Overview
- Raclette and fondue remain the most popular New Year’s Eve dishes in Germany, with outlets publishing shopping lists, prep checklists and recipe collections.
- The Robert Koch Institute and the Federal Institute for Risk Assessment reiterate that Campylobacter from raw meat—especially poultry—can cause diarrheal illness and spread via cross-contamination, even re‑infecting cooked foods.
- Official guidance stresses kitchen hygiene, separating raw and ready‑to‑eat items, washing hands, using dedicated utensils and handling raw chicken with tongs.
- Safety recommendations specify internal temperatures of 70°C held for at least two minutes to kill pathogens, and hot oil or broth for meat fondues should be sufficiently heated, with reports citing about 180°C for frying oil.
- Consumer guides advise planning roughly 200–250 g cheese per adult, 150–200 g potatoes, 120–150 g meat (up to 200 g for hearty eaters) and 150–200 g vegetables, while chefs offer shortcuts, wine pairings and inventive Pfännchen ideas from steirischer Wurzelspeck to Miyazaki beef.