CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 12/17/97

Handle Holiday Foods With Care

Last month, more than 700 people got sick, 31 were hospitalized and one died after a church fund-raising supper in Maryland. The Centers for Disease Control and Prevention believe improper handling and storage of a ham dish served at the supper was the culprit.

On the heels of this holiday tragedy, food scientists at the University of Georgia urge people to handle food properly to avoid foodborne illnesses.

"The holiday season is a time for gatherings," said Elizabeth Andress, a food safety specialist with the UGA College of Family and Consumer Sciences. "Americans like to share food along with their good times and celebrations. But without using proper handling rules, you could share foodborne illness with your family and friends."

According to news reports, the church supper in Maryland had been held for 30 years with no trouble. Luck ran out this year because of improper preparation of a ham dish found to contain Salmonella heidelberg.

"All signs point to a complex stuffed ham dish made with vegetables, ham and spices as the culprit," said Andress. "It was a community specialty dish that is pickled to make corned ham."

Andress said the dish requires the preparer to slice pockets in the ham and stuff the pockets with a mixture of kale, cabbage, onion and spices.

Preparers began making the dish Wednesday before the Sunday dinner, Andress said. The hams were stuffed Wednesday, stored in refrigerated trailers over night and cooked Thursday. The dish was then refrigerated until Sunday's dinner.

"This case points out that dangers of foodborne illness increase when food is prepared days ahead of time, is stored between preparation and cooking, and is prepared by many different people," Andress said. "This is also an example that shows years of practice and experience don't necessarily make something safe to do."

Symptoms of Salmonellosis include cramping, nausea, vomiting, diarrhea, dehydration and fever. The symptoms generally last three to four days and can take up to 72 hours to appear. Severe cases often develop in children, the elderly or people with weakened immune systems. The death in Maryland case was an elderly woman.

UGA food specialists say following the basic rules of good food handling should prevent foodborne illnesses from showing up at your holiday gatherings.
 

  • Wash your hands before and during food preparation.
  •  Defrost frozen meats, poultry and fish inside your refrigerator at or below 40 degrees. If you use your microwave to defrost, be sure to thoroughly cook food immediately after defrosting.
  • Avoid cross-contamination. Clean and sanitize food preparation surfaces after exposure to raw meats, poultry, fish or eggs. Wash hands, kitchen work spaces and utensils as soon as they contact contaminated foods. Use separate cutting boards and knives for vegetables and meats.
  • Never return cooked foods to dishes they were placed on when raw.
  • Cook ground beef and other meats, poultry and eggs thoroughly. Use a thermometer to determine the done point of meats and poultry.
  • Store foods properly and promptly after cooking to minimize bacteria growth. Use shallow storage containers and divide food into small quantities that will cool quickly.
  • If foods are to remain hot after thorough cooking, keep them above 140 degrees F. If you need to cool them, do so in the refrigerator at 40 degrees F or below. Use insulated carriers to transport hot or cold foods to parties. Don't keep perishable foods within the danger zone of 40 to 140 degrees F for more than two hours.
  • Use proper serving dishes for foods that must be kept hot, and make sure heat sources keep food at or above 140 degrees F.
  • Provide proper serving utensils for all foods so party-goers don't have to use their fingers to pick up hors d'oerves.
  • Be wary of saving leftover food that has been at room temperature for more than two hours.
    •

    Sharon Omahen is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.

    Experts/Sources:
    Elizabeth L. Andress
    After a hearty climb, Connect Abroad Italy students pose in front of the Leaning Tower of Pisa. (Photo by Angel Bhardwaj) CAES News
    UGA ranks as leading doctoral institution for study abroad 12/20/24 Angel Bhardwaj
    The University of Georgia remains among the top 10 U.S. universities for study abroad participation, according to the 2024 Open Doors Report released by the Institute of International Education in partnership with the U.S. Department of State. UGA boasts the highest study abroad participation to enrollment ratio of the top 7 ranked doctoral institutions, earning the No. 7 spot in overall participation and No. 3 in short-term study abroad programs.
    HurricaneHeleneGreenhouseDamageCropped CAES News
    UGA Extension supports resilience in Georgia farm communities after Hurricane Helene 12/19/24 Emily Cabrera
    Hurricane Helene wrought sweeping devastation across Georgia’s agricultural sector in late September, leaving an indelible mark on both the land and the people who tend it, bringing focus to vulnerabilities in Georgia’s farming industry and the need for more robust safety nets. In addition to the physical destruction, the hurricane took an emotional toll on Georgia’s farmers. In response, UGA Extension has prioritized mental health support.
    From left, CAES Associate Professor Abigail Borron and Fulbright Romanian-American Foundation Scholars Mihai Suteu, Daniyar Memedemin, Alina Zaharia, Andreea Ona and Daniel Chiciudean stand in front of an image of the Romanian flag projected onto a barn at UGArden. CAES News
    Fulbright Scholars unite with UGA Extension to envision ag outreach model in Romania 12/18/24 Maria M. Lameiras
    Arriving on the Athens campus of the University of Georgia in August 2023, five Romanian scholars experienced the same anticipation, excitement and apprehension as many first-year students.  Chosen as Fulbright Romanian-American Foundation Scholars, each serves on the faculty at one of three Romanian universities, specializing in fields from economics and engineering to plant breeding and biotechnology. The five scholars comprised the first cohort of the Romanian Extension Education Development Program, an ambitious three-year pilot effort to facilitate planning and implementation of extension services in Romania. 
    Janiver in sunflower field AI web CAES News
    A larger-than-life legacy: CAES student’s contagious enthusiasm inspired others 12/17/24 Jordan Powers
    When Miriam Edelkind-Vealey applied for a summer role at a University of Georgia pollinator biodiversity lab in 2020, the junior undergrad didn’t quite know what to expect. After being told she got the position, Edelkind-Vealy didn’t hear anything for a few weeks. It was only then that she learned a collaborator on the project, second-year master’s degree student Amy Joy Janvier, had passed away.
    In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
    CAES researchers look to reduce food waste by extending shelf life 12/16/24 Lillian Sosbee
    “Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
    Recognizing the 100 fastest-growing businesses owned or led by UGA graduates CAES News
    UGA celebrates 15 years of Bulldog 100 12/13/24 Rachael Andrews
    The University of Georgia Alumni Association released the 2025 Bulldog 100, a list of the 100 fastest-growing businesses owned or led by UGA graduates. The program, organized by the Division of Development & Alumni Relations, celebrates 15 years of honoring alumni and their entrepreneurial endeavors. Among this year’s class, businesses are headquartered in a total of eight states, with 87 of the businesses located in Georgia. In total, 142 alumni representing over two dozen industries are being recognized as a part of this year’s list.