Feature Articles
Taking Care of Leftovers
Barbara Willenberg, Former Associate State Nutrition Specialist
Jo Britt-Rankin, State Nutrition Specialist
Cool Leftovers Quickly
- Leftover perishable foods like meat, fish, poultry, and foods containing eggs or dairy products, should be cooked quickly in the refrigerator or freezer. Don't worry, modern refrigerators and freezers were made to cool hot food.
- Divide large portions of hot food into small, shallow containers.
- Don't cool perishable leftovers on the kitchen
counter or let them sit at room temperature. Warm,
moist food is a good place for food-poisoning germs
to grow.
Eat leftovers in three to four days
- Use perishable leftovers within three to four days.
- Freeze them for longer storage.
- Throw out leftovers that smell bad or look moldy or slimy.
- Never taste old leftovers to see if they are safe.
- Heating leftovers that have spoiled will not
make them safe. Some poisons made by food-poisoning
germs are not destroyed by heat.
Thaw leftovers in the refrigerator
- Always thaw frozen leftovers in the refrigerator.
- Heat leftovers until they are very hot. A covered pot will keep moisture in and make sure food heats all the way through.
- Bring gravy, soup and sauces to a full rolling boil.
- Leftovers can also be safely thawed in your microwave.
- Follow the direction in your instruction booklet. Cook and serve thawed food right away.
- Don't refreeze leftovers that have been thawed in your microwave.
Last Updated 10/25/2007
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