Whether or not you’re a fan of eggnog, someone is probably bringing it to your New Year’s gathering. If not made properly, the homemade eggnog recipe could include Salmonella. And no — adding alcohol does not kill the germs.

This is especially dangerous if you are serving people at high risk for foodborne infections: young children, pregnant women, older adults and people with weakened immune systems.

Each year this creamy homemade drink causes many cases of Salmonella infection. The ingredient responsible is usually raw or undercooked eggs. Raw eggs are a standard ingredient in most homemade eggnog recipes, giving the beverage its characteristic frothy texture.

Eggnog recipes vary greatly, and the use as coffee creamer or part of a cocktail doesn’t mean that bacteria aren’t finding their way and surviving in your drinks.

Here is a helpful guide from the University of Minnesota’s Food, health and Nutrition Extension to keep Salmonella out of your eggnog.

Use pasteurized eggs
Eggnog may be safely made at home by using pasteurized whole or liquid eggs. Pasteurized eggs are found next to regular eggs at the store. Egg substitutes can also be used. These products have also been pasteurized. Using a pasteurized product means that no further cooking is necessary.

Cook to 160 degrees F
If using regular eggs that have not been pasteurized use a recipe in which you cook the egg mixture to 160 degrees F.  At this temperature, the egg mixture thickens enough to coat a spoon. Follow the recipe carefully. Refrigerate it at once. When refrigerating a large amount of cooked eggnog, divide it into several shallow containers. Then it will cool quickly.

Use pasteurized eggs
If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of Salmonella bacteria.

If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs. You do not need to cook it.

Who’s at risk?
Salmonella and the resulting foodborne illness can affect anyone but its especially risky for some people. This includes senior citizens, pregnant women and very young children. People with weakened immune systems who suffer from chronic illnesses such as cancer, diabetes, liver disease and AIDS are also at risk. So be particularly careful when serving eggnog to those individuals.

Apple cider and other juices
Another beverage often served during the holiday season is apple cider. Apple cider and most juices available at grocery stores are pasteurized or otherwise treated to destroy harmful bacteria. However, unpasteurized or raw juice may be found in the refrigerated sections of grocery stores, or at health-food stores, cider mills or farm markets. However, these types of products should have a warning such as:

WARNING:
This product has not been pasteurized
and therefore, may contain harmful bacteria that can cause serious illness
in children, the elderly,
and persons with weakened immune systems.

If you can’t tell whether a juice has been processed to destroy harmful bacteria, either don’t use the product or boil it to kill any bacteria.

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Whether or not you’re a fan of eggnog, odds are someone in your family is bringing it to your New Year’s gathering. If not made properly, the recipe could include Salmonella. 

This is especially dangerous if you are serving people at high risk for foodborne infections: young children and pregnant women, older adults, and people with weakened immune systems.

Each year this creamy drink causes many cases of Salmonella. The ingredient responsible? It is usually raw or undercooked eggs that cause the problems.

Eggs are a standard ingredient in most homemade eggnog recipes, giving the beverage its characteristic frothy texture. 

Eggnog recipes vary greatly, and the use as coffee creamer or part of a cocktail doesn’t mean that bacteria aren’t finding their way into your drinks.

Here are some answers to common eggnog questions and how to keep your eggnog free of harmful pathogens.

Myth #1 — Alcohol kills bacteria in eggnog

Some people think that adding rum, whiskey or other alcohol to the recipe will make the eggnog safe. But, the alcohol in the drink does not kill bacteria.

Myth #2 — Adding eggnog to hot coffee kills bacteria

At its very hottest, coffee is served at 160 to 185 degrees F. But the adding of cold cream quickly drops the temperature of your beverage. To be sure that any Salmonella is killed in eggnog, the mixture must be cooked to an internal temperature of 160 degrees F.

Myth #3 — All store-bought eggnog have raw eggs

The eggs in store-bought eggnogs have been pasteurized. This is a process of cooking the eggs by heating the drink to high temperatures for a short time in order to kill any bacteria or microorganisms that may be present.

