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The best part of Thanksgiving: Leftovers!
Keep Leftovers Safe By Rosemary Rodibaugh
I
f you’re like me, you look forward to the leftovers about as much as Thanksgiving dinner. Don’t let food poisoning ruin your holiday leftovers. Food-borne illness, what we used to call food-poisoning, can be serious for people with weakened immune systems, especially older adults and those with chronic illnesses. “I have heard many people say their mothers or grandmothers left food sitting out between lunch and dinner and they didn’t get sick, but times have changed,” says Joy Buffalo of Little Rock. “There are different types of microorganisms in our environment today than there were then.” Why take the chance? Most cases of food-borne illness can be prevented by following these simple tips: • Refrigerate leftover turkey immediately after your meal ends. The time between the turkey coming out of the oven and leftovers being refrigerated should be no longer than two hours. This goes for the turkey, stuffing, gravy and other perishable foods. Bacteria that cause food poisoning can multiply to dangerous levels after two hours at room temperature. • Cut the turkey off the bones right after the meal and store separately from stuffing and gravy. Divide large quantities into smaller portions and store in several small or shallow covered containers. • Eat leftovers quickly--leftover turkey will keep in the refrigerator for three to four days; casseroles and cooked vegetables within three days. Stuffing and gravy should be used within one or two days. Fruit and cream pies should be refrigerated and eaten within two to three days and cheesecake within seven days. • Reheat leftovers to 165 °F. Bring leftover gravy to a steady boil on the stove before serving it again. • Freeze for longer storage. Package turkey in freezer bags, freezer paper or heavy-duty aluminum foil; label and date. Frozen, cooked turkey should be used within four to six months. Stuffing and gravy should be used within one month. Ms. Rodibaugh is a nutrition specialist with the Univ. of AR Div. of Agriculture Research and Extension.
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novemBER 24, 2011
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