Skipping this essential step could
lead to you getting sick from Leftovers.
Meat lovers know that meat can be an expensive purchase. According
to the U.S. Consumer Price Index, the cost of meat, poultry, and fish all rose
by about 12% last year. Fortunately, most cooked meats can be stored as
leftovers and transformed into several new meals, from comforting casseroles to
hearty soups—but that's only if they're stored safely. According to the Centers
for Disease Control and Prevention (CDC), you must adequately keep the meat in
your fridge for it to be safe to eat. Continue reading to learn what you should
always do before putting meat in the refrigerator.
You should never store meat in the refrigerator without first
cutting it up.
If you're placing leftover meat in the fridge, don't just throw it
in there without thinking about it. According to the CDC, you should never
refrigerate cooked meat that has not been pared down already. "For
refrigeration, large portions of meat, such as roasts or a whole turkey, should
be divided into small quantities," the agency recommends.
Leftovers need to be refrigerated at a specific temperature.
According to the CDC, leftovers should be stored in the
refrigerator within two hours of preparation at a temperature of 40 degrees
Fahrenheit or lower. However, if the food has been exposed to temperatures above
90 degrees Fahrenheit, such as in a hot car or at a summer picnic, it should be
chilled within one hour.
This is done to keep bacteria from accessing these foods. However,
for significant cuts of meat to cool quickly enough to halt this evolution, the
CDC advises that they be "divided into small quantities" first.
Eating food with grown bacteria can put you at risk of severe
illness.
According to the CDC, E. coli and Salmonella are two common
bacteria found in meat. Food poisoning can occur if someone eats food that has
been infected with either bacteria. According to the Centre for Disease
Control, Salmonella can cause a common foodborne illness that affects more than
one million people in the United States every year. E. coli can cause severe
diarrhoea, urinary tract infections, respiratory illness, and bloodstream
infections. In contrast, Salmonella can cause a common foodborne illness that
affects more than one million people in the United States every year, according
to the CDC.
"Contact your healthcare provider if you have diarrhea or
vomiting that lasts for more than 2 days, bloody stools, a fever higher than
102 degrees Fahrenheit, or signs of dehydration (including little or no
urination, excessive thirst, a very dry mouth, dizziness or lightheadedness, or
very dark urine)," the CDC warns.
Cooked meat can't be stored in the fridge forever.
Please don't keep your cooked meat in the fridge
for too long and expect it to be still safe to eat. Even the most adequately
stored meats won't stay suitable for an infinite amount of time according to
the U.S. Department of Agriculture (USDA). However, the shelf life of these
cooked foods varies based on the variety. According to the USDA, cooked bacon
or sausage can be kept for one week in a fridge at 40 degrees Fahrenheit or
lower. Other cooked meat or poultry will only keep in the refrigerator for three
to four days.
"The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat," the agency explains.