How to make safe eggnog:

The FDA advises consumers to start with a cooked egg base for eggnog.

To make a cooked egg base:

  1. Combine eggs and half the milk as indicated in the recipe. Other ingredients, such as sugar may be added at this step.
  2. Cook the mixture gently to an internal temperature of 160 degrees F, stirring constantly. The cooking will destroy Salmonella, if present.
  3. After cooking, chill the mixture before adding the rest of the milk and other ingredients such as cinnamon.

Other options for safe eggnog

You can also use egg substitute products or pasteurized eggs in your eggnog, or you can find a recipe without eggs.

  • With the egg substitute products, you might have to experiment a bit with the recipe to figure out the right amount to add for the best flavor.
  • Pasteurized eggs can also be used in place of raw eggs. Commercial pasteurization of eggs is a heat process at low temperatures that destroys Salmonella that might be present, without having a noticeable effect on flavor or nutritional content. These are available at some supermarkets for a slightly higher cost than unpasteurized eggs. Even if you’re using pasteurized eggs for your eggnog, both the FDA and the USDA recommend starting with a cooked egg base for optimal safety.

So, by following these safe handling and proper cooking practices, you can enjoy delicious, creamy homemade eggnog without worrying about making anyone sick for the beginning of the New Year.

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Arruda’s Dairy Farms of Tiverton, RI, is recalling eggnog that has sell-by dates well into 2018 because a sample was found to be contaminated with Salmonella.

The recall was announced Monday after routine testing, according to WPRI-TV Channel 12. The owners of Arruda’s Dairy Farms have suspended production of the eggnog while they and the Rhode Island Department of Health continue to investigate the source of the Salmonella.

No illnesses have been reported in connection with the recalled products, however, public health officials are concerned that consumers may have unused portions of the eggnog in their homes. The recall includes Arruda’s brand eggnog in pints, quarts and half-gallons.

Sell-by dates of “2-3-18” and “2-10-18” are stamped on the recalled eggnog. Arruda’s distributed the eggnog to retail stores and home-delivery customers throughout eastern Rhode Island and the Fall River area.

Customers who purchased the recalled eggnog can return it to the place of purchase for a refund.

Anyone who has consumed any of the eggnog and developed symptoms of Salmonella infection should seek medical attention and tell their doctors about the possible exposure to the pathogen.

Symptoms can include fever, diarrhea, nausea, vomiting and abdominal pain. In severe cases, the infection can be fatal. Infants, young children, the elderly, pregnant women, and those with a weakened immune system are at greatest risk.

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Some of the most popular holiday foods, such as eggnog and French toast, feature undercooked eggs as a key ingredient.  But does the risk of Salmonella in raw eggs make “nog” a no-go?

“Here’s the dilemma consumers are facing: This time of year, recipes come out of the woodwork. They’re taking another look at those recipes and saying ‘Hey, these don’t meet today’s food safety standards,'” says Elisa Maloberti, director of Egg Product Marketing at the American Egg Board. 

The concern is that Grandma’s family eggnog recipe might not be considered safe anymore. While only 1 in every 20,000 eggs contains Salmonella, no one wants to spend their holiday in the hospital.

Pasteurized shelled eggs are becoming increasingly available (one brand is called Safest Choice); however all consumers may not have ready access to them. 

But don’t put away your nutmeg (or your rum) just yet.  It turns out that as long as the right precautions are taken, raw eggs can be used safely in liquid form.

 
Maloberti says the key is to heat raw eggs to 160 degrees Fahrenheit in order to kill all bacteria.

The savvy egg-eater might point out that a runny egg becomes an omelet when heated to this temperature; and he or she would be right.  However, Maloberti explains, a simple addition can solve this problem.  Eggs harden when their proteins coagulate, so in order for them to stay runny, their proteins must remain separate.  This can be achieved by diluting the egg with a substance like milk or sugar.

“The magic number is two tablespoons of sugar per white,” Maloberti says.  When cooking yolks and whites together, the American Egg board says to add ¼ cup of liquid or sugar per egg.  This mixture can then be heated to 160 degrees and will not harden.

