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.