We have 2 peak periods for foodborne illnesses in Arizona. One peak is in the summer months because it’s so stinkin’ hot and food gets out of temperature. The other peak is between Thanksgiving and the New Year. We’re not sure why we have an increase if foodborne illnesses from now until the end of the year- but it probably has something to do with mistakes folks make and shortcuts people take as they prepare and serve holiday foods.
The good news is that it’s easy to do things right with a little attention to detail. The CDC has a good ”Turkeytime” website that runs through the basics, from thawing, to preparation, to stuffing to cooking. A quick look might help you avoid the simple mistakes that can cause uncomfortable times.
I have a container of 3 or 4 different varieties of fall little candy sprinkles (colored sugar, non-pareils, sprinkles, etc.) that I purchased last year. I would like to use them to decorate cookies at Thanksgiving. Food safety-wise, are these still safe to us? I bought them last year. These little variety containers cost a few bucks each, so I was hoping I wouldn’t have to buy a new one? What do you think?