Food Safety

Salmonella Oyster Outbreak: What You Need to Know

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raw oysters

If you’ve enjoyed raw oysters lately—or were planning to for your New Year's celebrations — a recent CDC outbreak notice deserves your immediate attention. In Connecticut, where oysters are a coastal staple, staying informed is the best way to keep your family safe.

On December 23, 2025, the CDC reported an ongoing multistate outbreak of Salmonella Telelkebir infections. While the investigation is still ongoing and no formal recall has been issued yet, the evidence linking raw oysters is significant.

The Outbreak by the Numbers

The CDC is currently tracking a growing number of cases across the country:

  • 64 confirmed illnesses across 22 states.

  • 20 hospitalizations (nearly 1 in 3 cases).

  • 0 deaths reported to date.

  • Illness Timeline: Cases began appearing in June 2025, with the most recent reported in late November.

  • Why investigators are focused on oysters: 74% of sick individuals reported eating raw oysters in the week before falling ill—a rate far higher than the general population.

Connecticut Connection

While this is a national outbreak, it hits close to home. Local reporting from CT Insider indicates that at least two Connecticut residents have already fallen ill.

Because oysters are distributed through complex networks of restaurants and markets, a contaminated batch can end up on a plate anywhere. Even if you aren't eating oysters harvested locally the risk remains present while the source remains unidentified.

How to Stay Safe (Actionable Advice)

Until the CDC identifies the specific source or harvester responsible, the safest course of action is to avoid raw oysters entirely.

If you are a seafood lover, follow these CDC-backed safety tips:

  • Cook Them Thoroughly: Heat kills Salmonella. Opt for fried, baked, broiled, or steamed oysters.

  • Don't Rely on "Cures": Hot sauce, lemon juice, and alcohol do not kill the bacteria. They might add flavor, but they won't prevent infection.

  • Watch for Cross-Contamination: Keep raw seafood and its juices far away from other foods in your kitchen. Wash all surfaces and utensils thoroughly after they have come into contact with raw shellfish.

  • Know Your Risk: If you are over 65, under 5, or immunocompromised, the CDC strongly advises against consuming raw shellfish altogether, as you are at a significantly higher risk for severe illness.

Symptoms: When to Call a Doctor

Salmonella symptoms usually appear within 6 hours to 6 days of eating contaminated food. Most people recover in about a week, but you should contact a healthcare provider immediately if you experience:

  1. A fever higher than 102°F.

  2. Bloody diarrhea or diarrhea lasting more than 3 days.

  3. Severe vomiting that prevents you from keeping liquids down.

  4. Dehydration (signs include dry mouth, dizziness, and infrequent urination).

How to Help: Report Suspected Illness

Reporting your illness is the fastest way for public health officials to "connect the dots" and stop the spread of the outbreak.

  • Contact your local health department first if you believe you became ill from a specific restaurant or store.

  • Unsure who to call? Contact the CT Department of Public Health Food Protection Program at (860) 509-7297.

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Tips for a Safe and Healthy Holiday Season

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Friends enjoying a holiday celebration

The holiday season is a time for joy, togetherness, and celebration. However, with festive activities come unique safety and health concerns. To ensure your holiday is merry and bright, consider these essential tips for staying safe and healthy.

Holiday Decoration Safety

Holiday decorations set the mood, but they can pose fire hazards if not handled properly.

  • Inspect Lights Before Use: Examine light strands for frayed wires, broken bulbs, or loose connections. Replace damaged items before plugging them in.
  • Avoid Overloading Outlets: Too many devices on a single outlet can lead to overheating and potential fires. Use surge protectors and distribute the load across different circuits.
  • Choose Safe Trees: If you’re opting for a real tree, ensure it’s fresh by checking for green, flexible needles that don’t fall off easily. Keep the tree well-watered to prevent it from drying out.
  • Candle Caution: Never leave lit candles unattended, and keep them away from flammable materials like curtains or decorations. Battery-operated candles are a safer alternative.

Food Safety for Holiday Feasts

With guests gathering around the table, food safety is extremely important.

  • Plan Ahead: Ensure you have enough space in your refrigerator and freezer to store perishable items safely.
  • Prevent Cross-Contamination: Use separate cutting boards for raw meats and other foods, and wash hands and surfaces thoroughly after handling raw ingredients.
  • Hold That Temperature: Keep cold foods cold (at, or below 41 degrees) and keep hot foods hot (at, or above 135 degrees)
  • Cook Food Thoroughly: Use a food thermometer to check that meats are cooked to their recommended internal temperatures.
  • Refrigerate Leftovers Promptly: Store leftovers within two hours of serving to prevent bacterial growth.

