Did You Know: The Best Way to Do with Hot Leftovers

Did you know that refrigerating hot leftovers, immediately, instead of cooling it first at room temperature, is the best way to avoid spoilage and invasion of bacteria, in contrast to what previously claimed?

It was always thought that leftovers, especially the hot ones, should be cooled at room temperature before storing it in the refrigerator. Accordingly, allowing food to cool at a slower rate reduces the likelihood that it will spoil. Another theory suggests that hot food can somehow interfere with the circulation of cold air in the refrigerator.

But according to the Food and Drug Administration (as reported by NYTimes), leftover food (particularly meat) should be refrigerated immediately after serving, and certainly within two hours of cooking.

Food bacteria can double every 30 or 40 minutes, and several outbreaks of food poisoning have been linked to meat cooked and left to cool at room temperature for too long.

Generally, the bacteria that contaminate food thrive at temperatures between 40 and 140 degrees Fahrenheit, so leftovers should always be stored in a refrigerator set at 40 degrees or below.

When the quantity of food is large, it should be separated into small containers for quicker cooling, and reheated no more than once.

Source: NYTimes.com