Make Leftovers Safer to Consume

The bacteria that cause food poisoning proliferate at room temperature. To make sure it’s safe, put food in the fridge or freezer within 2 hours after it’s cooked or taken off a heat source, such as a warming tray. If it’s hot outside (above 90 F), do this within 1 hour. One in 3 people admits to eating pizza left out overnight. If those slices have been sitting out for hours, throw them away.https://f5f2cb4xq33l9y19ndgir4vnch.hop.clickbank.net/

You don’t need to wait until leftovers are at room temperature. You can put hot foods directly into the fridge. Large amounts, such as a pot of soup or a whole chicken, can take too long to cool. If you’d like to chill them quickly, you can divide them into smaller, shallow portions or put them in a leak-proof container in a large bowl of ice and a little water.

More than a third of Americans have too-warm refrigerators. This can lead to bacteria growth. Check that your fridge is set to 40 degrees or below; the freezer should be 0 F or below. If the control doesn’t show the exact temperature, you may need an appliance thermometer. And it’s best to leave room between items. This helps the cold air circulate and cool down food.

You can’t see, smell, or taste the bacteria that can make you sick. To protect against food poisoning, toss out food after 3 to 4 days in the fridge or move it to the freezer. While frozen leftovers are safe for a long time, they lose flavor and texture after 3 to 4 months. Always use airtight packaging or containers, and write down the date.

To kill dangerous bacteria, you need to heat food to 165 F. The best way to tell if it has reached that temperature is with a food thermometer. Put it in different places, especially the thickest or deepest part, because dishes can cook unevenly.

Putting frozen foods in hot water or leaving them on the counter to thaw can make bacteria grow faster. Instead, thaw them in the fridge. It’ll take 24 hours to thaw every 1 to 5 pounds of food. Need a faster way? Put a leak-proof bag or container in a bowl of cold water, and replace the water every half hour. You can also defrost frozen leftovers in the microwave, oven, or stove.

While freezing can slow the growth of bacteria, it doesn’t kill them. When you thaw leftovers, the bacteria may start growing again, making you sick. That’s why it’s important to reheat thawed leftovers the right way.

Slow cookers and chafing dishes can take a while to warm up. That means your leftovers may stay between 40 and 140 F for too long. Instead, microwave them, bake them at 325 F or higher, or bring sauces, soups, and gravies to a rolling boil. No matter what method you choose, always check the temperature with a thermometer before serving.

Didn’t finish all those leftovers? Don’t toss them out. Put them back in the freezer and save them for another meal. Just make sure that you heat them to 165 F first. You don’t want to refreeze thawed foods that haven’t been cooked.