Responsible Alcohol Consumption

Holiday celebrations often include festive drinks, but responsible consumption is key to staying safe.

  • Know Your Limits: Avoid drinking on an empty stomach, and pace yourself to prevent overindulgence.
  • Provide Alternatives: If hosting, offer non-alcoholic beverages like sparkling water, mocktails, or festive punches for guests who choose not to drink.
  • Arrange Safe Transportation: If alcohol is part of the celebration, ensure guests have a designated driver or access to rideshare services.

General Holiday Health Tips

Beyond safety, maintaining health during the holidays is equally important.

  • Stay Active: Incorporate physical activity into your routine to offset holiday indulgences. A brisk walk after a big meal can help with digestion and keep energy levels up.
  • Get Enough Sleep: Late-night gatherings can interfere with rest, so aim to prioritize quality sleep whenever possible.
  • Manage Stress: The holidays can be overwhelming. Delegate tasks set realistic expectations, and take time for yourself to relax and recharge.

Recall Expanded for All ByHeart Powdered Infant Formula for Botulism Risk

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The Connecticut Department of Public Health (DPH) is alerting parents and caregivers that on November 11, 2025, ByHeart Inc. expanded its recall to include ALL ByHeart Whole Nutrition infant formula products. Parents and caregivers are advised to immediately discontinue using any ByHeart Whole Nutrition infant formula (including all lot numbers and sizes of cans and single-serve packets) and follow the FDA's instructions for safe disposal or replacement.

ByHeart Whole Nutrition Infant Formula was available for sale online and at major retailers nationwide. The FDA is continuing to work with the firm to ensure all potentially impacted products have been removed from the market.

To date, 15 infant botulism illnesses have been reported from 12 states. No cases linked to this outbreak have been reported in Connecticut to date; however, the DPH is monitoring the situation and alerting hospitals and healthcare providers statewide. Healthcare providers who suspect infant botulism should call DPH immediately at (860) 509-7994.

"Infant botulism is a medical emergency. Most babies fully recover with prompt treatment, though hospitalization is typically required," said Commissioner Manisha Juthani, M.D. "Babies' digestive systems are still developing and lack the protective intestinal bacteria that largely prevent issues in older children and adults. After age one, the risk drops significantly. During this recall, prompt recognition and medical care are essential to protect the youngest ones in our community."

Infant botulism occurs when spores from a type of bacteria called Clostridium botulinum are swallowed, infect a baby's large intestine, and start making a toxin. Symptoms often start with constipation and difficulty feeding (sucking and swallowing), a weak and altered cry, and loss of muscle tone. If untreated, infants with botulism experience progressive weakness that can lead to paralysis, breathing difficulties, and death. Botulism is treated with an antitoxin administered at the hospital. Parents and caregivers should seek medical care immediately if an infant shows signs of illness.

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RECALL ALERT: Walmart, Wegman’s Recall Frozen Shrimp for Traces of Cesium

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Recall Alert for Frozen Shrimp

AquaStar (USA) Corp of Seattle is voluntarily recalling a limited quantity of frozen shrimp imported from Indonesia because they may have been prepared, packed, or held under conditions whereby they may have become exposed to very low levels of cesium-137 (Cs-137).

None of the products has tested positive for Cs-137. They are sold in Connecticut and throughout New England under the Best Yet brand name. 

No illnesses have been reported to date, and this recall is only being issued out of an abundance of caution.

This recall is being made with the knowledge of the U.S. Food and Drug Administration.

Consumers who have purchased affected shrimp should not consume the product and should dispose of or return it to the place of purchase for a full refund.

Cs-137 is a man-made radioisotope of cesium. Traces of Cs-137 are widespread in the environment and can be present at background levels and at higher levels in water or foods grown, raised, or produced in areas with environmental contamination.

Consumers with questions may contact AquaStar at 1-800-331-3440.

AquaStar Recalled Shrimp Containers

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Uncas Health District in Your Community: Licensing

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We recently explained how Uncas Health District (UHD) works to improve food safety in our region. Today, we’re looking at similar activities that cover a wide range of businesses outside of food establishments. 

UHD issues licenses for businesses that have a greater risk of potentially spreading diseases, and so must abide by certain public health regulations. We also inspect these venues regularly to ensure that these venues are safe, and that any businesses that violate these rules are held to account. 

