Indiana Black Friday Update: Holiday Leftovers Left Out Too Long Fueling Sickness

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Indianapolis, IN – Many Indiana residents woke up sick on Black Friday after large Thanksgiving meals, and state health officials say food-poisoning risks linked to undercooked turkey and improperly handled leftovers may be driving a rise in stomach illness reports.

According to the Indiana Department of Health, the day after Thanksgiving consistently brings more cases of nausea, stomach cramps, diarrhea, and fatigue. While heavy meals can play a role, experts say improperly cooked turkey and foods left out too long remain the most common causes of post-holiday illness across Indiana.

Large turkeys are especially challenging to cook safely. The thickest parts of the bird—deep inside the breast and thigh—often cook unevenly and may not reach the required 165°F internal temperature, even when the outside looks done. Many families remove the turkey early to prevent dryness, unintentionally increasing the risk of bacteria such as Salmonella and Campylobacter, both frequently associated with undercooked poultry.

Improper leftover handling adds additional risk. Indiana’s Thanksgiving potlucks, buffet-style gatherings, and long family meals often lead to food sitting out for hours. Once dishes remain in the “danger zone” between 40°F and 140°F for more than two hours, bacteria multiply quickly. Organisms such as Staphylococcus aureus and Bacillus cereus, both tied to food left out too long, can cause rapid-onset vomiting and stomach discomfort.

Nutrition specialists recommend discarding questionable leftovers, reheating all food to 165°F, and drinking plenty of fluids if symptoms develop. Severe vomiting, dehydration, high fever, or symptoms lasting longer than 24 hours should be evaluated by a medical professional.


ADDITIONAL SAFETY TIPS

Check leftovers: Discard anything left out for more than 2 hours.
Reheat properly: Heat all leftovers to 165°F before eating.
Watch for symptoms: Sudden nausea, cramps, or diarrhea may indicate bacterial illness.
Cook turkey fully: Verify temperature at the thickest parts of the bird.
Seek care when needed: High fever, dehydration, or blood in stool warrant medical attention.