Thanksgiving is a time for feasting, but managing the abundance of leftovers requires careful attention to food safety. Two food experts shared valuable insights on how to store and reheat Thanksgiving leftovers to minimize waste and prevent foodborne illnesses.
Cooked poultry, beef, seafood, and vegetable dishes should be refrigerated within two hours of being cooked or removed from the refrigerator. This two-hour window is crucial because bacteria can multiply rapidly in the "danger zone" of temperatures between 40 and 140 degrees Fahrenheit. According to Jesus Garcia, a public affairs specialist with the USDA Food Safety and Inspection Service, leftovers are generally safe in a refrigerator maintained at 40 degrees Fahrenheit for up to four days. After this period, they should be consumed, frozen, or discarded.
To facilitate faster cooling, large items like turkey or roast beef should be divided into smaller portions and stored in shallow containers. Covering leftovers with airtight packaging or placing them in sealed storage containers helps prevent bacterial contamination, moisture loss, and the absorption of odors from other foods in the refrigerator.
Registered dietitian Vanessa Imus emphasizes the importance of using well-fitting lids or airtight packaging to keep bacteria out and cooling food rapidly. A whole turkey will take considerably longer to cool in the refrigerator than sliced meat stored in smaller containers. Rather than relying on the "sniff test," which is unreliable, adhere to the four-day rule. If you can't recall when the food was prepared, it's best to err on the side of caution and discard it.
When reheating leftovers, ensure they reach an internal temperature of 165 degrees Fahrenheit. A food thermometer is essential for accurate measurement. When using a microwave, stir and turn the food to eliminate cold spots. During the holiday festivities, it's easy to lose track of how long food sits out. Set a timer to remind yourself to refrigerate perishable items within the two-hour limit.
Finally, remember that handwashing is fundamental to food safety. Wash your hands thoroughly with soap and water for at least 20 seconds before, during, and after handling food.
