The holiday table: For many, it is the highlight of the season, packed with roast turkey, savory stuffing, homemade pies and perhaps a cold glass of eggnog.

It is also a place where bacteria can linger, turning a holiday gathering into a very different type of party.

As holiday menus are planned and grocery lists assembled, Carla Schwan, University of Georgia Cooperative Extension food safety specialist, urges home cooks to remember one key rule. Keep hot foods hot and cold foods cold.

“Temperature is one of the factors we can use to control bacterial growth,” said Schwan, who also serves as an assistant professor of nutritional sciences.

“Bacteria thrive in the ‘danger zone’ — the temperature range where bacteria can grow very quickly — between 40 and 140 degrees Fahrenheit. You need to ensure that perishable items, including meats, dairy and cooked dishes, are either kept cold (below 40 F) or hot (above 140 F).”

Despite foodborne illness impacting thousands each year, old culinary habits die hard, especially when passed down from the kitchens of our parents or grandparents. We asked Schwan to confirm or deny several common food safety-related practices.

Should I rinse meat in the sink before cooking?

No. Rinsing turkey or chicken in the sink can spread harmful bacteria, such as Salmonella or Campylobacter, to other surfaces in the kitchen, Schwan said. Cooking meat products to the appropriate internal temperature — 165 F for poultry — will kill any bacteria, so no rinsing is needed.

But I can thaw meat on the counter, right?

Meat should never be thawed on the counter, Schwan confirmed. This practice can allow the outer parts of the meat, which will thaw sooner, to reach unsafe temperatures, allowing bacteria to grow. 

There are three safe ways to thaw a turkey or other holiday proteins: in the fridge, in a sink of cold water (changing the water every 30 minutes) or in the microwave. If meat is thawed in the microwave, it should be cooked immediately. 

“Food Safety Tips for Preparing a Holiday Turkey,” a UGA Extension publication revised by Schwan, includes additional details on safe thawing methods.

I'm hosting a party. How long can buffet items sit out?

Food should not be left out at room temperature for more than two hours — and that time is cut to one hour if the temperature is above 90 F.

“After that window, the risk of bacteria growth increases and so increases the risk of foodborne illness,” Schwan said. “If you want your foods to sit out longer, remember to keep hot foods hot and cold foods cold. You could use warming trays or coolers to keep foods hot or cold to avoid the temperature danger zone.”

I've always been told to cool leftovers to room temperature and then put them in the fridge. Is that safe?

Leftovers should be refrigerated within two hours of cooking, or within one hour if above 90 F, according to Schwan. Once again, the goal is to keep foods out of the temperature danger zone. 

To cool foods quickly, large portions can be divided into smaller containers. This helps lower the temperature faster, reducing the risk of bacterial growth. 

“If you have the choice, use stainless steel containers, which will help cool food faster since metal conducts heat more efficiently, Schwan said. 

I have the meat and dairy items under control, but what is one food item that I should be more cautious about during holiday prep?

“People often forget that egg-based dishes like eggnog, custards or certain pies need special attention,” Schwan said.  

Since they can contain raw eggs, these dishes can be a source of Salmonella if not handled properly. To prevent any risk of foodborne illness, Schwan recommends using pasteurized eggnog or preparing dishes like eggnog with pasteurized eggs if they will be consumed raw. If raw eggs are used in foods like custards or pies, ensure these products are cooked to a safe internal temperature of 160 F.

The hidden risk of stuffing

Stuffing, whether it is cooked inside the turkey or separately, is a moist and nutrient-rich food that can provide an ideal breeding ground for bacteria like Salmonella or Campylobacter.

Because it is packed inside a whole bird, stuffing may not reach a safe internal temperature of 165 F before the turkey is fully cooked. The turkey’s cavity acts as insulation and protection, slowing down the cooking of the stuffing.

“I always recommend cooking the stuffing outside the turkey,” Schwan said. “It is the safest method because it allows the stuffing to cook more evenly and faster, reducing the risk of bacteria growth and contamination and consequently foodborne illness.”

If meal preppers still insist on cooking holiday stuffing inside their turkey, Schwan has a few tips:

• • Prepare and add the stuffing inside the turkey right before cooking. Do not prepare the stuffing and stuff the turkey in advance to avoid the risk of bacterial growth.
    
    
  • “Pack” loosely. Do not overstuff the turkey. Stuffing should be loosely packed to ensure heat can penetrate and circulate around it, allowing it to cook more evenly and quickly.
    
    
  • Use a food thermometer to measure the temperature of stuffing inside the turkey. Check the internal temperature of the stuffing with a food thermometer. It must reach 165 F to ensure it is safe to eat. The turkey should also be cooked to a minimum internal temperature of 165 F.
    
    
  • Once the stuffing is inside the turkey, cook the turkey immediately. The turkey should go into the oven immediately to minimize the time it sits at room temperature. 

Learn more about home and commercial food safety for the holidays and beyond through UGA Extension at extension.uga.edu/topic-areas/food-health.