Jeff Rossen
Rossen Reports: This is a common mistake you're making with your leftover food that could make you sick
You know, leftovers are the perfect way to stretch your dollar this holiday season. But if you're not careful about how you store them, they could make you sick first up rice and pasta. Once these foods are cooked and they just sit out *** bacteria called bacillus. Cereus starts to release toxins and those toxins can make you sick. So the key here is not to just leave this out within one hour of eating the rice or eating the pasta. I want you to get it right into Tupperware or something, right? Put it into the Tupperware and you need to get it right into the refrigerator. You need to cool this thing down. And here's the other key when you take it out to cook it another time or you take the leftovers out, you should do this by the way in the fridge, make sure it is steaming hot when you reheat it. But you may be really surprised by this next one. Potatoes should never be left wrapped up. So here's the deal with cooked potatoes, right? Botulism can grow uncooked potatoes and you don't want botulism. Ok? So what happens is uh when *** potato is cooked that can start growing. If you do this, if you, you know, like sometimes it comes from the store and it's wrapped in tin foil or something like that or you wrap it in tin foil, don't leave it out. That's when it starts growing. And the problem is the tinfoil or the saran wrap cuts off the oxygen and that's how the botulism grows. So if, if you have cooked potatoes, I want you to put it immediately into the fridge within the first hour uh after you get them and they're cooked, you can put *** top on it but do not make it airtight. Remember we want these potatoes to keep getting oxygen. Finally. Chicken and turkey can faster than other meats. So here's the surprising thing about chicken and turkey. You know, after, after Thanksgiving, I mean, you put it the stuff into the fridge, the leftover chicken or turkey. And you are just at that for *** week, maybe *** week and *** half, maybe more. You know, like the kids sandwiches problem, believe it or not, the refrigerator does stop some bacteria from growing, but it doesn't stop the formation of e coli and salmonella and other food borne illnesses. So what you wanna do is store this in the fridge but only for four days. Sorry. After four days toss this. Oh, and I also found out I'm doing something wrong with my leftovers. You too. Probably when you take out your leftovers, don't reheat the whole dish over and over again. Reheating them more than once, creates the perfect environment for bacteria to grow. So, only reheat the amount you're going to eat because you should only do it once. I know it's *** lot if it's all too much to keep in your head at once. The experts say *** good rule of thumb is to refrigerate leftovers within two hours of it being cooked or taken off the heat and to prevent contamination, the USDA recommends heating or reheating food to 165 degrees. That's all for today. Back to you.
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Rossen Reports: This is a common mistake you're making with your leftover food that could make you sick
The best part of the holidays and throwing parties is the leftovers. But if you're not careful, that food you have sitting in your refrigerator can make you ill. Below are some helpful tips on how to make sure you're handling your leftovers with care.Rice and pastaOnce these foods are cooked and they sit out and start to cool, a bacteria called Bacillus cereus releases toxins that can make you sick. What should you do? When you make rice or pasta, eat it immediately or stick it in the fridge right away to cool it down fast. Either way, you want to eat these leftovers within one day of cooking. Also, when you reheat, make sure the food is steaming hot. PotatoesUnder the right circumstances, botulism can grow when you wrap the cooked potatoes in saran wrap or foil. It decreases the oxygen around the potato, and if they are left at room temperature then the toxin can grow, and cause illness when people eat it. What should you do? Cooked potatoes need to go back into the refrigerator one hour after cooking and don't store it in airtight foil or plastic wrap.Chicken and turkeyThese can spoil faster than other meats. The refrigerator slows down the growth of bacteria, but it doesn't completely stop the spread of E. Coli, salmonella and other foodborne illnesses. This might be a surprise, but cooked chicken and turkey should be tossed from the refrigerator after 4 days of being in there. How do you know for sure? It becomes gray, slimy and has a sour, tangy taste. Reheating: Constantly taking your leftovers out and reheating them more than once creates a perfect environment for bacteria, mold and fungus to grow. Make sure you're taking the exact portion of the leftovers OUT of the Tupperware and putting it in a separate dish to reheat. And if you don't eat the entire portion, you toss it! To prevent contamination: – the USDA recommends heating food to 165 degrees. Some restaurant chefs say they follow the 40, 140, 4 rule. Basically, it means if you let your food sit for 4 hours between the temperatures of 40 degrees and 140 degrees, you need to throw it out. If this is all too hard to keep in your head…the experts say…a good rule of thumb is to refrigerate leftovers within 2 hours of it being cooked or taken off the heat.
The best part of the holidays and throwing parties is the leftovers. But if you're not careful, that food you have sitting in your refrigerator can make you ill.
Below are some helpful tips on how to make sure you're handling your leftovers with care.
Rice and pasta
Once these foods are cooked and they sit out and start to cool, a bacteria called Bacillus cereus releases toxins that can make you sick. What should you do? When you make rice or pasta, eat it immediately or stick it in the fridge right away to cool it down fast. Either way, you want to eat these leftovers within one day of cooking. Also, when you reheat, make sure the food is steaming hot.
Potatoes
Under the right circumstances, botulism can grow when you wrap the cooked potatoes in saran wrap or foil. It decreases the oxygen around the potato, and if they are left at room temperature then the toxin can grow, and cause illness when people eat it. What should you do? Cooked potatoes need to go back into the refrigerator one hour after cooking and don't store it in airtight foil or plastic wrap.
Chicken and turkey
These can spoil faster than other meats. The refrigerator slows down the growth of bacteria, but it doesn't completely stop the spread of E. Coli, salmonella and other foodborne illnesses. This might be a surprise, but cooked chicken and turkey should be tossed from the refrigerator after 4 days of being in there. How do you know for sure? It becomes gray, slimy and has a sour, tangy taste.
Reheating: Constantly taking your leftovers out and reheating them more than once creates a perfect environment for bacteria, mold and fungus to grow. Make sure you're taking the exact portion of the leftovers OUT of the Tupperware and putting it in a separate dish to reheat. And if you don't eat the entire portion, you toss it! To prevent contamination: – the USDA recommends heating food to 165 degrees.
Some restaurant chefs say they follow the 40, 140, 4 rule. Basically, it means if you let your food sit for 4 hours between the temperatures of 40 degrees and 140 degrees, you need to throw it out. If this is all too hard to keep in your head…the experts say…a good rule of thumb is to refrigerate leftovers within 2 hours of it being cooked or taken off the heat.
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