Organisms such as Staphylococcus aureus and Bacillus cereus, both tied to food left out too long, can cause sudden vomiting and stomach discomfort.
Nutrition specialists recommend discarding questionable leftovers, reheating all dishes to 165°F, and staying hydrated if symptoms develop. Severe vomiting, dehydration, high fever, or illness lasting longer than 24 hours should be evaluated by a medical professional.
