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When to say “no” to leftovers?
Eating leftovers is a great way to reduce the amount of food wasted, but that pesky fine line of when something spoils is sometimes hard to spot. How brown is too brown for ground beef? Can you trim off the mold on a block of cheese or loaf of bread? Don’t condiments keep forever? ABC News asked scientists to help leftovers lovers figure it out:
Smelly, spotty or curdled food won’t necessarily make you sick. In fact, the so-called spoilage bacteria can outgrow the bacteria that can make you sick and actually act as a protection shield for the food. The ones that will make you take over the bathroom are odorless and colorless.
The key to keeping food safe is the temperature of your fridge. You can safety keep most foods for four days at 40 degrees Fahrenheit, according to one of the scientists in the article.
Limit the amount of time food is left unrefrigerated to two hours.
You’ve got three days for raw chicken and beef. If you’re not going to use it in three days, put it in the freezer.
As for that mold on the bread? As long as no one has a mold allergy, you can cut a few inches past the mold and it should be OK to eat.
If you’re still unsure, you can always call the USDA meat and poultry hotline at 1-888-674-6854.
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By Scott
August 19, 2008 6:07 PM | Link to this
“odorless and colorless”….. interesting. I’ve always just done the look-smell-feel. Does it look off? Does it smell off? Does it feel slimey? I’ve eaten some pretty old stuff and never gotten sick. I understand ignorance is NOT bliss, but now you’re going to have me slightly paranoid. oh well, I’ll keep doing it my way until I get sick, then you can say “I TOLD YOU SO.”
By Nichelle
August 19, 2008 8:00 PM | Link to this
Thanks Addie! You always give us very good info. But I will have to agree with Scott, I always look and smell. I’ve grown to dislike chicken for the simple fact that it’s hard to tell sometimes. I’ve eaten things before that has made me sick and my children can eat the same thing and they are fine. I will put this advice to use. Thanks again.