Experts Explain How to Store Your Thanksgiving Leftovers Safely

It’s vital to understand how to safely store your Thanksgiving leftovers if you’d like to safely enjoy them following the holiday.

As soon as food leaves the oven and starts to cool down, it’s essential to follow safe storage practices. Otherwise, the food can quickly become a breeding ground for harmful bacteria such as Staphylococcus aureus, Campylobacter, E. coli, and Salmonella, according to Mitzi Baum, CEO of STOP Foodborne Illness.

According to Patrick Guzzle, VP of Food Science for the National Restaurant Association, the “magic number” to keep in mind is two hours. Leftover food should ideally spend no more than two hours outside of the refrigerator or freezer. If it’s not possible to refrigerate food within this time, ensure that it is kept at the right temperature: hot food should be kept warm, and cold food should be chilled.

Kimberly Baker, the Food Systems and Safety Program Team Director at Clemson University’s cooperative extension, reminds us that food left outside without temperature control should be discarded after two hours. If it’s a warm day with temperatures above 90 degrees Fahrenheit, this timeframe reduces to one hour.

One common mistake is putting hot food straight into the refrigerator. This can raise the fridge’s overall temperature and may also render the food unsafe due to lack of proper cooling. Instead, allow warm food to cool down before refrigerating. To enhance faster cooling, use wide and shallow containers.

Once the food is at a safe temperature, store it in airtight containers to keep bacteria out and prevent leakage onto other food. Take the time to label and date your containers too, says Gill Boyd, a chef-instructor of culinary arts at the Institute of Culinary Education.

It is also crucial to maintain your fridge’s temperature at 40 F or less. Leftovers stored in a fridge at 40 F or less can last up to seven days, says Baker. If the fridge temperature is unknown, it’s best to consume the leftovers within three to five days or freeze them.

Avoid reheating food multiple times as doing so can escalate bacteria growth. Each time the food goes through cooling cycles, bacteria can proliferate and potentially lead to food poisoning.