Maloberti recently received a call from a woman worried about making French silk pie, a no-bake dessert containing eggs.  Maloberti told her that by combining the eggs, sugar and chocolate squares and heating them to 160 degrees before adding the creamed butter, she would not only make a pasteurized pie, but would save herself the step of melting the chocolate.

Explains Maloberti, “We didn’t change her recipe.  We just combined the ingredients in a different order.”

Maloberti stands behind the safety of the technique she teaches: “I have done this, and I can tell you first hand, without a doubt, I’m 100 percent confident that these methods work.”

Not surprisingly, this food-safety method is effective beyond its use in custards and holiday pies.  It can be used year-round when making ice cream, Caesar salad dressing, or any other food containing raw eggs.  Maloberti says the necessary step is adding the recipe’s liquid or sugar ingredients (at least 1/4 cup for every egg) to the raw eggs and heating the mixture to 160 before adding it to cooked or solid ingredients.

What about all those essential nutrients that we rely on eggs to give us?  Does this high heat diminish their value?

For the most part, the answer is no.  “Egg nutrients are pretty heat-stable,” Maloberti says. “The proteins themselves are only affected by overcooking.”  The B vitamins found in eggs, on the other hand, are more heat-sensitive, but these are vulnerable any time an egg is cooked.

For those who don’t feel the need to use fresh eggs, but still want to make safe food, Dean Hughson, vice president of Henningsen’s Foods, recommends liquid, frozen, or dried egg products, which are required by law to be pasteurized.

 
However people choose to make their holiday goodies safe, Maloberti has one final piece of advice for bakers: “French silk pie on a display table is a no-no.”  Pies might look lovely on a banquet table, but the rich nutrients in the eggs also make a lovely home for bacteria. Maloberti recommends taking pies out to serve, and then putting them back in the fridge or oven.

 
For more information on egg safety, visit the American Egg Board‘s website.

As he has in the past, Amos Miller has turned to his supporters for financial assistance as he finds compliance with food safety regulations troublesome.

After the  Pennsylvania Department of Agriculture executed a duly issued search warrant on Amos Miller and Miller’s Organic Farm on Jan. 4, a GiveSendGo campaign was launched to benefit Miller.

According to the fundraising website, the Amos Miller campaign has a goal of $150,000. Since it began on Jan. 5, contributions totaled $104,524.  Under the headline “Amos Miller Under Attack Again,” the fundraising appeal claims Miller’s Amish Farm was “raided” on Jan. 4 by Pennsylvania State Troopers.

Pennsylvania Department of Agriculture employees searched Miller’s farm on Jan. 4 under a warrant signed on Jan. 3 by state Judge B. Dennis Commins. The basis of the order was an affidavit from Sheri Morris, the Department of Agriculture’s acting food safety director.

The Food Safety Bureau is involved in an outbreak investigation of foodborne illnesses that also involves the states of New York and Michigan. The threat to human health from eggnog and other raw milk products with contamination from Shiga-toxin pathogens sparked the multistate investigation.

Miller gained experience with such fundraising while contesting federal food safety enforcement brought against Miller’s Organic Farm from 2016 through 2023. In 2021, Amos Miller responded to a $250,000 federal court fine with a gofundme campaign that raised at least $52,000. At the time, he had been found in contempt of court.

Miller is a multiple-state farm owner with his own buyer’s club. At the time, he called the approaching deadline for paying the $250,000 and associated inspection costs “the biggest hurdle” the farm has to overcome.

“It is certainly not our wish to ask for more donations to cover these expenses, but standing up for the truth, such as requesting citric acid-free meats, etc., is what has brought us into this legal battle, and it is not coming for free,” Miller’s fund-raising pitch claimed.

His 2021 gofundme goal was $75,000.

