Food storage is one of the most important
kitchen-related subjects because improperly stored food can quickly turn
bad and become the source of dangerous diseases. Keep in mind that this
doesn’t mean that leftover foods are bad and you should throw away
food. It’s actually quite the opposite - eating leftovers is an
excellent way to save your precious time and money while also reducing
food waste, a serious problem in many developed countries, especially
the US.
That said, it’s crucial to know how long
different leftover foods can last in your fridge, and when it’s time to
part ways with this or that food for your own safety. Learn about
exactly that, as well as several useful food storage tips in this
article.
Which Foods Spoil Faster and Which Last Longer?
The period of time a specific type of food
can safely be kept in the fridge and eaten will depend on a variety of
factors. While some foods can be safely stored for days, others are more
prone to harboring germs and have to be eaten within a day. Preparation
also makes a big difference.
Meals that feature a mixture of different foods, like stews, will only
last as long as the ingredient with the shortest shelf life. Restaurant
leftovers should be typically eaten within 3-4 days, as it's difficult
to access the freshness of the ingredients used, with the exception of
dishes that contain raw fish that should be eaten within 24 hours.
It’s important to note that some foods will still taste good after the
specified time we mention, but this doesn’t mean the food isn’t spoiled,
as the process of decay and the spread of bacteria may not show
immediately. In terms of their lasting potential, all foods can be
divided into 3 main groups:
How Long You Can Keep Leftovers slices of pizza and veggies
1. Low-risk foods.
Things like bread,
vegetables, and fruit can be stored in the refrigerator up to 7 days
before they go bad. More specifically, bread and foods that are
dough-based, like a simple cheese pizza, will stay fresh for 5-7 days,
but you must make sure to wrap it thoroughly in plastic or put it in a
resealable container to prevent it from drying out.
Fresh fruit and vegetables that have been cut up previously also have a
long shelf life - 3-5 days, but things like cucumber, watermelon,
tomatoes, and other high-water-content fruit and veggies will typically
spoil a bit faster. Store these foods in a sealable bag or container to
keep them fresher for longer. Cooked canned or fresh veggies and fruit
will likewise stay fresh from 3 to 5 days.
2. Medium-risk foods include most, but not all, cooked grains, like
pasta, quinoa, and buckwheat. These will typically stay fresh for about 3
days, and you can also freeze them to extend their shelf life by up to 3
months. Desserts and sweets, like cake and pie, will also typically
last for about 3-4 days when refrigerated properly.
3. High-risk foods are those that require special care when
refrigerated, and will typically not last for more than 3 days. There
are several categories of foods on this list, here are the main ones:
Cooked rice is probably one of the most
surprising high-risk food. Rice should be stored very carefully because
it commonly harbors Bacillus cereus, a dangerous food-borne pathogen.
This is why you should refrigerate rice no more than 1 hour after
cooking and eat it within 3 days.
Meat and poultry are also prone to harboring various pathogens, so be
careful when storing cooked meat or poultry. Steaks, roasts, whole
birds, and chops should be eaten within 3 days. Foods made of ground
beef or poultry like cutlets, lasagna, and pasta sauce spoil even
quicker - after just 1-2 days. Though it may take longer, nutritionists
also suggest to always thaw ground and whole meats in the fridge, and
never on the kitchen counter to prevent the spread of pathogens.
Eggs and seafood are also high-risk foods, as both can harbor Salmonella
and other pathogens. Cooked eggs and egg salad should be eaten within a
day, with the exception of unpeeled boiled eggs, which can stay fresh
up to a week. Cooked seafood and fish dishes should be eaten within 3
days, but raw fish and seafood meals, like sushi, should be eaten
immediately or kept in the fridge for up to 24 hours.
Soups, stir-frys, and stews that contain meat or fish will usually stay
fresh for 3-4 days, but they should be put in the fridge as soon as
possible, ideally no longer than 2-3 hours after cooking. If you find it
difficult to cool them fast, simply put the pot containing the dish
into an ice bath - a sink or large bowl full of cold water and ice - and
stir continuously until the food reaches room temperature and can be
put in the fridge.
How Do I Know My Food Has Gone Bad?
Your nose is one of the best tools you can
use to access your food’s freshness. If the food smells sour or just
off, don’t take any chances and just throw it away. Other pointers to
look out for are a change of color, as it is the case with guacamole
that tends to turn brown and will no longer be enjoyable to eat.
Vegetables, fruit, and greens, may also start browning on the edges,
whereas meat and seafood can become slimy and sticky to the touch when
it goes bad.
Mold of any kind is also a surefire sign that it’s time to toss the food
in the trashcan. Lastly, if you happen to reheat the food and take a
bite only to realize the taste is stale, rancid, or sour, avoid eating
it as well.
To prevent food from spoiling and extend
their shelf life, follow these useful tips:
1. Refrigerate leftovers within 1-2 hours maximum. Keeping foods at room
temperature for a long time is a very bad idea, as bacteria and other
pathogens thrive at temperatures between 40°F (4°C) and 140°F (60°C). If
you're outdoors and the temperature is above 90°F (32°C), you need to
put things in the fridge even quicker - no more than 1 hour.
2. Store in shallow containers. Food in
shallow containers will cool off quicker and more evenly than in tall
ones, so opt for shallow ones. US food storage guidelines also recommend
avoiding stacking more than 2 containers on top of one another because
this may slow down the registration speed of the middle containers.
Lastly, opt for sealable clear containers, jars, or bag, so that you can
see which foods you have in the fridge clearly.
Sealing is important to extend freshness and prevent germs from getting
in or out of the container. Note that this also means you'll have to
transfer improperly packaged foods you got from a takeaway menu or
brought from a restaurant.
3. Take advantage of the freezer.
Refrigerating foods isn't the best method of preserving food for a long
time, as the temperature in the fridge isn't low enough. To extend the
shelf life of ready-made foods, soup, bread, and cooked meat included,
you can put them in the freezer. Most leftover foods will be safe to eat
even after 3 months of being in the freezer! One thing to consider when
freezing foods, however, is properly sealed packaging (see the point
above) to prevent freezer burn.
4. Whenever possible, store different foods separately. For example,
keep rice, a side dish, in a separate container from stewed vegetables
or seafood. This way, if one of the foods goes bad, you’ll be still able
to utilize the rest.
5. When reheating food, bring them to more than 165°F (74°C) to kill any
germs that may have survived in the refrigeration. It is known that
some foodborne pathogens, such as Listeria monocytogene can survive cold
temperatures. If possible, you can even bring some foods to a boil,
especially liquids, e.g. soups, sauces, and gravies, before eating.