Sometimes it is hard to keep track of what food we have in date in the fridge. Seeing as many ‘best before’ doesn’t seem to last very long in our homes, it is no wonder Brits are looking for new ways to store their ingredients.
However, if you’re like us and like to bulk cook so there is no need to be slaving over the cooker the next day then there is a rule you have to follow when storing leftovers.
Storing leftovers safely is a crucial aspect of food safety that many overlook. Now, experts from NRC have emphasised the importance of the “two-hour rule” to prevent harmful bacteria from contaminating your food.
The team said: “The maximum time food can spend in the danger zone (4°C to 60°C) is two hours. At two hours, the food must be consumed, stored correctly, or thrown away. This includes all cooked leftovers, chopped fruits and vegetables, meat, poultry, fish, eggs, and dairy products.
“It’s easy to forget about leftovers while they cool down in the kitchen, but keeping them at room temperature for too long can have dangerous consequences. Bacteria like Salmonella and E. coli can double after just 20 minutes at 4-60°C, making your meal unsafe to eat.”
The experts said if it is a hot day then food must be refrigerated after “just one hour” because the ambient temperature encourages rapid bacterial growth.
They continued: “This increases the risk of food poisoning when cooked items are left at 32°C for more than 60 minutes.
“When you place hot food into the fridge, it can raise the overall temperature inside, affecting other stored items. This forces your appliance to work harder to maintain a safe temperature, potentially compromising food safety for everything else in the fridge.”
One way to avoid the danger zone is to be vigilant about checking the temperature of cooked ingredients while they cool, or you can follow a simple rule: the two-hour rule.
NRC said: “If you’re struggling to cool food down in such a short time, divide it into smaller portions using shallow containers for a swift transition into the fridge.
“Liquid-based meals like soups, stews, and casseroles can be quickly cooled by adding ice cubes before storing.”
Do you have any advice for keeping leftover food? Let us know in the comments.
