How long can you safely keep leftovers in the refrigerator?
Answer From Katherine Zeratsky, R.D., L.D.
Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time. But they usually taste better if eaten within 3 to 4 months.
After 3 to 4 days, germs, also called bacteria, may begin to grow in refrigerated leftovers. This growth increases the risk of food poisoning, also called foodborne illness. Bacteria typically don't change the taste, smell or look of food. So you can't tell whether a food is dangerous to eat. If you're in doubt about a food's safety, it's best to throw it out.
What if the leftovers have been sitting out?
The best plan is to put leftovers in the refrigerator right after your meal. Food that is sitting out for a party or picnic should be chilled after two hours at typical room temperature. If it's above 90 degrees Fahrenheit (32 degrees Celsius) or more, food should not sit out for more than one hour.
The key for food safety is to keep hot food hot and cold food cold. Your goal is to lower the time that food is in the "danger zone." That means between 40 degrees Fahrenheit and 140 degrees Fahrenheit (4 degrees Celsius and 60 degrees Celsius). This is the temperature range when bacteria can multiply fast.
Keep hot foods above 140 degrees Fahrenheit (60 degrees Celsius) in a warming tray or slow cooker while sitting out. Cold perishable foods, such as chicken salad or cold meat sandwiches, can be put in serving dishes in bowls of ice.
How do I safely reheat leftovers?
Reheat leftovers until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Stir the food when reheating to make sure the food heats evenly. Slow cookers aren't suggested for reheating leftovers because the slow rate the temperature raises may promote bacterial growth.
Frozen leftovers should be thawed before cooking. Do not thaw leftovers by leaving them on the counter.
You can safely thaw frozen food three ways. You can microwave it, move it to the refrigerator to thaw overnight or put it in a leakproof container in cold water.
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- Leftovers and food safety. U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety. Accessed Sept. 6, 2022.
- Foodborne illness and disease. U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety/foodborne-illness-and-disease. Accessed Sept. 7, 2022.
- Slow cookers and food safety. U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/slow-cookers-and-food-safety. Accessed Sept. 7, 2022.
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I'm an enthusiast with a deep understanding of food safety, particularly when it comes to handling leftovers. My expertise is backed by comprehensive knowledge of microbiology, nutrition, and culinary practices. Let's delve into the concepts presented in the provided article.
1. Leftovers Storage Time: The article mentions that leftovers can be safely kept in the refrigerator for 3 to 4 days. Beyond this timeframe, the risk of food poisoning increases due to the growth of bacteria. This aligns with the fundamental principles of microbiology, where the proliferation of harmful bacteria occurs over time, especially at temperatures above freezing but below cooking temperatures.
2. Freezing Leftovers: To extend the shelf life of leftovers, freezing is recommended. Frozen leftovers can remain safe for an extended period, but for optimal taste and quality, it's suggested to consume them within 3 to 4 months. This is in line with the principles of food preservation, where freezing inhibits bacterial growth and enzymatic reactions, but over time, the quality of frozen food can decline.
3. Danger Zone Temperature: The article emphasizes the importance of keeping hot food hot and cold food cold to minimize the time spent in the "danger zone" temperature range of 40 to 140 degrees Fahrenheit (4 to 60 degrees Celsius). In this range, bacteria multiply rapidly. This aligns with basic food safety guidelines, where maintaining proper temperatures is crucial to preventing foodborne illnesses.
4. Leftovers Sitting Out: If leftovers have been sitting out, the article advises refrigerating them promptly. The two-hour limit for food left at room temperature aligns with established food safety practices. In warmer conditions (above 90 degrees Fahrenheit or 32 degrees Celsius), the time limit is reduced to one hour.
5. Reheating Leftovers: When reheating leftovers, it's crucial to ensure that the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Stirring the food during reheating promotes even heating, preventing pockets where bacteria could survive. The caution against using slow cookers for reheating is based on the slow rate at which temperatures increase, which could facilitate bacterial growth.
6. Thawing Frozen Leftovers: Frozen leftovers should be thawed safely before cooking. The article outlines three safe methods: microwaving, refrigerating overnight, or placing the frozen food in a leakproof container in cold water. These methods prevent the growth of bacteria during the thawing process.
7. Expert Source: The information is attributed to Katherine Zeratsky, R.D., L.D., from Mayo Clinic. The inclusion of an expert source adds credibility to the information presented, highlighting the reliance on evidence-based practices in the field of nutrition and food safety.
8. Additional Resources: The article references the U.S. Department of Agriculture for additional information on leftovers, food safety basics, and the use of slow cookers. This indicates a reliance on authoritative sources to provide comprehensive and accurate guidance on food safety practices.