This not only helps to maintain public health and prevent environmental contamination, but also strengthens residents’ trust in their local businesses. By collecting and analyzing data as part of this work, UHD can also identify certain public health trends or risks and proactively develop strategies to address them.

When we register or inspect a business, we are always looking to see that they are maintaining the proper procedures for hygiene, sanitation, and safety. Here’s a look at some of the places we work with, and the unique health considerations for each one.

  • Campgrounds: As temporary living spaces, campgrounds require careful management of water and sewage facilities. Licensing ensures safe water sources, adequate sewage disposal (from both on-site bathrooms and RVs), and the safety of amenities like pools and splash pads.
  • Construction and Septic: We ensure that new or updated septic systems meet all requirements, and that new construction will not overload these systems or prevent access to them. We also help to ensure that demolition projects avoid the release of environmental contaminants like asbestos. 
  • Daycares: Any parent knows that illnesses can spread quickly in a daycare facility. We work to make sure these are safe environments for our youngest residents and that they have proper facilities for washing hands, changing diapers, and other essentials. 
  • Food Service: Our work with food safety establishments helps guarantee that the meals they provide are safely handled and prepared. See our previous blog for more information.
  • Group Homes: When we visit nursing homes and other congregate living facilities, we want to make sure the quality care is top notch. This includes proper medication handling, prevention of abuse or neglect, and adequate staff training.
  • Public Pools: Our inspections of public pools measure disinfectant and bacteria levels to make sure they are safe. We also look to maintain safety standards to minimize the risk of serious accidents at these facilities. 
  • Salons: These facilities need to take care to properly sanitize the equipment used on customers, and to safely handle chemicals and hazardous materials. Our inspectors make sure these protocols are followed.
  • Tattoo Facilities: Due to the risk of bloodborne pathogen transmission, we ensure that these businesses properly sterilize and disinfect their equipment. We also make sure they are following best practices when it comes to training staff and providing information to customers.

UHD’s work is a vital part of our community. During National Public Health Week, we want to highlight the dedication and effort that goes into ensuring our safety and well-being. From the licenses displayed on walls to the unseen inspections and data analysis, we are committed to protecting our community every day.

Uncas Health District in Your Community: Food Safety

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The Uncas Health District (UHD) plays an important but often unseen role in the 11 towns we serve. As we get closer to National Public Health Week, which runs April 7–13 this year, we wanted to let you know a little more about what we do in the community.

In this post, we’ll discuss how UHD works to maintain food safety. By ensuring that our cafeterias, restaurants, and other venues serving food are safe, we help prevent the spread of foodborne pathogens and other diseases that can impact public health.

 

Licensing and inspections

UHD is responsible for granting the proper licenses to food service establishments, and reviewing existing establishments to ensure that they are following all of the necessary protocols. Our work takes us everywhere that food is served: convenience stores, restaurants, schools, hospitals, and more.

We carefully review applications for new food service businesses, and offer resources on employee training, consumer advisories, and other essential information. The UHD team also conducts thorough inspections to ensure that all facilities are compliant with food safety regulations.

 

ServSafe certification

One of our key initiatives is offering the ServSafe Certified Food Protection Manager Course. This comprehensive program covers the fundamentals of food safety and regulatory compliance, equipping individuals with the knowledge and skills necessary to become certified food protection managers.

Why is this certification so important? State law mandates that any establishment serving food must have a certified food protection manager on duty at all times to ensure that food safety practices are being observed.

These managers play a critical role in public health by making sure that food is handled, prepared, and served properly. With these precautions, the possibility for the transmission of foodborne illnesses is greatly reduced. Certifications are valid for five years, guaranteeing that all establishments maintain an ongoing commitment to food safety.

 

Staying Ahead of Potential Risks

In addition to our regular duties, UHD remains vigilant in addressing potential food safety risks. We issue alerts on FDA food safety recalls and provide guidance on how to navigate potential disruptions — such as power outages or water contamination from storms — that could compromise food safety.

 

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RECALL ALERT: Gerber ‘Soothe N Chew’ Teething Sticks Recalled for Choking Hazard

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Gerber Products Company is initiating a recall and discontinuation of all batches of GERBER® SOOTHE N CHEW® TEETHING STICKS due to a potential choking hazard for babies and young children.

