Handle Holiday Leftovers Correctly to Avoid Food-Borne Illnesses
It All Comes Out in the Wash
Washing your hands is not only the easiest way to prevent illness, it's also fast, cheap and effective. However, proper technique is important.
Follow these simple steps:
- Wet hands
- Apply liquid or bar soap
- Rub hands together vigorously for at least 10 seconds, covering all areas
- Rinse thoroughly
- Dry with a paper towel, clean fabric towel or air-blowing dryer
- If using a paper or cloth towel, use it to turn off the faucet
December 2003 - After your next big holiday feast, when you're too stuffed and too tired to clear the table, remember this: Hot and cold foods left on the table are a breeding ground for bacteria.
"From the bacteria's perspective, it's perfect," says Sue Walters, Clinical Dietitian Coordinator for Memorial Regional Hospital. "Bacteria need food, warm temperatures and moisture. At 40° F to 140° F, foods develop bacteria so quickly that the range is called 'the danger zone' because, with those conditions, bacteria can double every 20 to 30 minutes."
How dangerous are bacteria on food? Each year, 76 million Americans suffer from salmonella, botulism and about 250 other food-borne illnesses. Of those, 325,000 are hospitalized and 5,000 die.
Storing Leftovers
Refrigerate leftovers within two hours after finishing the meal, following these rules:
- Set your refrigerator between 38° F and 40° F and your freezer at 0° F
- Remove stuffing from the turkey and store separately
- Very hot foods should be cooled slightly before refrigerating (it is not necessary for warm food to cool to room temperature before refrigerating)
- Do not overload the refrigerator, which prevents cold air from circulating
- Divide large portions of warm food into several small, shallow containers
Use glass or plastic containers with airtight covers. Most foods can also be stored in metal containers. But acidic foods - such as vinegar, wine and citrus fruits - can react with pots, pans and cans, causing metal particles to leach into the food. If stored for a long period, acidic foods can also be contaminated with lead from ceramic dishes and lead crystal.
For covering, plastic wrap creates a better seal than foil to prevent moisture loss and absorption of other food odors.
Keeping and Heating Leftovers
Like some holiday guests, leftovers can quickly overstay their welcome. Refrigerated turkey should be eaten within two days if it is covered in gravy or within three to four days if plain. Cooked poultry may be frozen for up to six months. Vegetables are generally safe for up to four days, if properly stored and refrigerated.
Heat leftovers until hot - at least 165° F - all the way through. Bring sauces, gravies and soups to a boil before serving.
Don't taste-test leftovers to find out if they're still safe. Even a bite of spoiled food can expose you to bacteria, and spoiled food can taste, smell and look fine.
"Storing and using leftovers correctly is really a matter of common sense," Walters says. "Foods that will not be eaten in two days should be disposed of or stored in the freezer. The old saying still applies: When in doubt, throw it out."