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It’s that time of the year, summer, the season of cookouts, picnics, and get-togethers with friends. After everyone has packed a carryout plate and left, you are left to face the leftovers. Typically, we store leftovers in the fridge covered with aluminum foil and clear wrap.

However, there are some foods that go bad after being refrigerated for 48 hours. A food safety program specialist at the National Environmental Health Ass., Melissa Vaccaro, M.S., CP-FS, PCQI, stated “refrigeration does not stop bacterial growth of many pathogens. It only slows it down. Some microorganisms survive refrigerator temperatures”.

Partially cooked meats, like rare hamburger, rare tuna, or other animal protein not cooked. Bacteria like, E. Coli, listeria, salmonella, can be produced and continue to grow slowly. Cook all meats and seafood completely.

Leftover salad greens, become wet after being cut. Damaged tissue releases moisture and nutrients support bacterial growth. The longer a salad is refrigerated, the risk of illness increases.

We have always been told to cool rice and pasta at room temperature. Come to find out, we have been doing the wrong thing. Leaving rice and pasta at room temperature to cool, produce bacillus cereus, often called Fried Rice Syndrome. The spores of bacterium can survive cooking. When left at room temperature too long, the spores germinate and produce toxins that cause nausea, and vomiting. Rice should be placed in small containers and refrigerate the leftovers immediately,

Every year I grow tomatoes, and as I was taught by my grandmother, I cook and can them using Mason jars. If not properly cooked, different types of bacteria or other pathogens will produce toxins. These toxins may not be killed when the sauce is reheated. To prevent toxins, sauce should be immediately cooled. The best way is by placing the sauce in small shallow containers. Make an ice bath in your kitchen sink and cool to a temperature from 135℉ to 41℉ with six hours.

To safely refrigerate food, keep your refrigerator temperature at 4℉ or below. Also, you need to keep raw meats separated from ready to eat food. You don’t want drippings from the meat to fall on other food.

Forget about using aluminum foil or clear wrap to cover leftovers. Properly store food in containers with sealable lids.

Thaw all food in the refrigerator, this prevents contamination and prevents growth of bacteria. Thoroughly clean your refrigerator every six months. To stay safe properly cool and store food to prevent bacterial growth.

Until next time,

Peace, Love, and Blessings❤️