GERBER® SOOTHE N CHEW® TEETHING STICKS were distributed nationwide via the internet and to distribution centers and retail stores in the following states and territories: AL, AR, AZ, CA, CO, CT, DE, FL, GA, HI, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MS, MT, NC, NE, NH, NJ, NV, NY, OH, OK, OR, PA, RI, SC, SD, TN, TX, UT, VA, VT, WA, WI and Puerto Rico.

Recalled products can be identified as follows:

  • GERBER® SOOTHE N CHEW® TEETHING STICKS – STRAWBERRY APPLE
    Net Wt 3.2 Oz (90g) with UPC 0 15000 04618 7
    all lot codes
    Gerber Soothne n Chew Teething Sticks - Strawberry Apple
  • GERBER® SOOTHE N CHEW® TEETHING STICKS – BANANA
    Net Wt 3.2 Oz (90g), with UPC 0 15000 04608 8
    all lot codes
    Gerber Soothe n Chew Teething Sticks - Banana 3.2 oz
  • GERBER® SOOTHE N CHEW® TEETHING STICKS – BANANA
    Net Wt 1.59 Oz (45g), with UPC 0 15000 01015 7
    all lot codes
    Soothe n Chew Teething Sticks Box - Banana - 1.58 oz

This recall and discontinuation is isolated to GERBER® SOOTHE N CHEW® TEETHING STICKS – STRAWBERRY APPLE and GERBER® SOOTHE N CHEW® TEETHING STICKS – BANANA. 

The recall was initiated after receiving consumer complaints of choking incidents. To date, one emergency room visit has been reported.

Consumers who may have purchased GERBER® SOOTHE N CHEW® TEETHING STICKS should not feed this product to their child and can return the product to the retailer where it was purchased for a refund. Anyone concerned about an injury or illness should contact a health care provider. For any additional support needed, Gerber is available 24/7 at 1-800-4-GERBER (1-800-443-7237).

Gerber is working with the U.S. Food & Drug Administration (FDA) on this recall and will cooperate with them fully.

Gerber sincerely apologizes for any concern or inconvenience this action represents to parents, caregivers and retail customers.

More FDA Recalls

Stay Informed About Bird Flu: What You Need to Know

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basket of eggs with chickens nearby

Bird flu, also known as avian influenza, is a viral infection that primarily affects birds but can occasionally spread to humans. While the current risk to the general public remains low, it’s important to stay informed and take simple precautions to protect yourself and your community.

What Is Bird Flu?

Bird flu is caused by influenza viruses that naturally occur in wild birds, such as ducks, geese, and swans. These viruses can sometimes spread to domestic poultry, like chickens and turkeys, and, in rare cases, to humans. While most strains of bird flu don’t infect people, certain types, such as H5N1 and H7N9, have caused serious illness in humans.

How Can You Stay Safe?

The good news is that there are easy steps you can take to reduce your risk of exposure to bird flu:

  1. Avoid Contact with Sick or Dead Birds
    Never touch sick or dead wild birds. If you encounter one, report it to local wildlife authorities. Wild birds can carry the virus without showing symptoms, so it’s best to keep your distance.
  2. Be Cautious Around Poultry
    Avoid contact with sick poultry or birds that appear unwell. If you work with or care for poultry, practice good hygiene, such as washing your hands thoroughly after handling birds or their environments. For more tips on protecting poultry, visit the USDA’s Defend the Flock Program.
  3. Cook Poultry and Eggs Thoroughly
    Properly cooking poultry and eggs kills the bird flu virus and other harmful bacteria. Ensure that poultry reaches an internal temperature of 165°F (74°C) and that eggs are cooked until both the yolk and white are firm.

Why Is Awareness Important?

While the risk to humans is currently low, bird flu viruses can mutate and potentially spread more easily between people. Staying informed and taking preventive measures can help reduce the risk of outbreaks and protect both human and animal health.

Stay Updated

For the latest information on bird flu, including updates on outbreaks and safety guidelines, visit the Centers for Disease Control and Prevention (CDC) website.

By staying aware and taking simple precautions, we can all play a role in preventing the spread of bird flu. Stay safe, stay informed, and share this knowledge with others to help keep your community healthy!

Highly Pathogenic Avian Influenza (Bird Flu) Detected in New London County

 

Recall Alert: MadeGood Granola Bars Recalled Over Potential Metal Pieces

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Granola Bar Recall

Riverside Natural Foods Inc. is voluntarily recalling certain batches of MadeGood granola bars due to the potential presence of a piece of metal in the product, which, if consumed, may result in a safety hazard. The health and safety of our consumers is our highest priority. This recall is being initiated as a precautionary measure; no injuries have been reported.

