Already cooked foods that are stored in the refrigerator have a specific period during which they are safe to eat. The longer the time passes, the greater the risk of food poisoning.
Save leftovers food which are cooked the same day is a practice established in most homes. And many people prepare more portions than usual to eat on other days of the week, thus saving a little time in their routine.
Although this is a beneficial solution, it is also crucial to consider that leftover food stored in the fridge They have a specific length of time during which they are safe to consume. When this period is exceeded, children and adults are more exposed to suffering from a disease caused by food.
How long can you keep leftover food?
Katherine Zeratsky, a nutritionist at the Mayo Clinic, says that after storing leftover cooked foods, they should be maximum 3 to 4 days in the refrigerator.
After this time, they are more likely to grow bacteria and eventually cause a food poisoning an illness that leaves symptoms such as vomiting, diarrhea, fever, chills, and headache. Although the bacteria do not change the color or smell of food, they can still be harmful to your health.
Since United States Department of Agriculture (USDA) also ensure that foods that have undergone a cooking process last in the refrigerator for a maximum of 4 days.
“Harmful bacteria can grow at low temperatures, such as in the refrigerator. Some bacteria, such as Listeria monocytogenes (Lm), thrive at cold temperatures and, if present, will grow in the refrigerator and could cause illness,” the agency says.
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According to the Mayo Clinic nutrition expert, if you’re going to store leftovers in the refrigerator, it’s best to do so as soon as you’re done eating.
Other considerations are that already cooked foods should not be left at room temperature for more than two hours, and in the case of temperatures above 32°C, no more than one hour should be allowed to elapse.
“The key to food safety is maintaining the temperature of hot and cold foods. The goal is to reduce the amount of time food remains in the ‘danger zone.’ Zeratsky says.
From the Mayo Clinic, they suggest that several precautionary measures can be taken when consuming food outside. In the case of cold foods, the ideal is to leave them in a portable refrigerator with ice or cold gel packs, at least until the time of serving.
“Have another separate cooler for drinks, as this one will be opened more frequently and the temperature may change,” they add.
Source: Latercera
I’m Rose Brown , a journalist and writer with over 10 years of experience in the news industry. I specialize in covering tennis-related news for Athletistic, a leading sports media website. My writing is highly regarded for its quick turnaround and accuracy, as well as my ability to tell compelling stories about the sport.
