Super Bowl LX: How to avoid foodborne illness at your watch party

As Super Bowl LX approaches on February 8, fans are filling their shopping carts in preparation for the New England Patriots – Seattle Seahawks rematch.

But the pleasure of the game must not leave food safety aside. With pizza, buffalo wings, dips and other favorites sitting out for hours at watch parties, bacteria can multiply quickly in the danger zone (40 to 140 degrees F), turning a celebration into a foodborne illness risk.

The Patriots and Seahawks are rekindling memories of the dramatic ending to Super Bowl XLIX, when New England’s Malcolm Butler sealed a 28-24 victory with a goal-line interception. Now, Drake Maye leads the Pats in their first post-Brady title run, while Sam Darnold fuels Seattle’s offense alongside Jaxon Smith-Njigba and Kenneth Walker III. The Seahawks, who are coming off an NFC championship victory against the Rams (31-27), are seeking their second Super Bowl title while New England is aiming for its seventh.

Super Bowl Sunday is the second largest eating day in the United States after Thanksgiving. Americans are expected to devour about 1.48 billion wings this year, about 10 million more than last year, according to the National Chicken Council. That’s enough to fit about 693 wings in every seat in the NFL’s 32 stadiums. Demand for pizza is also increasing, with states like Delaware, Michigan and Pennsylvania topping “pizza near me” searches, fueling a nationwide increase in takeout and delivery.

To keep your game day stream safe, follow the tips from the USDA Food Safety and Inspection Service:

• Manage takeaway/delivery: Use insulated bags for transport lasting more than an hour; serve quickly or refrigerate until warmed to 165 degrees F (check with a thermometer). Reheat liquids like chili or soups to a boil.
• Beat the danger zone: Keep hot foods at 140 degrees F or higher for slow cookers and warming trays, and cold foods at 40 degrees F or lower with ice baths. Update batches at half time. Throw away perishable foods left out for more than two hours, or one hour if the ambient temperature is above 90 degrees F.
• Cook smart: Wings and poultry should reach 165 degrees F internal – check several pieces. Ground meats: 160 degrees F; whole meats: 145 degrees F with a 3 minute rest before eating.
• Four steps to food safety: Clean (wash hands for 20 seconds with soap and water; disinfect surfaces with 1 tablespoon of unscented liquid bleach per gallon of water), Separate (use separate cutting boards, plates and utensils for raw and ready-to-eat foods; cool plates for a few seconds), Cook to safe temperatures, Cool leftovers quickly in shallow containers.
• Half-time cleaning: Set timers to track downtime; refrigerate perishable foods within 2 hours.

Whether you’re cheering for Maye’s deep ball or Seattle’s “dark side” defense, prioritizing food safety ensures your party ends in a victory, not down time on the couch. For questions, call the USDA Meat and Poultry Hotline at 1-888-MPHotline.