According to his fundraising campaigns, Amos Miller is the victim of special attention from the government and not just routine food safety actions. However, Pennsylvania’s recent action is a routine food safety investigation, which states do year in and year out. It is looking to find out where raw eggnog and other raw dairy products are being produced and get them off the market before more illnesses and deaths occur. The products are favorable in tests for Shiga toxin-producing E. Coli that have already turned up in Michigan and New York.

The lengthy federal litigation was concluded last year when Miller’s attorney, Robert Barnes, signed off on a Third Consent Decree that provided Miller’s cooperation in the future — the Consent Decree remains in force.

With Pennsylvania, Michigan, and New York investigating the Shtiga-toxin illnesses involving eggnog and raw milk, more is going to be heard about what happened. Lab work on products collected from Miller’s farm is likely underway. 

Miller has never sought licenses for his retail food operations in Pennsylvania.

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This time, the Pennsylvania Department of Agriculture executed a duly issued search warrant on Amos Miller and Miller’s Organic Farm. The state’s responsibility was to determine if raw eggnog and other unpasteurized, raw dairy products produced by Miller were responsible for positive Shiga toxin-producing E. Coli tests in Michigan and New York, causing human illnesses.

It is against federal law to sell raw milk and raw dairy products across state lines.

Pennsylvania State Police provided security for the state agricultural officials who conducted the Jan. 4 search.

Last year, Miller’s attorney, Robert Barnes, concluded federal litigation on behalf of his client by signing off on a Third Consent Decree that provided his cooperation going forward.   

That order, which remains in effect, precludes Miller from “conducting livestock/poultry slaughter and processing” intended for sale, resale, offer for sale, transportation, donation, or distribution to his  “customers or elsewhere.”  Miller may  “market and sell amenable meats and poultry from third-party, USDA-inspected establishments.”

In the Third Consent Decree, Miller agreed that USDA’s Food Safety and Inspection Service has access to all his properties. The federal litigation over meat inspection and food safety, dated back to 2016 and concluded in 2023 with the Consent Decree remaining in effect.

When the state officials arrived at Miller’s Organic Farm, located at Bird-in-Hand, PA, the incident was first picked up by The Lancaster Patriot, an area website and Facebook page not high on food safety regulations.

While the search warrant was executed by the book, from all reports, the matter was stirring up social media. With Miller opting not to talk and state officials saying little, attorney Barnes moved into the space with a statement saying: “Today, the Department of Agriculture of the State of Pennsylvania suddenly came, without notice, raided Amos’ farm, and detained everything Amos had in the farm’s freezer. 

“They did so in a lawless manner, without appropriate authority, in violation of their own rules and regulations, despite never objecting to the prior resolutions reached with the federal government, and despite a complete failure by the state to even reach out to Amos’ known counsel, Robert Barnes. 

“The state’s rules require advance notice, reasonable time frames for inspections, and a showing of credentials, none of which occurred here. Instead, the state unlawfully obtained a search warrant based on materially false statements in an affidavit by a high-ranking state official in an agency with a known grievance against independent farmers like Amos, and, after the raid and finding no evidence of wrongdoing, then illegally ordered detained every item of food in one of Amos Miller’s coolers, including buffalo meat not even subject to federal regulation. 

“The detention order is patently illegal under Pennsylvania law. Despite the constant harassment, Amos will continue to do all he legally can to provide the food his members deeply need. Amos thanks you for your continued support at this critical time for food freedom in America.”

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As the countdown to 2024 begins, celebratory get-togethers need to prioritize food safety. Amid the excitement and festivities, it’s crucial to ensure that the New Year’s Eve spread is not only delicious but also safe from potential foodborne hazards

Here is some advice to keep your celebrations foodborne illness-free:

Cook Food Thoroughly: Use a food thermometer to ensure meat, chicken, turkey, seafood and eggs are cooked to a safe internal temperature. Allow roasts, chops, steaks, and fresh ham to rest for 3 minutes after cooking.

Keep Food Out of the “Danger Zone”: Refrigerate or freeze perishable food within 2 hours of cooking to prevent bacterial growth. Maintain refrigerator temperatures at or below 40°F and freezer temperatures at or below zero degrees F.

