Here's how to avoid food poisoning on Super Bowl Sunday ... - Salon

Whether you're in it for the game, the commercials or the halftime show performance, there's never a dull moment on Super Bowl Sunday. To add to the fun, of course, is the food. We're talking about buffalo wings, dips, nachos, sliders, short rib chili and pigs in a blanket — all the snacks and finger foods your heart (and stomach) desire!

But with increased food preparation and hosting duties comes the risk of food poisoning, which peaks during Super Bowl festivities. Chaos in the kitchen means higher risks of cross-contamination between raw and ready-to-eat foods. And long hours spent watching TV means foods are more prone to spoilage.

"As families and friends safely gather to watch the big game, keep food safety in mind. No matter who you're rooting for, foodborne illness is a dangerous opponent we face during the game," said Agriculture Secretary Tom Vilsack in a February press release. "Millions of people get sick from food poisoning each year. Following guidance on keeping food at safe temperatures, proper handwashing and avoiding cross-contamination will protect you and your party guests."

To help stay safe and enjoy the big game, Salon spoke with Stephen Chavez​, a chef-instructor at the Institute of Culinary Education who shared his go-to food safety tips. Here's the full list of tips along with recommendations from The U.S. Department of Agriculture:

Wash, wash and wash your hands

Cross-contamination is no joke and the easiest way to prevent it is by washing your hands frequently. Per the USDA, wash your hands with warm water and soap for 20 seconds before and after handling raw meat, poultry and seafood. Additionally, clean your surfaces, cutting boards and utensils in between uses. Warm water and dishwashing soap will do the trick for boards and utensils while disinfectant spray works best for surfaces. The USDA also suggests using a homemade sanitizing solution of 1 tablespoon of liquid chlorine bleach per gallon of water.

Be mindful of the temperature you're storing your foods at

Chavez​ specifies that bacteria thrives between 40 F and 140 F, a temperature range also known as "the Danger Zone." That means cold foods should be kept at a temperature of 40 F or below by placing them either in ice or the refrigerator before serving. On the other hand, hot foods should be kept at a temperature of 140 F or above by placing them in a crock-pot, preheated oven or slow cooker before serving. Chavez​ also recommends investing in a digital food thermometer and a fridge thermometer to help monitor your foods.

Don't leave your foods out for more than four hours

It's easy to lose track of how long served foods have been left out, especially while watching the game. A helpful tip from Chavez​ is to not leave perishable foods, like chicken wings, dips and meat-filled appetizers, outside for more than four hours. Such foods should be stored in the fridge or freezer, where the temperature must be 40 F or below. If foods are left out for longer, they are not safe to consume and should be discarded to avoid any food borne illnesses.

Beware of sliced melons and boiled potatoes! 

According to Chavez, the sources of the most deadly foodborne illness outbreaks in recent years weren't meats, seafood, eggs or dairy. Instead, they were melons (cantaloupes, watermelons and honeydew melons) and boiled potatoes — which both contain high levels of moisture and can easily trap bacteria. Melons, in particular, have a high risk of causing food poisoning due to Listeria bacteria, which can grow on their rind and spread to the flesh once cut.

"Between 1973 and 2011, there were 34 reported outbreaks of food poisoning associated with melons in the US," Healthline reported. "This resulted in 3,602 reported cases of illness, 322 hospitalizations and 46 deaths."

The report continued: "Cantaloupes accounted for 56% of the outbreaks, watermelons accounted for 38% and honeydew melons accounted for 6%."

Chavez said to keep an eye out for fruit salads and potato salads, which should be stored in the refrigerator and not left outside for more than two hours.

Properly store your takeout foods

If you're ordering large quantities of takeout food prior to watching the game, the USDA recommends dividing the food into smaller portions and storing them in shallow containers in the refrigerator until they are ready to eat. If the foods are hot, you can keep them in a preheated oven, warming tray, chafing dish or slow cooker that is 140 F or above.

"When reheating food containing meat or poultry, make sure the internal temperature reaches 165 F as measured by a food thermometer," the USDA adds.

When it comes to heating food in the microwave, be sure to stir the food well until it has reached a safe internal temperature throughout.

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