Don’t Let Leftovers Make You Sick

EAT & DRINK — By Staff on December 24, 2011 10:51 am

The Centers for Disease Control and Prevention estimates there are about one million cases of food poisoning every year, much of from leftovers. This holiday season, be proactive and don’t get sick.

Clostridium perfringens (C. perfringens) is a bacteria that is found on raw meat and poultry, and is one of the most common causes of foodborne illness in the United States. It’s key to know that anyone can get food poisoning and that beef, poultry, gravies, and dairy-based dishes are common culprits.

To prevent foodborne bacteria spores from growing in food after its been cooked,you want to be sure that all food is fullycooked to recommended temperatures, and then kept at a temperature that is either warmer than 140°F (60°C) or cooler than 41°F (5°C). These temperatures prevent the growth of spores that might have survived the initial cooking process.

Meat dishes should be served hot, right after cooking. Leftover foods should be refrigerated at 40°F or below as soon as possible and within 2 hours of preparation. So even if you think you are going for a third plate later, refrigerate the dish. Leftovers should be reheated to at least 165°F (74°C) before serving, so pay attention to your oven and microwave guages.