Specific products impacted by this recall include the following MadeGood products: Chocolate Chip Granola Bars, Mixed Berry Granola Bars, Strawberry Granola Bars, Cookies & Crème Granola Bars, Chocolate Banana Granola Bars, Chocolate Drizzled Birthday Cake Granola Bars, Chocolate Drizzled Cookie Crumble Granola Bars, and Chocolate Drizzled Vanilla Granola Bars. Recalled products were produced between January and November 2024 and distributed throughout Canada, the United States, and other international markets. Product UPCs and best-by dates included in the recall can be found on the website madegoodfoods.com.

Riverside has conducted an extensive investigation of where the recalled products were manufactured and has identified the source of the issue in the manufacturing process. The company has remediated the issue and tested the new processes to ensure that any future risk is fully mitigated.

The company is conducting the voluntary recall with the knowledge of regulatory authorities and working closely with retailers for the removal of recalled products from store shelves.

Consumers who have purchased these products are asked to check them against the list and return the recalled product to the store where they bought it for a full refund.

The health and safety of our consumers is our highest priority. If you have questions regarding the recall, please contact the MadeGood Consumer Hotline at 855-215-5695 between 8am and 5pm EST. For more information, visit the MadeGood website.

Impacted product list can be found below:

December 9, 2024 – Voluntary Recalled Products:

*Items with a Z after the Best By Date are excluded from this recall [e.g., 10/14/2025 Z].

Product Description 

Size 

UPC 

Best By Date* 

Chocolate Chip Granola Bars

34oz (40 bars)

X002FK5HCF

10687456216451

05/03/2025 up to and including
12/06/2025

05/03/2025; 10/12/2025

53.55 oz (63 bars)

10687456216055

08/05/2025; 10/25/2025

5.1oz (6 bars)

687456213057

05/03/2025 up to and including
01/16/2026 and 02/01/2026

10.2oz (12 bars)

687456214115

05/10/2025; 05/11/2025; 06/13/2025;
06/28/2025; 06/29/2025; 07/01/2025;
07/05/2025; 07/06/2025; 07/07/2025;
08/04/2025; 08/05/2025; 09/09/2025;
09/10/2025; 09/22/2025; 09/232025;
10/12/2025; 10/13/2025; 12/19/2025;
12/20/2025; 12/21/2025; 12/22/2025;
01/11/2026; 01/12/2026; 01/13/2026;
02/07/2026; 02/08/2026; 02/21/2026

20.4oz (24 bars)

687456215587

05/10/2025 up to and including
02/21/2026 and 02/25/2026;

5.1oz (6 bars)

00687456215792

02/01/2026

Chocolate
Banana Granola
Bars

5.1oz (6 bars)

687456213088

05/11/2025 up to and including
01/17/2026

Mixed Berry
Granola Bars

34oz (40 bars)

X002FK87OZ

10/04/2025; 11/23/2025; 11/24/2025

10687456216475

10/04/2025; 11/24/2025

5.1oz (6 bars)

687456213064

05/22/2025 up to and including
12/30/2025 and 02/11/2026

5.1oz (6 bars)

00687456215808

07/19/2025; 09/08/2025; 09/16/2025;
01/19/2026

Strawberry Granola Bars

30.6oz (36 bars)

X00485O4XN

09/06/2025; 10/03/2025; 11/22/2025

5.1oz (6 bars)

30.6oz (36 bars)

09/06/2025; 10/03/2025; 11/22/2025;
01/18/2026;

Cookies &
Creme Granola
Bars

30.6oz (36 bars)

X002H3FXVZ

05/29/2025 up to and including
10/27/2025

5.1oz (6 bars)

687456213743

05/29/2025 up to and including
12/26/2025 and 02/10/2026

Halloween
Chocolate Chip
Granola Mini
Bars

12.6oz (30 bars)

687456216508

11/02/2025; 11/03/2025

Chocolate
Drizzled
Birthday Cake
Granola Bars

25.5oz (30 bars)

X002SSIRIF

01/09/2025 up to and including
06/16/2025

4.2oz (5 bars)

687456214160

01/09/2025 up to and including
09/21/2025

17oz (20 bars)

687456215594

03/05/2025 up to and including
07/25/2025

8.5oz (10 bars)

