Food takes center stage during most holiday festivities, and what follows is a frequently excessive amount of leftovers. To ensure these remain safe and avoid foodborne illnesses such as salmonella, it's critical to be mindful of food handling practices. Although we often associate food poisoning with summer foods left in hot temperatures, the reality is that these illnesses can also occur in indoor, cold weather environments, including at holiday buffets and noshy household tables.

Crucially, Clostridium perfringens, the leading cause of food poisoning in the US responsible for nearly a million illnesses annually, is most prevalent in November and December, according to the CDC. Food safety professionals advise on practices such as refreshing holiday buffets every two hours to prevent harmful bacteria from multiplying, a tip given by Janilyn Hutchings, a food safety certification and training expert.

The FDA also recommends replacing serving dishes and utensils instead of just topping up with fresh food. This precaution helps to guard against possible bacteria growth on serving ware. On the subject of hot food items like soups and stews, it is imperative to cool them adequately before refrigerating. They should not be left at room temperature for more than two hours as harmful bacteria thrive in temperatures between 40 and 140 degrees F.

Especially during the holiday season, deli meats are a popular choice for festive spreads but must be consumed within three to five days. They can be a source of Listeria monocytogenes, which could lead to serious illnesses. Refresh the buffet with small amounts of these meats to ensure food safety.

Washing raw produce before preparation and not allowing roast meats to sit at room temperature for too long are other key food handling practices. Foods like turkey and roast beef which are commonly served during holidays can become breeding grounds for harmful bacteria like C. perfringens.

In recipes that require raw eggs or yolks like eggnog, hollandaise sauce, tiramisu, and Caesar dressing, the CDC recommends using pasteurized eggs. Lastly, enjoy leftovers promptly; a good rule of thumb is to consume them within a week. If they need to be kept longer, freezing is a good option. However, always inspect the food and trust your senses: when in doubt, throw it out.