Doctors share ways to safely preserve leftover food

Cooked food should be consumed immediately or stored in a heat-retaining container within 2 hours of preparation; leftovers should be reheated and stored in a sealed glass or ceramic container in the refrigerator at the appropriate temperature.

Nutritionist Doan Thi Luong - Nam Sai Gon International General Hospital said that leftover food after each meal, if not properly preserved, will create conditions for bacteria to invade and develop. If stored improperly, it can lead to food poisoning, digestive disorders, and even many serious diseases, directly affecting health.

How to preserve leftover food

According to expert Doan Thi Luong, cooked food should be used immediately or stored in a container that can retain heat for 2 hours after cooking. Food should be stored in the refrigerator below 4 degrees Celsius and when reused, it should be heated to a minimum temperature of 80 degrees Celsius. Because the temperature from 4 to 60 degrees Celsius is the appropriate temperature for bacteria in food to grow. Before storing in the refrigerator, reheat or boil used food to reduce the risk of infection. Food can be safely stored in the refrigerator for a maximum of 2-4 days. If food has come into contact with saliva or bare hands, it should be heated thoroughly before storage and should be used within 1-2 days. To keep the refrigerator durable and preserve food well, the temperature should be kept at 2-4 degrees Celsius or lower, suitable for the amount of food stored.

Do not put food in metal containers in the refrigerator because the food can absorb the smell of metal. Instead, store leftover cooked food in glass or ceramic containers with tight lids or wrap tightly with food wrap. Avoid using large containers to store food, because they can block the flow of cool air, reduce cooling efficiency and create conditions for bacteria to grow in hidden corners.

Before storing in the refrigerator, reheat or reboil used foods to reduce the risk of bacterial contamination.

ILLUSTRATION: LE CAM

To ensure safety, the refrigerator should be checked and cleaned regularly, at least once a month. For easy management and control of expiration dates, the date should be clearly written on the food container. In particular, raw and cooked foods should not be placed near each other in the refrigerator to avoid cross-contamination of bacteria. The refrigerator should be arranged scientifically , clearly dividing the compartments for each type of food.

Safe storage time in the refrigerator

When storing in the refrigerator below 4 degrees Celsius , the specific storage time for specific foods is as follows:

• Cooked meat and poultry: 3-4 days.
• Seafood: 3 days.
• Ham and sausage: 4-5 days; sausage: 7 days if opened, 14 days if unopened.
• Cooked cereals and pasta: 3-5 days.
• Raw eggs: 3-5 weeks; cooked eggs: 1 day
• Unopened dairy products (milk, yogurt, cheese) by the expiry date on the package; within 24 hours if opened.
• Soups and stews: 3-4 days; cooked vegetables: 3 days.
• Canned juice: 7 days for opened can; use by date on package for unopened can.
• Fruit: 1-3 days (strawberries: 2-3 days; apples, oranges: 7 days).

Unopened dairy products (milk, yogurt, cheese) should be kept in the refrigerator according to the expiry date on the package; within 24 hours if opened.

PHOTO: LE CAM

Freezer storage (below -18 degrees Celsius):

• Cooked meat and poultry: 2-6 months.
• Cooked seafood: 2-3 months.
• Ham, sausage, sausage: 10-15 days.
• Cooked cereals and pasta: 1-2 months.
• Soups and stews: 2-3 months.
• Cooked vegetables: 2-12 months.

"To avoid health risks, always store food properly. This not only helps prevent foodborne illnesses but also maintains nutritional quality, ensuring safe and nutritious meals. When in doubt about the safety of leftover food, it is best to throw it away. Do not taste food that shows signs of spoilage," expert Doan Thi Luong advised.