Use Pasteurized Eggs: When preparing dishes containing raw eggs, such as eggnog, tiramisu, hollandaise sauce and Caesar dressing, opt for pasteurized eggs to minimize the risk of Salmonella. Adding alcohol to egg nog does not kill bacteria or viruses.

Avoid Raw Dough and Batter: Raw dough or batter made with flour or eggs can harbor harmful germs, including E. coli and Salmonella. Refrain from tasting or eating raw dough intended for baking or cooking.

Keep Foods Separated: Prevent cross-contamination by keeping meat, chicken, turkey, seafood, and eggs separate from other foods.

Practice Hand Hygiene: Wash hands thoroughly before, during, and after preparing food, before eating, after handling pets, using the toilet, changing diapers, or touching garbage.

Extra Precautions for Pregnant Women: Pregnant women are at an increased risk of food poisoning. Avoid raw or unpasteurized milk, soft cheeses made from raw or unpasteurized milk, and raw or unpasteurized juice and cider.

Be Cautious with Seafood: Choose shelf-stable smoked seafood or thoroughly cook refrigerated smoked seafood in a dish.

Beware of Unpasteurized Juices: Check for warnings on unpasteurized or raw juices, and consider boiling them to eliminate harmful bacteria.

By following these food safety guidelines, individuals can ensure a healthy and joyous start to the new year, preventing potential foodborne illnesses that could dampen the festivities. Taking a moment to prioritize food safety is a simple yet crucial step in safeguarding the well-being of friends and family.

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The holiday season is upon us, and with it comes food, food and more food. The hustle and bustle of multiple cooks, various meals and the constant flow of people in and out of the kitchen creates a chaotic environment and an increased risk of foodborne illnesses. 

Here are some food safety guidelines that will keep you off Santa’s food safety naughty list and ensure a safe and enjoyable Christmas.

Tips to avoid coal in your stocking:

Clean, Separate, Cook and Chill

“Clean, separate, cook and chill” – these four simple rules are your keys to a safe and merry Christmas. You can prevent the spread of harmful bacteria with regular handwashing and cleaning of kitchen surfaces during cooking. Avoid cross-contamination by keeping raw meats separate from other foods, and ensure that meat, poultry, fish and egg products are cooked to the correct internal temperature. Lastly, prompt refrigeration of food is essential to inhibit bacterial growth.

Cooking your main dish wisely

Ham cooking safety tips from the USDA:

  • Cooked, vacuum-packaged hams from federally inspected plants can be eaten cold, but if reheating, ensure it reaches an internal temperature of 140°F.
  • Unpackaged, cooked ham must be reheated to 165°F to eliminate potential pathogens.
  • Spiral-cut cooked hams are safe to eat cold if held at proper temperatures. When reheating, follow specific guidelines to prevent dryness.

Turkey cooking safety tips from the USDA:

  • Thaw the turkey safely using approved methods such as in the refrigerator or cold water.
  • Cook the turkey to an internal temperature of 165°F, measured in the thickest part of the thigh.
  • Avoid basting tools as potential sources of bacterial contamination.
  • Never cook a turkey overnight at low temperatures, as it promotes harmful bacteria growth.

Holiday specials safety: Eggnog and unconventional dishes

  • If your eggnog is egg-based make sure to cook the base to a minimum safe temperature of 160 degrees F.  Adding alcohol alone does not make eggnog safe for consumption. 
  • “Tiger meat” or “cannibal sandwiches” are a winter holiday dish common in the upper Midwest and other parts of the country. It contains raw ground meat, usually beef, seasoned with spices and onion and sometimes raw eggs, and served on bread or a cracker. Hundreds are sickened every year from eating this dish. Never eat raw meat. Both ground beef and raw eggs pose health hazards when eaten undercooked or raw. A safe alternative is to mix ground beef with spices and onion and cook it to a safe 160 degrees F.
  • When baking this holiday season do not eat raw dough if it contains eggs or unbaked flour.

