Leftovers that heal vs. leftovers that kill: What's nutrient-rich and what's a bacteria buffet

Time of India

2 days ago

Image credits: Getty Images
Food is the primary source of nutrition for humans. Not only does it provide us with the sense of taste and satiation, but it also promotes the proper nourishment and functioning of the human body.
In everyday lives where we are always trying to reduce work as much as possible to focus on the "bigger" things, health and nutrition sometimes take the backseat.
This is where the culture of frozen meals and weekly meal prep begins. While these might feel like time-saving ideas, according to doctors, it is always better to cook fresh food, as no other form of food is comparable. Sometimes, we also tend to save leftovers from the fresh food for the next day.
While some of these may remain fresh and healthy after hours, others can lead to dangerous health risks.
Below, find out which leftovers are nutrient-rich and okay to keep and which could be a bacteria buffet that could kill your health.
Safe to keep leftovers
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When it comes to leftovers, wrapping and storing them correctly is important. Cooked meats, poultry and legumes are generally nutrient-rich leftovers that should be stored in shallow containers and refrigerated within 1-2 hours.
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You can keep them for 3-4 days and reheat at least 165 degrees Fahrenheit.
Vegetables and grains, except rice, also remain fresh for 3-5 days and must be stored and refrigerated promptly like meats.
Soups, stews and casseroles are also healing leftovers that you must cool before refrigerating and ensure reheating before consuming.
High risk leftovers
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While some foods can be good to keep as leftovers and can maintain their nutrition for days, others can become the breeding grounds for bacteria by night.
Rice and pasta can become vulnerable to Bacillus cereus spores that survive cooking and reproduce at room temperature. Thus, these must not be kept for more than a day or two and must be reheated before consumption.
Eggs and dishes that include them are also on the handle with care list as they can easily develop bacteria, and their proteins can change upon reheating. It's better to eat them fresh, and if kept as leftovers, they must be discarded after a day.
Seafood that is undercooked or stored for more than 1-2 days in the fridge can develop histamine-related toxins and get spoiled quickly. Even reheating it is not healthy and could lead to a case of food poisoning.
Leafy greens and mushrooms are some vegetables that are not a part of the pro leftovers list. Reheating them can create nitrosamines, and keeping them for long can get them contaminated with bacteria such as E.coli, Salmonella, Listeria and more.
Deli meats such as ham, bacon, salami and hot dogs are also better off to eat fresh. These can also develop Listeria and Staphylococcus aureus when kept for long.
Tips on leftover food
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Bacteria grow rapidly in food between the temperatures of 40° F and 140° F. After cooking, food must be removed from the container within 2 hours, and leftovers must be refrigerated.
You can also make use of labels to keep track of time for the leftovers in the food.
Write the date of the day they are being refrigerated and try finishing them within 3-4 days. Also, remember to always perform a smell test before eating or reheating leftovers.
A good prevention when storing leftovers is to cool them to 40° F or below, wrap them in airtight packaging and label them.
It is always safe to thaw the refrigerated leftovers before reheating, and when you reheat, make sure to measure the temperature with a food thermometer to prevent overheating.