How long do leftovers last? And other food safety questions, answered
Life Kit: Health
Deep Dive
Why is it important to wash hands thoroughly before handling food?
Washing hands with soap and water for at least 20 seconds before and after handling food is crucial because norovirus, the leading cause of foodborne illness in the U.S., is often spread through contaminated surfaces touched by infected individuals. Proper handwashing minimizes the risk of transferring harmful bacteria to food.
What are the risks of not properly storing leftovers?
Improperly stored leftovers can lead to foodborne illnesses. The FDA recommends refrigerating leftovers within two hours (or one hour if the temperature is above 90°F) to avoid the temperature danger zone (40°F to 140°F), where bacteria can double in as little as 20 minutes. Leftovers can be safely stored in the fridge for 3-4 days if cooked properly.
Why should you avoid washing raw poultry before cooking?
Washing raw poultry can spread bacteria like salmonella to kitchen surfaces, utensils, and other foods through splashing. The FDA and CDC advise against washing poultry because cooking it to the proper internal temperature (165°F) will kill any harmful bacteria present.
What is the temperature danger zone, and why is it significant?
The temperature danger zone is between 40°F and 140°F, where bacteria grow most rapidly. In this range, bacteria can double in as little as 20 minutes, increasing the risk of foodborne illness. Keeping food either hot (above 140°F) or cold (below 40°F) helps prevent bacterial growth.
How can cross-contamination be prevented in the kitchen?
Cross-contamination can be prevented by separating raw meat, poultry, seafood, and eggs from other foods during shopping, storage, and preparation. Using color-coded cutting boards, keeping utensils separate for raw and cooked foods, and storing raw meats on the bottom shelf of the fridge are effective strategies.
What is the safest way to thaw frozen foods?
Frozen foods should be thawed in the refrigerator, in cold water, or in the microwave to avoid the temperature danger zone. Once thawed, the food should be cooked or refrozen immediately. Leaving food to thaw at room temperature is unsafe as it allows bacteria to grow.
Why is it important to use a food thermometer when cooking?
A food thermometer ensures that meat, poultry, seafood, and egg products reach a safe internal temperature, killing harmful bacteria. Relying on color or texture alone is unreliable, and undercooked food can contain dangerous levels of bacteria, leading to foodborne illness.
What are the best practices for reheating leftovers?
Leftovers should be reheated to 165°F to ensure safety. Soups, sauces, and gravy should be brought to a boil. When using a microwave, rotate the food to ensure even heating. Properly reheated leftovers can be stored in the fridge for another 3-4 days, though quality may decline with each reheating.
Why should perishable foods not be left out for more than two hours?
Perishable foods left out for more than two hours (or one hour in temperatures above 90°F) enter the temperature danger zone, where bacteria multiply rapidly. This increases the risk of foodborne illness. Refrigerating food promptly helps slow bacterial growth and keeps it safe to eat.
What is the significance of expiration, use-by, and best-by dates on food products?
Expiration dates are strict and indicate when a product should no longer be consumed. Use-by and best-by dates are guidelines for optimal quality and freshness, not safety. Foods past these dates can still be safe to eat if they show no signs of spoilage, such as discoloration, odor, or texture changes.
- The five-second rule is a myth.
- Wash hands thoroughly for at least 20 seconds.
- Clean countertops and utensils before cooking.
- Wash all fresh produce, but never wash poultry or meat.
Shownotes Transcript