Staying off Santa’s food safety naughty list requires diligence and adherence to these guidelines. Whether your holiday table features ham, turkey or unique specials, prioritizing cleanliness, separation, proper cooking and refrigeration will ensure a safe and joyful Christmas celebration for you and your loved ones.

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Multiple cooks, meals, desserts and people running in and out of the kitchen can make the holidays chaotic. But nothing can add to all that chaos, like food poisoning. Luckily, there are a few rules to help avoid a food poisoning nightmare before Christmas.

Here are four simple rules to keep your family safe this holiday season — clean, separate, cook and chill.

“Clean” reminds consumers to wash their hands and kitchen surfaces often during cooking. “Separate” prevents cross-contamination by encouraging consumers to keep their raw meats away from other foods. “Cook” informs consumers of the necessity of cooking their meat, poultry, fish and egg products to the right internal temperature. “Chill” highlights the importance of prompt refrigeration of food. Focusing on those behaviors provides consumers with clear steps they can take to protect themselves and their families from food poisoning. 

Are you a Christmas ham or turkey family?

Ham cooking safety tips from the USDA:

Click to enlarge.
  • Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package.
  • If you want to reheat these cooked hams, set the oven no lower than 325 degrees F and heat the meat to an internal temperature of 140 degrees F as measured with a food thermometer.
  • Unpackaged, cooked ham is potentially contaminated with pathogens. For cooked hams that have been repackaged in any other location outside the processing plant or for leftover cooked ham, heat to 165 degrees F.
  • Spiral-cut cooked hams are also safe to eat cold, if they have been held at proper temperatures. These hams are best served cold because heating sliced whole or half hams can dry out the meat and cause the glaze to melt and run off the meat. If reheating is desired, hams that were packaged in processing plants under USDA inspection must be heated to 140 degrees F as measured with a food thermometer (165 degrees F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant). To reheat a spiral-sliced ham in a conventional oven, cover the entire ham, or individual portions, with heavy aluminum foil and heat at 325 degrees F for about 10 minutes per pound. Individual slices may also be warmed in a skillet or microwave, but must reach 165 degrees F.
  • Cook-before-eating hams or fresh hams must reach 145 degrees F (with a 3-minute rest time) to be safely cooked before serving. Cook in an oven set no lower than 325 degrees F. Hams can also be safely cooked in a microwave oven, other countertop appliances, and on the stove. Consult a cookbook for specific methods and timing.
  • Country hams can be soaked for 4 to 12 hours or longer in the refrigerator to reduce the salt content before cooking. Then they can be cooked by boiling or baking. Follow the manufacturer’s cooking instructions.

Turkey cooking safety tips from the USDA:

Thaw the turkey safely

Click to enlarge.

Perishable foods should never be thawed on the counter, at room temperature or in hot water. They must not be left at room temperature for more than two hours. There are safe ways to thaw a turkey and other food, including in the refrigerator, in cold water and in the microwave.

Even though the center of the food may still be frozen as it thaws on the counter, the outer layer of the food can easily be in the “Danger Zone,” between 40 degrees F and 140 degrees F. The danger zone allows potentially deadly bacteria to multiply rapidly.

Remove the giblets from the turkey cavities after thawing and cook them separately.

Thoroughly cook your turkey

  • Use a meat thermometer to determine when the turkey is done. The turkey is done when the thermometer reaches 165 degrees Fahrenheit.
  • Insert the thermometer in the thickest part of the turkey thigh. Be aware dark meat takes longer to cook than any other part.
  • Basting the turkey while it is cooking is not necessary. Basting tools could be sources of bacterial contamination if dipped into uncooked or undercooked poultry juices and then allowed to sit at room temperature for later basting. Washing tools between bastings can help reduce pathogens.
  • Do not cook a turkey overnight in an oven set at a low temperature. Cooking a turkey at a temperature below 325 degrees Fahrenheit allows harmful bacteria to multiply.
  • If you purchase a fully cooked turkey, pick it up hot and take it home to eat immediately or refrigerate it.

