Leaving Food on the Thanksgiving Table for More than Two Hours Can Lead to Increased Risk for Food Borne Illness

Thanksgiving is one of the most celebrated food holidays in the United States, a day defined by large gatherings, abundant meals, and hours-long feasting around a shared table. But the very traditions that make Thanksgiving comforting also create ideal conditions for food-borne pathogens to flourish . One of the most important—and most frequently overlooked—food-safety principles is the “two-hour rule”: the guideline advising that cooked food should not remain at room temperature for more than two hours. Once that window closes, the risk of bacterial growth increases sharply, transforming beloved dishes such as turkey, stuffing, mashed potatoes, and gravy into potential vectors for illness. The holiday’s leisurely pace, with guests chatting for extended periods and returning repeatedly for