As the festive season winds down, many of us find ourselves enjoying Christmas leftovers. However, food safety experts have issued a cautionary note about the potential health risks associated with improperly stored leftovers.

To safely savor these holiday remnants, it’s advised that Britons allow leftovers to cool at room temperature before promptly refrigerating or freezing them. The Food Standards Agency (FSA) emphasizes that failing to chill food adequately or transferring hot dishes directly into the fridge can increase the chances of foodborne illnesses.

The risk lies in the potential for food spoilage, which can lead to the rapid growth of harmful bacteria such as salmonella and campylobacter. These bacteria are notorious for causing symptoms like diarrhea, nausea, and vomiting.

In its latest holiday guidelines, the FSA has identified 11 other common health blunders that could potentially ‘ruin Christmas’ for many families. These warnings are part of their effort to ensure a safe and enjoyable festive season.

“Research shows that we are a nation of festive food gamblers,” notes the FSA, “with many individuals likely to take risky shortcuts in the kitchen, potentially leaving themselves, family, and friends at risk of serious illness during the holidays.”

‘Research reveals we’re a nation of festive food gamblers, with large numbers likely to take risky kitchen shortcuts that could leave themselves, family and friends seriously ill over the holidays,’ the FSA said. 

‘And for some people—like pregnant women, those with weakened immune systems and older people, the risks are even greater.’ 

Such mistakes included not thawing their turkey properly, which can cause uneven cooking, stopping it from reaching safe temperatures throughout.

According to the FSA, one in six fail to cool leftovers at room temperature before refrigerating 

A typical large frozen turkey, weighing around seven kilograms, can take as long as four days to fully defrost and at least three hours to cook, the FSA said. 

But despite almost two thirds of people admitting to the habit, thawing should be done in a five degree fridge.

Other ‘festive food fails’ included eating dairy products as well as fish or cold meats past use-by dates because they ‘still look and smell fine’ or leaving buffet food out for four hours or more. 

Reusing knives or utensils used for raw meat and other foods without cleaning thoroughly them first, may also pose a health hazard, the FSA said.   

Food poisoning can also occur because the fridge is too warm, the FSA said.

It advised to check the temperature remains below 5C, as bacteria thrives between 8C and 63C.

Cooked fish and meat, meanwhile, can be kept in the fridge for three to four days, while cheese can be kept longer than cream and custard.

Cooked turkey can also be frozen for up to six months. But once it is defrosted, it must be eaten within 24 hours and cannot be re-frozen, the FSA advised.

Food Standards Agency (FSA) officials say stuffing your turkey could increase the risk of food poisoning 

Around 70,000 in England and Wales seek medical advice for food poisoning over the Christmas period, stats suggest.

But the FSA believes the figure could be as high as 2.4million, as many do not go to the doctor.

The agency also reminded hosts to check in with their guests for any allergies or intolerances before the big day, to give them ample time to prepare, and avoid any life-threatening allergic reactions.  

Nearly a third of Britons fail to ask their guests about dietary requirements, increasing the risk of a variety of symptoms, with anaphylaxis being the most severe reaction, the FSA said. 

This can make it hard and even impossible to breathe and can cause the body to go into a cardiac emergency like cardiac arrest due to a lack of oxygen.