Chicago, IL – As families prepare for holiday meals, the Centers for Disease Control and Prevention (CDC) is urging home cooks to take simple but critical precautions to prevent food poisoning.
According to the CDC, foodborne illnesses affect millions of Americans each year, especially during the busy holiday season when large meals are prepared and stored. The agency’s latest reminders emphasize proper cooking, refrigeration, and hygiene to keep households safe.
Keep refrigerators at 40°F or below and freezers at 0°F or below, the CDC advises. Perishable foods such as meat, eggs, and cooked vegetables should be refrigerated within two hours — or within one hour if temperatures exceed 90°F, such as in a warm car.
When cooking, use a food thermometer to ensure all foods reach safe internal temperatures. Poultry and leftovers should hit 165°F, while ground meats should reach 160°F. Whole cuts of beef, pork, lamb, and fish are safe at 145°F after a three-minute rest.
The CDC also warns against washing raw chicken or other meats before cooking, as it can spread bacteria across kitchen surfaces. Separate cutting boards should be used for raw meats and produce, and all utensils should be cleaned with hot, soapy water after use.
Finally, handwashing remains one of the most effective defenses: wash hands for at least 20 seconds before, during, and after food preparation.
This article was produced by a journalist and may include AI-assisted input. All content is reviewed for accuracy and fairness.
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