On Sunday, when Americans come together to watch the Super Bowl, the food options may carry as much weight as the outcome of the game.

Due to the extended duration of the event, there is an increased risk of foodborne illness if proper precautions are not taken by the hosts and guests.

Experts in health recommend the following practices to prevent foodborne illnesses: proper temperature control during food preparation and storage, preventing cross-contamination, refraining from double-dipping, and exercising caution when leaving perishable snacks such as chicken wings, meatballs, and veggie platters out for extended periods of time.

Here is a strategy for safely partying:

Several products that were potential candidates for a Super Bowl party have been recalled this week in light of a fatal listeria outbreak causing food poisoning.

Please inspect your fridge for bean dips, enchiladas, soft cheeses, sour cream, and taco kits made by Rizo Lopez Foods. These products may have been sold at Costco, Trader Joe’s, and Albertson’s.

To view the complete inventory of recalled food items, please refer to the website of the U.S. Food and Drug Administration.

Foodborne illness can be caused by a range of harmful bacteria, including listeria, salmonella, E. coli and others.

At low levels, the pollution may not pose a threat. Issues arise when foods containing the bacteria are left at room temperature for extended periods, creating conditions for the bugs to increase in number to potentially hazardous levels. According to Joanne Slavin, a food science and nutrition professor at the University of Minnesota-Twin Cities, this is the case.

In the last quarter, the bacteria could potentially have the upper hand, according to her statement: “Individuals are consuming food items that have been left out for an extended period of time.”

According to the U.S. Department of Agriculture, perishable items such as chicken wings, deli wraps, meatballs, and fresh produce should not be left out for longer than two hours.

Serve small portions of food and refill the trays often.

A key method for preventing sickness is to correctly heat and serve all food, whether it is takeout or homemade.

Slavin explained that for him, the main focus is on maintaining cold food at a low temperature and hot food at a high temperature.

Use a food thermometer to make sure that meats are cooked to proper temperatures, including 145 degrees Fahrenheit for whole meat, 160 F for poultry and 165 F for leftovers and casseroles.

According to the USDA, bacteria reproduce quickly when temperatures are between 40 degrees F and 140 F. To prevent this, it is recommended to keep cold foods in the refrigerator until they are ready to be served, or to keep them surrounded by ice. Hot foods should be kept at a temperature of 140 F or higher, which can be achieved by using a preheated oven, warming trays, chafing dishes, or slow cookers.

During a tense match, it may be tempting to overlook basic procedures. However, it is crucial to keep in mind certain fundamental guidelines.

Before and after dealing with raw meat and poultry, make sure to wash your hands for a full 20 seconds.

Reworded: Prior to and after handling raw meat, use soap and warm water to clean all surfaces and utensils. Afterwards, sanitize surfaces using a store-bought or homemade solution that includes bleach.

3. Utilize different cutting boards, dishes, and utensils for handling raw meat and poultry versus prepared foods.

4. Mind cross contamination while snacking. “Double-dipping? That definitely concerns me,” Slavin stated. Approach: Use a spoon to transfer a small portion of dip onto a plate to avoid contaminating the entire batch with your saliva or germs from your hands.

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The Howard Hughes Medical Institute’s Science and Educational Media Group provides support to the Associated Press Health and Science Department, which is responsible for all of the content.