1. For
cookouts and barbeques, when you’re thinking about your leftover food, anything
that’s been sitting out for more than 2 hours, you probably shouldn’t save
2. Avoid
letting foods get into the ‘temperature danger zone’, which ranges from
40-140oF. When food has been sitting out in that temperature range, it will begin to grow bacteria, and there’s a higher likelihood of getting sick from eating it.
40-140oF. When food has been sitting out in that temperature range, it will begin to grow bacteria, and there’s a higher likelihood of getting sick from eating it.
3. There
are some food items that are likely able to be saved such as snacks like nuts
or pretzels.
4. If
you have a vegetable tray, you can probably save most of it.
5. Items
which cannot be saved include pasta salad and potato salad. Those items are
more likely to grow bacteria, so you can discard them.
6. If
you’re having a large gathering, stick with smaller serving dishes, but have
your backup in the fridge to pull out half way through, so that you can keep
things at a good, healthy temperature
7. If
you are serving things such as salads with dressings, put the dressing on the
side, and let people decide how much they want to use. This will help keep
moisture out of the dishes, because moisture is where bacteria likes to grow.
8. When
the party is over, be mindful not only of what you can save, but how you pack
it up.
9. If
you’re storing foods, use shallow containers, and bring the food to room
temperature before you put them in the refrigerator
10. Once the food is in the
refrigerator, you have a window of about 2-3 days to eat leftovers.
11. If you’re not sure if
something is still good to eat – use your senses. Inspect it for visible mold
and smell it to see if it smells right; if in doubt, throw it out.
(Source: Cleveland Clinic)
Dr KK Aggarwal
Padma Shri Awardee
President Elect Confederation of
Medical Associations in Asia and Oceania
(CMAAO)
Group Editor-in-Chief IJCP Publications
President Heart Care Foundation of
India
Past National President
IMA
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