In recent years, health experts point to the New Year as a peak season for food and alcohol related illnesses. A toxicologist named Mikhail Kutushov emphasized in an interview that the root cause often lies not in what is served, but in how it is stored and handled before the celebration even begins. Improper storage is a common fault in households preparing for the holiday: people buy more than needed and tuck leftovers away in places that are not temperature controlled, such as porches, balconies, or ordinary room space. When different kinds of foods end up stacked together in one place, it creates a risky environment where temperature fluctuations and cross contamination can thrive, raising the chances of stomach distress after the feast.
According to Kutushov, symptoms of poisoning from spoiled food typically present in a familiar pattern. Expect nausea, vomiting, fatigue, and diarrhea. In more serious situations, there can be convulsions or fainting, which underscores how quickly a routine holiday meal can spiral into a medical concern if safety practices are ignored. The message is straightforward: do not ignore signs that something has gone bad, even if it seems like a minor stomach upset at first. The body often tells you more than you realize, and timely recognition can prevent complications.
One critical point he makes concerns canned goods. The New Year period often brings a rush of prepared, shelf-stable items, and canned foods are commonly at the center of problems when storage conditions or shelf life are overlooked. Botulism, though rare, is a deadly risk associated with improper canning or compromised containers. Key warning signs include a swollen lid, cloudy liquid, bubbles inside the jar, or visible mold. If any of these are present, the product should be discarded immediately to avoid serious illness. This caution applies not only to traditional holiday staples but to any home-preserved items that might have spent too long in storage or been opened and re-sealed without proper hygiene.
Beyond canned goods, there are practical steps to reduce the chance of foodborne illness during New Year celebrations. Keeping perishable items in a refrigerator set at or below four degrees Celsius (39 degrees Fahrenheit) and using a separate space for raw items helps minimize cross contamination. It is wise to plan portions ahead of time, so surplus food does not accumulate in warm rooms where bacteria can thrive. When organizing a feast, wash hands thoroughly, use clean utensils for each dish, and avoid placing hot leftovers back into the same containers that held raw ingredients. These habits add up to a safer, more enjoyable holiday experience for everyone involved, especially in households where guests may bring different dishes that arrive from various storage conditions. A little vigilance can prevent a lot of regret when the New Year comes around.