Staying Healthy This Fall: 10 Smart Ways to Avoid Food Poisoning When Temperatures Drop
Fall is a season of change. As the air cools, routines shift: football games, holiday potlucks, pumpkin-spiced everything, and cozy nights in the kitchen. But cooler weather doesn’t mean the risk of foodborne illness disappears. In fact, fall can present unique food safety challenges that many people overlook.
From improper storage of hearty leftovers to seasonal treats like unpasteurized cider, food poisoning remains a serious concern. Here are the top 10 ways to reduce your risk of getting sick this fall.
1. Handle Leftovers with Care
Fall means stews, soups, and casseroles—big dishes that often lead to days of leftovers. But food safety experts warn that large pots can stay warm in the “danger zone” (40°F–140°F) long enough for bacteria to multiply.
- Store leftovers in shallow containers to help them cool quickly.
- Refrigerate or freeze within two hours of cooking (or one hour if left outside at a game or gathering).
- Always reheat leftovers to 165°F before eating.
2. Don’t Trust the Cold Weather to Keep Food Safe
Tailgates, bonfires, and outdoor potlucks don’t stop just because the weather cools down. Many people assume that chilly air acts like a refrigerator. It doesn’t.
- Keep perishable foods on ice in a cooler if they’ll be outside for more than two hours.
- Use a thermometer to check cooler temps—aim for 40°F or below.
- Don’t leave cooked meats, dairy dishes, or dips sitting out, even on brisk fall days.
3. Be Smart with Apple Cider and Seasonal Drinks
Fresh cider is a fall favorite at farms and festivals, but unless it’s pasteurized, it may carry E. coli or Salmonella.
- Buy pasteurized cider whenever possible.
- If you’re unsure, heat unpasteurized cider to at least 160°F before serving.
- The same rules apply to eggnog and other dairy-based seasonal beverages—pasteurization matters.
4. Wash Fall Produce Thoroughly
Apples, squash, pumpkins, and root vegetables may look clean, but they can carry dirt and bacteria from the farm.
- Rinse produce under running water—even items you peel later, like squash or pumpkins.
- Use a produce brush for firm vegetables.
- Dry with a clean towel or paper towel to further reduce bacteria.
5. Watch Out for Cross-Contamination
Fall means more cooking at home, especially large meals. Raw poultry for Thanksgiving or roasts for Sunday dinners can contaminate everything around them if not handled carefully.
- Use separate cutting boards for raw meat and vegetables.
- Wash hands, knives, and counters with hot soapy water immediately after contact with raw foods.
- Never place cooked foods back on plates that hold raw items.
6. Keep Holiday Baking Safe
Fall is baking season, but raw cookie dough, pumpkin pie fillings, and batters can all contain raw eggs or flour that carry bacteria.
- Avoid eating raw batter or dough.
- Use pasteurized eggs for recipes that won’t be fully cooked.
- Remember: even flour can harbor harmful bacteria—always bake before tasting.
7. Store Cold Weather Foods Safely
Hearty fall staples—chili, meatloaf, casseroles—often include meat, beans, and dairy. All need proper refrigeration.
- Keep your refrigerator at 40°F or below and your freezer at 0°F or below.
- Don’t overload your fridge during the holidays; crowded shelves can block air circulation.
- Label and date leftovers so you know when to toss them (most should be eaten within 3–4 days).
8. Use Food Thermometers—Every Time
Cooler air can trick cooks into thinking food is done before it is. Burgers may brown quickly on a tailgate grill, but color isn’t a reliable indicator.
- Poultry: 165°F
- Ground meats: 160°F
- Beef, pork, lamb (steaks/roasts): 145°F with a 3-minute rest
- Leftovers: 165°F
9. Know Who’s Most at Risk
Certain groups face more severe consequences from foodborne illness:
- Children under 5
- Adults over 65
- Pregnant women
- People with weakened immune systems
If you’re preparing food for these groups, take extra precautions and avoid risky foods like raw sprouts, unpasteurized juices, and soft cheeses made with unpasteurized milk.
10. Stay Alert for Recalls and Outbreaks
Even if you do everything right, contamination can happen before food reaches your kitchen. Fall often brings high-volume production and distribution of seasonal foods—meaning more opportunities for mistakes.
- Check lot numbers and expiration dates when outbreaks are reported.
- Don’t ignore recalls—throw out affected products immediately.
What to Do if You Suspect Food Poisoning
Symptoms like nausea, vomiting, diarrhea, fever, and stomach cramps can appear within hours or days of eating contaminated food. While most people recover on their own, some develop severe complications requiring hospitalization.
If you believe you or a loved one became sick from contaminated food, it’s important to:
- Seek medical care immediately, especially if symptoms are severe or persistent.
- Report your illness to your local health department to help track potential outbreaks.
- Contact a food poisoning attorney to understand your rights.
At Ron Simon & Associates, our legal team has represented thousands of victims nationwide in food poisoning cases. If you or someone in your family has been affected, reaching out can help you recover compensation for medical bills, lost wages, and other damages—while also holding negligent food companies accountable.
Final Thoughts
Fall is a season to enjoy—football games, pumpkin carving, Thanksgiving feasts, and cozy dinners with loved ones. But it’s also a time when food poisoning risks shift in subtle ways. By paying attention to how foods are cooked, stored, and served, you can protect your family from unnecessary illness.
Safe habits don’t have to be complicated. They just need to be consistent. Because whether it’s July heat or October chill, foodborne pathogens don’t take a break.
