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It’s the holidays! Time for decking the halls with boughs of holly and roasting chestnuts on an open fire. This season of goodwill and giving thanks is also a festive celebration of food. With so many delightful foods to choose from, it’s important to keep holiday treats safe from bacteria.
Join in the festivities and ensure a safe holiday feasting season for you, your family, and your friends, by following these food safety tips.
This holiday season, be aware of bacteria and these facts:
The Invisible Enemy you can’t see, taste, or smell bacteria, but it can be on food and multiply rapidly in moist, warm conditions. If consumed, harmful bacteria can cause foodborne illness.
Be eggstra Cautious! Around the holidays, people eat a variety of foods, some of which may contain uncooked or lightly-cooked eggs. But even grade A eggs with clean, uncracked shells can be contaminated with Salmonella Enteritidis bacteria. That’s why it’s important to cook eggs thoroughly to kill any bacteria that may be present.
Chocolate, macaroons, and gingerbread . . . How sweet are the aromas of freshly-baked cookies around the holidays. Treat your tummy to these tasty yummies, but avoid licking the spoon or the mixing bowl if the batter contains uncooked eggs. Tasting cookie or cake batter can be tempting, but remember that BAC could be lurking in those uncooked eggs.
Now, grab an apron and gather the family for a holiday baking bonanza. If any of your holiday recipes call for uncooked or lightly-cooked eggs, you can modify them by cooking the eggs thoroughly.
Contributed by: Janice Hall, regional Extension agent.
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