Holiday specials

  • If your eggnog is egg-based make sure to cook the base to a minimum safe temperature of 160 degrees F.  Adding alcohol does not make eggnog safe for consumption. 
  •  “Tiger meat” or “cannibal sandwiches” are a winter holiday dish common in the upper Midwest as well as other parts of the country. It contains raw ground meat, usually beef, seasoned with spices and onion and sometimes raw eggs, and served on bread or a cracker. Hundreds are sickened every year from eating this dish. Never eat raw meat. Both ground beef and raw eggs pose health hazards when eaten undercooked or raw. A safe alternative is to mix ground beef with spices and onion and cook it to a safe 160 degrees F.
  • When baking this holiday season do not eat raw dough if it contains eggs or unbaked flour.

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Whether trick-or-treating or hosting a fall party, we all need to be careful that food poisoning doesn’t make our fall festivities scary in the worst ways. 

Follow these tips to keep family, friends and pets safe this Halloween:

  • Snacking: Children shouldn’t snack on treats from their goody bags while they’re out trick-or-treating. Give them a light meal or snack before they head out — don’t send them out on an empty stomach. If you are not escorting them, tell them to wait until they get home and let you inspect their loot before they eat any of it.
  • Safe treats: Tell children not to accept — and especially not to eat — anything that isn’t commercially wrapped. Inspect commercially wrapped treats for signs of tampering, such as an unusual appearance or discoloration, tiny pinholes, or tears in wrappers. Throw away anything that looks suspicious.
  • Food Allergies: If your child has a food allergy, check the labels to ensure the allergen isn’t present. Do not allow the child to eat any home-baked goods he or she may have received.
  • Choking hazards: If you have very young children, be sure to remove any choking hazards such as gum, peanuts, hard candies, or small toys.

Bobbing for apples is an all-time favorite Halloween game. Here are a couple of ways to prevent bacteria that can cause foodborne illness from ruining the fun.

  • Reduce the number of bacteria that might be present on apples and other raw fruits and vegetables by thoroughly rinsing them under cool running water. As an added precaution, use a produce brush to remove surface dirt.
  • Try this new spin on apple bobbing from FightBAC.org: Cut out lots of apples from red construction paper. On each apple, write activities for kids, such as “do 5 jumping jacks.” Place a paper clip on each apple and put them in a large basket. Tie a magnet to a string. Let the children take turns “bobbing” with their magnet and doing the activity written on their apple. Give children a fresh apple for participating.

Fall party tips:

  • Unpasteurized juice or cider can contain harmful bacteria such as Salmonella. To stay safe, always serve pasteurized products at your parties.
  • No matter how tempting, don’t taste raw cookie dough or cake batter that contains uncooked eggs or unbaked flour.
  • Keep all perishable foods chilled until serving time. These include finger sandwiches, cheese platters, fruit or tossed salads, cold pasta dishes with meat, poultry, or seafood, and cream pies or cakes with whipped cream and cream-cheese frostings.
  • Don’t leave perishable goodies out of the fridge for more than two hours (1 hour in temperatures above 90 degrees F).

Eggnog

Traditional eggnog is made with raw eggs, which just like the cookie dough, creates a potential risk of salmonella poisoning. While cooking can destroy disease-causing bacteria, consumers can still become ill if the eggnog is left at room temperature for more than two hours before being consumed. Safe alternatives are pasteurized eggnog beverages sold in grocery dairy cases, though these products should still be kept refrigerated.

Pet safety

With candy all around the house at this time of year, make sure your pets can’t get to it as chocolate is toxic to both dogs and cats.

According to the American Kennel Club, signs of chocolate poisoning usually appear within 6 to 12 hours after a dog has eaten it. Older dogs and dogs with heart conditions are more at risk of sudden death from chocolate poisoning. 

The symptoms, which may last up to 72 hours, include the following:

  • Vomiting
  • Diahrrea
  • Restlessness
  • Increased urination
  • Tremors
  • Elevated or abnormal heart rate
  • Seizures
  • Collapse and death

According to PetMD, though eating chocolate is less common in cats, the toxicity is just as severe.

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