Many people are used to cooking big amounts of food and keeping it for long periods of time. This may not be the best practice if you are following professional medical advice.
Your refrigerator is not a freezer, therefore leftovers should not be kept longer than three to four days. When items in the refrigerator begin to mould, ooze, or smell, it’s time to toss them out.
If you don’t expect to eat leftovers within four days, freeze them immediately. Frozen leftovers can keep for a long time. However, they often taste better if consumed within 3 to 4 months.
How long can you safely keep cooked food in the refrigerator?
Knowing the safe maximum days to keep cooked food in the fridge is crucial for preventing foodborne illnesses and maintaining overall health.
Many leading food and medicine organisations throughout the world have stated that after 3 to 4 days, germs, commonly known as bacteria, may begin to multiply in refrigerated leftovers.
This bacterial development raises the danger of food poisoning, also called foodborne sickness. One issue is that germs often do not alter the flavour, smell, or appearance of food, making it difficult to determine when it is hazardous to consume.
By following these recommendations and being mindful of the storage durations for different types of food, you can enjoy your meals without worry and contribute to a culture of food safety in your home.
It’s no surprise that many people experience recurrent stomach bugs. My advice is that if you are ever unsure about the safety of a food, throw it away to avoid any health dangers.
According to the FDA Food Code, all perishable foods that are opened or prepared should be discarded after 7 days at the maximum. This means no leftovers should remain in your fridge for longer than a week.
Some foods may even need to be thrown away before reaching the 7-day mark, depending on their nature and how they were stored.
Similarly, the National Agency for Food and Drug Administration and Control (NAFDAC) advises against storing cooked food in the refrigerator for more than three days.
NAFDAC Director General Prof. Mojisola Adeyeye has emphasized the importance of a food safety culture among all stakeholders in the food supply chain to mitigate risks.
Speaking at the 2024 World Food Safety Day, with the theme ‘Food Safety: Prepare for the Unexpected,’ she stressed that food safety is a collective responsibility. From producers to consumers, everyone must play their part to ensure the food we eat is safe.
According to the World Health Organization (WHO), one in 10 people globally fall ill each year due to consuming contaminated food, with 420,000 fatalities resulting from such incidents.
The financial impact of foodborne illnesses is also significant, especially in developing countries where about $110 billion is lost annually on medical expenses due to unsafe food.
Reheating leftovers is another critical aspect of food safety. Leftovers should be reheated until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
Slow cookers are not recommended for reheating leftovers because the slow rate at which they heat can promote bacterial growth.
Different types of food have varying safe storage durations in the fridge. Here’s a comprehensive guide on how long you can keep cooked food and other perishable items in the refrigerator and freezer.
Salads: Egg, chicken, ham, tuna, and macaroni salads can be safely stored in the fridge for 3 to 5 days. However, these salads do not freeze well, so it’s best to consume them within this timeframe.
Hot dogs: An opened package of hot dogs can last up to a week in the fridge, while an unopened package can be stored for two weeks. Both opened and unopened packages can be frozen for 1 to 2 months.
Lunch meat: Deli-sliced or opened packages of lunch meat should be eaten within 3 to 5 days, while unopened packages can last up to two weeks in the fridge. Freezing lunch meat extends its shelf life to 1 to 2 months.
Bacon & sausage: Raw bacon can be stored in the fridge for up to 7 days and frozen for up to a month. Raw sausage made from chicken, turkey, pork, or beef should be consumed within 1 to 2 days when refrigerated, and it can be frozen for 1 to 2 months.
Hamburger & other ground meats: Raw hamburger, ground beef, turkey, veal, pork, lamb, and their mixtures should be kept in the fridge for 1 to 2 days. These meats can be frozen for 3 to 4 months.
Raw beef, veal, lamb, & pork: Steaks, chops, and roasts can be stored in the fridge for 3 to 5 days. When frozen, steaks last for 6 to 12 months, chops for 4 to 6 months, and roasts for 4 to 12 months.
Raw poultry: Whole chickens or turkeys can be kept in the fridge for 1 to 2 days and in the freezer for up to a year. Pieces of chicken or turkey should be stored in the fridge for the same duration but can be frozen for up to 9 months.
Soups & stews: Soups and stews that contain vegetables or meat can be stored in the fridge for 3 to 4 days and frozen for 2 to 3 months.
Leftovers: Cooked meat or poultry should be consumed within 3 to 4 days if refrigerated and can be frozen for 2 to 6 months. Chicken nuggets or patties last 3 to 4 days in the fridge and 1 to 3 months in the freezer. Pizza can be stored in the fridge for 3 to 4 days and frozen for 1 to 2 months.
