Newswise — (ARA) – Sure the gifts, decorations and sparkly lights are all lovely elements of the holiday season. But let’s be honest. For many of us, the holidays are all about the yummy foods that we don’t get at any other time of year, like turkey, ham, green bean casserole, creamy mashed potatoes, pumpkin pie, cookies, and yes, even fruitcake.
When it comes to holiday leftovers, many of us secretly relish that slice of cold turkey or ham the next morning, and savor how reheating just enriches the flavor of those candied yams. Before you take that first bite, it’s important to remember that proper care can help ensure the leftovers you love stay safe, edible and bacteria-free.
“Leftovers the next day can be a lovely reminder of the meal you shared with loved ones,” says food scientist Kantha Shelke, PhD a spokesperson for the Institute of Food Technologists (IFT) and principal of Corvus Blue, a Chicago-based food science and research firm. “They’re also a great way to stretch your food budget. Properly handling and storing leftovers can help ensure your family gets the most value and enjoyment out of the food you’ve prepared.”
IFT shares food facts and safety tips for consumers on its website, IFTfoodfacts.org. The organization cites three key areas for handling leftovers safely: proper refrigeration, storage containers and heating.
Shelke offers some tips for managing leftovers:
RefrigerationOf course you know food needs to be preserved in a refrigerator, but does it need to be cooled off first? Your grandmother probably cooled or chilled cooked foods before refrigerating them for a couple of reasons. First, to save energy; hot food would make the fridge work harder. Also, there was a risk of a hot dish breaking when coming in contact with a cold shelf. Modern refrigerators, however, are built to cool hot dishes. Still, chilling food promptly after cooking and then placing in the refrigerator is both safe and energy conscious. The temperature in your refrigerator should be at 40 degrees Fahrenheit (0 degrees Celsius) or lower. It’s best to use an appliance thermometer to make sure you have the correct temperature rather than relying on refrigerator controls and displays.
Generally, food can go in the refrigerator when it’s reached a temperature of 90 to 100 degrees Fahrenheit—the dish should be just warm to the touch. You can chill food in an ice bath or cold water, sit it in front of a fan, or divide it into smaller portions that can be placed into shallow containers. The key is to store leftovers quickly, within two hours of cooking (one hour on hot summer days or in warm climates).
StoringThe debate over dish or disposable wrap is a matter of personal preference. Thin-walled metal, glass or plastic containers that are shallow (no more than 2 inches deep) are ideal for storage. Bags, foil and plastic wrap also work well, especially if you have a piece of food that is large or oddly shaped.
Cooked meat can be stored three to four days in the fridge, while uncooked ground meats, poultry and seafood will last only a day or two. Raw roasts, steaks and chops (beef, veal, lamp or pork) can be refrigerated for three to five days. Casseroles, veggies and similar side dishes, as well as pie, will usually last three to five days.
If you have a lot of leftovers, you may choose to freeze them. Freezing completely halts bacterial activity, so food can stay safe and usable for months in the freezer, versus three to five days in the refrigerator. Most frozen foods will stay safe for several months; recommended storage times are merely for nutritional value and quality. Uncooked meats can last eight to 12 months in the freezer, while frozen cooked meats will begin to lose their flavor after three months. Freezer temperature should be at 0 degrees F (-18 degrees C).
ReheatingWhen it’s time to serve those leftovers again, a thermometer is the best way to ensure food has been heated to a safe temperature. Most foods, especially meats, should be heated to 165F in the center. Bring sauces, soups and gravies to a boil. Never reheat leftovers in crock pots, slow cookers or chafing dishes.
It’s safe to leave steak or other whole cuts of beef or lamb a little bit rare when you reheat them, as long as they were initially cooked at a high temperature to sear the outside only and kill bacteria on the surface of the meat. Whether you use the stove top or microwave to reheat will depend on the type of food. When reheating in a microwave, use a lower power setting to reheat without overcooking.
To learn more about food safety, visit www.IFT.org.
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About IFTThe Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT's mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere.
For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C. For more information, please visit ift.org.
© 2011 Institute of Food Technologists
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