Food Storage
If not properly handled, leftovers and foods stored long-term can harbor many different organisms that can cause food borne illness. Bacteria grow most rapidly between the temperatures of 40 °F and 140 °F so foods should be cooled promptly and properly handled to decrease risk and preserve freshness.
The temperature of foods should be reduced rapidly to discourage bacterial growth. For this reason, your refrigerator should be set at 40 °F. Use a refrigerator thermometer inside your refrigerator to monitor its temperature. Key in storing food safely is ensuring it is stored at the proper temperature. Foods such as meat, poultry, seafood, dairy, eggs, fruits and vegetables should be stored at or below 40°F.
Perishable foods, including leftovers, should be refrigerated within two hours of when they were purchased or prepared. During hot weather in excess of 90 °F, food should be refrigerated within one hour.
When storing leftovers, wash your hands with soap and water first, before handling. Hot food can be placed directly in the refrigerator but smaller portions in small, shallow containers will cool more quickly. Leftover roasts and poultry should be wrapped tightly in aluminum foil or plastic wrap and eaten within four days. Leftover fish or seafood should be wrapped tightly in aluminum foil or plastic wrap and used within a day or two. Refrigerated vegetables, stored in airtight plastic containers, can be safely eaten for up to five days.
Botulism can grow in canned and vacuum-packed foods so it’s important that if cans or packages are swollen, or if one end of a can pops when the other end is pushed, that these items not be open but instead, thrown away. Dry foods like flour, cereal and sugar should be stored a minimum of six inches off the floor and in a clean, cool, dry area. Never purchase damaged packages with rips, tears or punctures.
Frozen food and food that is purchased frozen should be stored at 0°F to avoid bacteria growth. When you’re ready to prepare frozen food, it should be carefully thawed in the refrigerator or as part of the cooking process to avoid spoilage or contamination. You can also defrost food in the microwave that you intend to cook immediately. Never thaw frozen food at room temperature. Because freezing keeps food safe indefinitely, sell-by dates on packages may be months old by the time the food is actually used. Therefore, use a marker or print a label with the date to indicate when the food was frozen.
When properly stored and refrigerated, leftover foods from a delicious meal can be enjoyed for several days afterward. Foods stored long term offer many benefits including being able to taste the bounty of summer in the cold winter months or extending the shelf life and freshness of your favorite foods long after the purchase date. Precautions like keeping food cold enough and storing in a cool, dry place can keep food fresher, longer and increase your eating enjoyment.
Author: Pablo Maiorino
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