4 leftovers that shouldn't stay in your fridge for more than 48 hours

These leftovers can put you at risk just a few days after the first serving.

Key Points

• Refrigeration slows but doesn’t stop bacterial growth; some foods become unsafe after 48 hours.
• Leftover rare meats, salad greens, and improperly cooled rice can harbor harmful bacteria.
• Cool dense foods like sauces quickly in small portions to avoid the Temperature Danger Zone.

There could be danger growing in your refrigerator as you read this. Meals that were perfectly fine 48 hours ago might not be today. And we’re not talking about the dry piece of chicken that your server forgot to pack up with its sauce. 

Melissa Vaccaro, M.S., CP-FS, PCQI, is the senior food safety program specialist at the National Environmental Health Association. “Many people assume refrigeration stops bacterial growth completely, but that is not true,” she says. “Refrigeration slows growth for many pathogens, yet some microorganisms can still survive—and a few can even continue growing slowly at refrigerator temperatures.”

The possibility of foodborne illness means that meals that were once OK can become downright dangerous if they overstay their welcome, causing anything from mild gastric symptoms to even death in rare cases. We talked to two food safety experts to learn which types of food to toss after two days to keep you and your family safe from foodborne illness.

1. Undercooked Meat and Seafood

A leftover rare burger, seared rare tuna or any other animal protein not completely cooked can pose a higher food safety risk harboring bacteria such as E.coli, Listeria or Salmonella. These harmful bacteria, which are killed by cooking to a safe temperature, may not be destroyed in lower temperature preparations. This is why many restaurants have warnings on their menus that consuming undercooked meat or seafood can pose a health risk.

“The bacteria need that protein for its nutrients, so they’re able to grow and multiply,” explains Vaccaro. It’s best to reheat these foods to safe temperatures (at least 165°F) and avoid letting them sit in the refrigerator too long. If you know that your food languished for a while at room temperature, it’s probably not safe to eat or worth reheating.

2. Salad

Raw vegetables kept in a “wet, moldy environment,” as Miller puts it, can be just as dangerous as meat. Unfortunately, leafy greens are some of the most common foods to be affected by E.coli, Listeria, Salmonella and Norovirus. “Once greens are chopped, damaged plant tissue releases moisture and nutrients that can support bacterial growth more readily than intact leaves,” says Vaccaro. 

That means that the longer your salad is in the fridge, the higher your risk of illness. On the plus side, when it comes to salad, wilted lettuce will likely make your leftover Caesar unpalatable before it becomes dangerous.

3. Rice and Pasta

Infections stemming from the bacterium Bacillus cereus are often called “Fried Rice Syndrome.” One of the main culprits for Fried Rice Syndrome is cooling your rice the wrong way. That’s because leaving rice or pasta at room temperature makes it a breeding ground for the spore-forming bacterium. “The spores can survive cooking. If rice is left at room temperature too long, the spores can germinate and produce toxins that may cause vomiting or diarrhea,” explains Vaccaro. 

Miller recommends putting your large batches into smaller vessels for immediate cooling in the refrigerator. “Small portions or shallow pans of warm rice can and should be refrigerated promptly,” adds Vaccaro. “The old advice to leave rice out until completely cooled is outdated and can increase food safety risk.”

4. Large Batches of Food

The same logic of careful cooling applies to anything you make in bulk, including your freshly harvested-tomato sauce. “I'm an avid gardener and every year, I make huge batches of pasta sauce,” says Miller. But if not properly cooled down, “different types of bacteria or different types of pathogens will start producing some toxins, and they may not even be killed when you reheat the item.”

Her fix? Use an ice bath to cool your small, shallow containers of sauce in the kitchen sink until they’re ready to be stored in the refrigerator or freezer. It’s also possible to add ice as an ingredient or use an ice wand, cooling the sauce from the inside. 

“Slow cooling is especially risky for dense foods like sauces, soups, stews, chili and gravies,” says Vaccaro. “Large containers are a major problem because the center stays warm for too long.” To ensure safe cooling of foods, the FDA says food should cool from 135°F to 41°F within six hours, with the first step going from full heat to 75°F in two hours or less.

How to Store Leftovers Safely

Keep food at 40°F or Below

“We want to make sure that they're keeping food out of the ‘Temperature Danger Zone’,” says Vaccaro. According to the USDA, that range is 40 to 140°F. It’s between those two temperatures that the bacteria in food replicate rapidly. Using a refrigerator thermometer is a good way to ensure that your refrigerator remains cold enough (no more than 40°F) to keep you safe.

Separate Raw Meats

“Anything that's ready-to-eat should be separate [from raw meats],” says Vaccaro. “You don't want any chance that any raw meat is going to drip onto anything that would be ready to eat.”

Cover Containers Well

That flimsy covering of foil or cling wrap could lead to cross-contamination. “By keeping things tightly covered in your refrigerator, you're lowering the risk of cross-contaminating,” explains Miller. Instead, she swears by containers with sealable lids. That said, be sure the food cools properly before sealing it.

Always Thaw Frozen Food in the Refrigerator

That leftover pasta sauce you put in the freezer? Don’t leave it on the counter or sink to get ready to serve, cautions Miller. “Thawing requires some planning ahead, especially when you think about Thanksgiving and turkeys, right? But even day to day, the best place to thaw anything is in your refrigerator,” she says. 

Clean your Refrigerator Regularly

Another way to beat cross-contamination is by making sure that every drip and spill is cleaned and sanitized, says Vaccaro. But you should go beyond spot-cleaning. “I always tell people, I think it's a good idea to do a really good cleaning of all the nooks and crannies of your refrigerator about every six months,” she says. If there was a recent spill of raw meat juices, it’s best to get to it right away.

Our Expert Take

Foodborne illness is a very real threat, but knowing some basic food safety rules can help keep you healthy. Proper cooling and food storage help prevent the overgrowth of harmful bacteria. For some high-risk foods, throwing them after 48 hours will help to prevent you from getting sick. When it comes to leftovers, it’s more of a sprint than a marathon, so keep your leftovers where you’ll see them in the fridge and don’t forget to enjoy them quickly. And if you’re not sure? Remember the saying: “When in doubt, throw it out.”

Read the original article on EatingWell