Serving food buffet style is very common during the holidays. It’s an easy way to feed a lot of people in a short period of time. Unfortunately, when food is served in this fashion, it is often left out longer than it should be – making it more susceptible to collecting bacteria that can develop into a foodborne illness. These bacteria are tasteless and odorless and tend to thrive on hands and on food tables.

According to the Food Safety and Inspection Service (FSIS) (a sector of the United States Department of Agriculture), there are three major types of bacteria that can contaminate your food upon contact:

• Staphylococcus: Spread by improper food handling, Staph bacteria are found on skin (in infected cuts and pimples) and in your nose and throat.
• Clostridium Perfringens: Often called the cafeteria germ, perfringens are most likely to be in foods that are served in large quantities and left at room temperature for long periods of time. The best way to prevent these bacteria from contaminating your food is to divide large portions of cooked foods into smaller portions for serving. This makes it easier to keep the food warm or cold until served.
• Listeria Monocytogenes: Listeria is a slow-multiplying bacteria found in cold foods. To prevent your food from becoming contaminated with these bacteria, follow all refrigeration label directions and be sure to abide by the sell by or use by dates on all products. Pay special attention to processed meats and poultry.
• Salmonella: Foods containing raw eggs (such as cookie batter, mayonnaise and eggnog) carry the risk of Salmonella. Meat and poultry (such as turkey) can carry these bacteria as well, so be sure to place meat on a tray when thawing to prevent juices from contaminating nearby foods. You can also try substituting commercially pasteurized egg products instead of using raw eggs.

Here are a few other ways you can help prevent the spread of bacteria:

• Keep Everything Clean: Use warm soapy water to wash hands and kitchen utensils before and after contact with food. Instead of filling up trays with more food as they empty, replace them with clean trays.
• Divide Food Before Serving: Cook foods ahead of time and divide into small containers to store in the fridge or freezer until you are ready to eat. Reheat and serve on several small platters instead of one large platter (keeping the rest or the food in the oven or fridge until ready to use).
• Regulate Temperatures: Practice the obvious – keep hot foods hot and cold foods cold. Use chafing dishes, warming trays or slow cookers to keep foods warm and use ice packs or bowls of ice to keep foods cold. Food should not sit at room temperature for more than two hours. If it has, discard it immediately.

Leftovers

Once you have safely prepared and served your holiday feast, there are still a few measures you should take to make sure your leftovers don’t get contaminated. The Food and Drug Administration reports that incorrectly handling leftovers can result in food poisoning.

Here are a few tips to follow to prevent bacteria from overtaking your leftovers:

1. Act Fast: The most important step to take is to put your leftovers in the refrigerator or freezer as soon as possible. Remember, you should discard anything that has been sitting out for more than two hours without heat or cold.
2. Freeze When Possible: Food will last longer when frozen. When refrigerated, many meats do not last more than one to four days. Casseroles, stuffing and gravies spoil after one or two days.
3. Small Portions: Break large portions into smaller portions and store them in small, airtight containers. Make sure they are not crowded in the refrigerator or freezer and that air can circulate around them.
4. Long-term Storage: Place food in foil or freezer bags and throw it in the freezer. When it’s time to use, place it in the refrigerator, not on the counter.
5. Date Your Items: Always label food so you know how long it has been in the fridge or freezer. If you have unlabeled items and are unsure as to whether you should use them, remember: When it doubt, throw it out.
6. Reheat, Don’t Warm: When using your leftovers, make sure the item is completely reheated, not just warmed up. Because heat kills bacteria, it is important to heat the items thoroughly and evenly.

Sources: United States Department of Agriculture, Food Safety and Inspection Service; Food and Drug Administration