Leftovers can be a lifesaver in today’s busy world. But do we check our leftovers before we chow down? Does everything look and smell okay? Here’s the deal: safety is key. If leftovers have been stored right in the fridge and don’t have any funky smells or suspicious spots, you’re probably good to go.
The key to safe leftovers is all about how you store them, says chef Busisiwe Mbane from Alice, Eastern Cape. She advises that food should cool down before placing it in the fridge or containers. Also, it should be stored separately to prevent bacterial growth.
“Different types of food require different storage methods. For example, vegetables don’t last as long as meat, and food in the fridge has a shorter shelf life compared to frozen items.”
Busisiwe Mbane
She adds that you can tell if your food isn’t safe to eat by looking for changes in texture, a foul smell, or excess liquid.
High-risk foods
Using a thermometer is crucial before consuming or storing food, as different foods require specific temperatures for safe handling, says Kulani Mtileni, the founder of Dietitian 24 in Polokwane, Limpopo.
He notes that high-risk foods include fish, dairy, cooked pasta, rice, eggs, raw and cooked meat, prepared salads, fruit salads, and ready-to-eat foods. These are particularly risky because protein-rich foods provide the nutrients bacteria need to thrive, making proper storage essential to prevent contamination.
“Refrigerate fresh fish at 4°C or below if you plan to eat it soon.”
He also explains that good cooking methods play a crucial role in food safety. For example, overcooked foods spoil quickly.
Mtileni warns that when high-risk foods have been left in the temperature danger zone for longer than two hours but less than four hours, they should be consumed immediately.
Refrigerating leftovers
Mtileni says not all leftovers freeze well. For instance, avoid freezing hard-cooked egg whites (which become tough), lettuce and cabbage (which become limp), and mayonnaise (which separates). Also cream fillings, puddings, custards, gelatin salads, and cheese.
“Remove as much air as possible but leave room for expansion during freezing. Store only the amount of food that will freeze within 24 hours.”
Kulani Mtileni
He says that when freezing leftovers, keep them at -18°C. To prevent meats from drying out, cover them in broth.
He notes that it is vital to label and date storage containers to ensure food safety. Food held at unsafe temperatures for more than two hours may become contaminated with harmful bacteria that are not destroyed by ordinary cooking and reheating.
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Beware of bacteria
Common bacteria found in leftover foods include salmonella, Escherichia coli (E. coli), listeria monocytogenes, staphylococcus aureus, and clostridium perfringens, says Dr Afifa Titus, who manages the #Keready mobile clinics in Cape Town.
She explains that salmonella is often present in poultry, eggs, and dairy products and can cause gastrointestinal illnesses such as diarrhoea, fever, and abdominal cramps.
“Harmful strains like E. coli can be found in undercooked beef and contaminated vegetables, leading to severe diarrhoea, abdominal pain, and vomiting,” she says.
She adds, “Listeria, which is common in ready-to-eat deli meats and unpasteurised dairy products, can cause listeriosis and is especially dangerous for pregnant women, newborns, elderly adults, and those with weakened immune systems.”
She further notes that staphylococcus aureus, found in improperly handled or stored foods like dairy, meat, and poultry, produces toxins that result in nausea, vomiting, and stomach cramps.
Meanwhile, clostridium perfringens is often found in large quantities of meat and poultry kept warm for extended periods, causing symptoms like diarrhoea and abdominal cramps.
Safety tips
“Reheating food can kill many types of bacteria, but it does not always eliminate all harmful microorganisms.”
She adds, “Bacillus cereus, for example, can produce heat-resistant spores that survive cooking and reheating, potentially causing vomiting or diarrhoea.”
To eliminate these risks, she notes that food should be reheated to an internal temperature of at least 74°C and proper storage and handling procedures should be followed to prevent contamination.
She adds that symptoms of foodborne illnesses vary depending on the bacteria involved. Some symptoms appear within 6-48 hours, while others typically develop in 3-4 days. Symptoms can also occur within 1-6 hours or sometimes from 6-24 hours.
Titus notes that certain types of food are more likely to cause digestive issues when consumed as leftovers.
“Tomato-based foods can become more acidic over time.”
She adds, “Spicy foods may exacerbate heartburn or acid reflux symptoms, especially when reheated.”
She further advises that for those prone to digestive discomfort, opting for milder, easier-to-digest leftovers can help reduce the risk of heartburn and digestive issues.
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