687456215709

01/09/2025 up to and including
09/04/2025

4.2oz (5 bars)

00687456215815

04/25/2025; 08/29/2025; 05/17/2025

Chocolate
Drizzled Cookie
Crumble
Granola Bars

4.2oz (5 bars)

687456214177

01/04/2025 up to and including
09/15/2025

25.5oz (30 bars)

X002SSOR5H

01/05/2025 up to and including
06/02/2025

Chocolate
Drizzled
Granola Bars
Variety Pack

25.5oz (30 bars)

X002SSNEF1

01/05/2025 up to and including
07/12/2025

Holiday
Sprinkles
Chocolate
Drizzled
Granola Mini
Bars

10.5oz (25 bars)

687456214696

08/15/2025; 08/22/2025

Chocolate
Drizzled Vanilla
Granola Bars

25.5oz (30 bars)

X002SSLE1R

02/14/2025; 03/08/2025; 05/10/2025;
06/25/2025

4.2oz (5 bars)

687456214153

02/14/2025 up to and including
08/06/2025 and 09/17/2025

MadeGood
Variety Pack

37 count

X0043RL9KR

12/12/2024 up to and including
07/16/2025

7 count

B079LY41VY

02/17/2025; 02/22/2025; 03/24/2025;
03/25/2025

 

Find More FDA Food Safety Recalls

Food Safety Tips for Thanksgiving Dinner and Leftovers

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woman prepares a turkey

Thanksgiving is a time for family, friends, and, of course, food. However, with all the excitement of the holiday, it’s important to remember food safety practices to make sure everyone has a safe and enjoyable meal.

According to the Centers for Disease Control and Prevention (CDC), food-borne illnesses are a common and significant public health problem in the United States. Each year, an estimated 48 million Americans get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases.

Foodborne Illness Prevention is Key

The good news is that food-borne illnesses can be prevented by following proper food safety practices. Here are some key tips to keep in mind when preparing and serving Thanksgiving dinner:

Clean

  • Wash your hands thoroughly with soap and water for at least 20 seconds before and after handling raw meat, poultry, or seafood.

  • Wash all produce under running water, even if you plan to peel it.

  • Clean and sanitize all surfaces that will come into contact with food, such as countertops, cutting boards, and utensils.

Separate

  • Keep raw meat, poultry, and seafood separate from other foods to prevent cross-contamination.

  • Use different cutting boards for raw meat, poultry, seafood, and produce.

Cook

  • Cook all meat, poultry, and seafood to the proper internal temperature. Use a food thermometer to check for doneness.

  • The safe internal temperatures are:

    • Ground meats: 160°F

    • Ground poultry: 165°F

    • Whole poultry: 165°F (breast, thigh, and stuffing)

    • Beef, pork, lamb, and veal steaks, chops, and roasts: 145°F with a 3-minute rest

    • Seafood: 145°F

Chill

  • Refrigerate leftovers promptly within two hours of cooking.

  • Store leftovers in shallow containers to allow them to cool quickly.

  • Cover leftovers tightly to prevent them from drying out or absorbing odors.

Storing + Reheating Leftovers Leftovers

Proper storage of leftovers is essential to prevent food-borne illnesses. Here are some guidelines for storing Thanksgiving leftovers:

  • Turkey: Cooked turkey can be stored in the refrigerator for up to 3-4 days.

  • Stuffing: Cooked stuffing can be stored in the refrigerator for up to 3-4 days.

  • Mashed potatoes: Mashed potatoes can be stored in the refrigerator for up to 3-4 days.

  • Gravy: Gravy can be stored in the refrigerator for up to 2-3 days.

  • Desserts: Pies and cakes can be stored in the refrigerator for up to 3-4 days.

When reheating leftovers, it’s important to ensure they reach a safe internal temperature of 165°F. Use a food thermometer to check for doneness.

Freezing Leftovers

For longer storage, leftovers can be frozen. Here are some guidelines for freezing Thanksgiving leftovers:

  • Turkey: Cooked turkey can be frozen for up to 2-3 months.

  • Stuffing: Cooked stuffing can be frozen for up to 1-2 months.

  • Mashed potatoes: Mashed potatoes can be frozen for up to 1-2 months.

  • Gravy: Gravy can be frozen for up to 2-3 months.

  • Desserts: Pies and cakes can be frozen for up to 2-3 months.

By following these simple food safety guidelines, you can serve a Thanksgiving dinner that is not only delicious but also safe for everyone to enjoy.