How to avoid food poisoning during New Year's feast preparations

New Year's celebrations call for extra care when preparing festive meals. While no food poisoning cases linked to traditional dishes like Olivier salad or herring under a fur coat were reported in Russia last year, experts warn that improper handling can still pose risks. Roskachestvo specialist Yelena Spetsenko stresses that food safety should be just as much a priority as taste during the holidays.

Multi-ingredient salads dressed with mayonnaise or sour cream are among the highest-risk foods. These dishes, such as Olivier or Herring Under a Fur Coat, can quickly develop harmful bacteria if left at room temperature. Experts advise preparing, dressing, and refrigerating them immediately—only bringing them to the table when serving. Ideally, dressing should be added just before eating.

Thawing meat, poultry, or fish incorrectly can also lead to contamination. Leaving these foods to defrost at room temperature encourages bacterial growth. Instead, they should be thawed in the fridge, under cold running water, or using a microwave's defrost function. Once thawed, refreezing is unsafe.

Basic hygiene remains essential. This includes washing hands thoroughly, using separate cutting boards for raw and ready-to-eat foods, and ensuring meat and poultry are cooked properly. Pre-packaged delicacies like caviar, smoked fish, dry-cured sausages, and soft cheeses also need attention. Consumers should check packaging for damage, verify production dates, and confirm correct storage conditions before serving.

Following these precautions helps prevent foodborne illness during the holidays. Proper handling of salads, careful thawing, and good hygiene reduce risks significantly. With no major incidents recorded last year, simple steps can ensure a safe and enjoyable celebration.