Health experts advise refrigerating leftovers, particularly meat and dishes cooked inside poultry, within two hours to prevent bacterial growth. (Adobe Stock)
The day after Christmas often means one thing: enjoying holiday leftovers. To make sure those meals are safe, experts say proper handling is key.
Brad Reisfeld, toxicologist and emeritus professor of public health, Colorado State University, said busy kitchens, warm indoor heating, and long stretches of food sitting out during holiday gatherings can all increase the risk of spoilage. He added the magic is trusting your senses, which is a powerful first line of defense when evaluating food safety.
“Is it starting to look off? Does it smell different than when you bought it? Is the texture weird? Is it starting to get slimy or something like that? Those are all clues that something’s going on in terms of the biology and that things might be growing on your food,” he said.
Reisfeld warned that health risks go beyond typical food poisoning, as some molds produce potent toxins linked to serious health issues. He advised to refrigerate leftovers, especially meats and anything cooked inside a turkey, within two hours, separating meat from bones and avoiding covering it with gravy.
Not all leftovers are created equal when it comes to spoilage. Reisfeld explained that certain foods, thanks to their natural properties, can stay safe longer in the fridge, which can help prioritize what to eat first.
“So, things like your cranberry sauce, which has a little bit of acid in it,” he continued. “If you roast vegetables, stuff like that. Fruit pies are probably another one where they’re relatively resistant. Rolls and bread will go longer.”
Reisfeld’s final rule for any questionable dish is simple and straightforward. He says, “Use your judgment. And when in doubt, throw it out. It’s not worth the health risk.”
Some chefs are reminded that a little caution can keep the season tasteful and joyful, and without any food-safety mishaps.
