Often when people cook for the Thanksgiving holiday, there are likely to be plenty of leftovers. While leftovers can be a great way to extend the meal and save time, it’s crucial to handle them safely to avoid foodborne illness. To ensure that leftovers are safe to eat, several key practices must be followed.
Firstly, it’s important that the food is cooked to a safe internal temperature. For example, turkey should reach an internal temperature of 165°F to kill harmful bacteria. To avoid cross-contamination, use a food thermometer to check the temperature in the thickest part of the meat. Once the food is cooked, hot food must be kept at a temperature of at least 140°F or warmer until it is served. Keeping food at this temperature helps prevent bacteria from growing, which can multiply quickly at unsafe temperatures.
After the meal is over, the key to safely storing leftovers is refrigerating them promptly. Leftovers should be refrigerated within two hours of being taken off the heat source, and if the room temperature is above 90°F (such as at an outdoor gathering), they should be refrigerated within one hour. Bacteria grow rapidly between the temperatures of 40°F and 140°F, which is known as the “danger zone.” If food is left in this range for too long, harmful bacteria can multiply to dangerous levels.
The two primary causes of foodborne illness are cooking food at an unsafe temperature and leaving food out for longer than two hours. Bacteria, viruses, parasites, or toxins in contaminated food or beverages can cause foodborne illness. Symptoms of foodborne illness can range from mild stomach upset to severe conditions requiring medical attention, so it’s important to avoid the risks by adhering to food safety guidelines.
When storing leftovers, make sure to place them in shallow containers to allow for quick cooling. The refrigerator should be set at 40°F or lower to ensure the safe storage of perishable foods. If you plan to keep leftovers for more than a few days, freezing them is another option to extend their shelf life. Additionally, be sure to reheat leftovers to a safe temperature of 165°F before consuming them.
Safe handling of leftovers is particularly important in reducing the risk of foodborne illness, not just during the holiday season but throughout the year. By following these simple steps—cooking food to the right temperature, refrigerating leftovers promptly, and reheating them properly—you can help ensure that your Thanksgiving leftovers remain safe to enjoy.
If you need help on Thanksgiving Day, the Meat and Poultry Hotline is available from 8 a.m. to 2 p.m. Eastern Time. You can contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.