Hosting a Super Bowl LII party? Don’t let food poisoning put guests on injured reserve

Hosting a Super Bowl LII party? Don’t let food poisoning put guests on injured reserve



Looking to hold a super party for this year’s big game? Don’t let undercooked foods trip up your plans to win as a host for Super Bowl LII.

With the NFL’s biggest game of the year just five days away and millions ready to watch the New England Patriots square up against the Philadephia Eagles for championship rights, the U.S. Department of Agriculture’s Food Safety and Inspection Service is urging hosts to take precautions to help prevent foodborne illness from sidelining you or your guests once the game is over.

“Millions of people get sick from food poisoning each year, with 128,000 being hospitalized,” Acting Food Safety and Inspection Service Administrator Paul Kiecker said in a press release. “Super Bowl parties present more opportunities for food poisoning because of large crowds and the length of the game. By following a few simple tips, you can keep your family and friends safe.”

Take the following precautions to prevent you and your guests from ending up on injured reserve:

Clean Play: Wash your hands, but not those wings. According to the National Chicken Council, more than 1.3 billion chicken wings will be consumed this Super Bowl, but washing those wings is not recommended because bacteria in raw meat and poultry juices can splash and spread to other foods, utensils and surfaces, contaminating them. Be sure to wash your hands with warm water and soap before cooking, but keep the wings dry.

Play Defense: Don’t cross contaminate. When you are shopping at the grocery store keep raw meat, poultry, eggs and seafood in separate plastic bags to prevent their juices from dripping onto other foods. Always remember to use a separate cutting board for fresh fruits and vegetables and for raw meats.

Intercept Bacteria: Raw meat, poultry, seafood and egg products need to be cooked to the right internal temperature. Use a food thermometer to ensure foods have reached a high enough temperature to kill any harmful bacteria that may be present. Chicken wings are safe to eat when they have reached an internal temperature of 165°F. Take the temperature of multiple wings in the thickest part of the wing being careful to avoid the bone.

Cool Play: Keep hot foods hot and cold foods cold. Keep food hot (above 140°F), in a slow cooker or chafing dish, or keep it in the oven and swap it out every hour. Keep cold foods cold (at 40°F or below), by placing salads, dips, and salsa in a tray of ice. When setting food out, be sure to serve cold foods in small portions.

Avoid the Danger Zone: Don’t leave food sitting out. Most bacteria grow rapidly at temperature between 40°F and 140°F. That temperature range is known as the “Danger Zone.” Refrigerate food promptly. Do not leave food at room temperature for more than 2 hours.

Need more food safety information? Call the USDA Meat and Poultry Hotline at (1-888- 674-6854) Monday through Friday, from 10 a.m. to 6 p.m., or email or chat at AskKaren.gov.

Jason Vallee


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