This is Viewpoints Explained…
For many, the holidays are when our fridges hit maximum capacity. Leftovers pile up left and right, pies rotate in and out – and, meanwhile, everyone’s quietly debating what really needs to be go back in the fridge.
But here’s the twist: some of the dishes we often treat as “Safe” this time of year really aren’t. Take pumpkin pie. Many of us assume you can leave it out, but food experts say it really needs to be refrigerated within two hours because it’s made with eggs and dairy. Same goes for custard, pecan, or any pie that isn’t fully fruit-based.
Another holiday mistake that could lead to food poisoning? The slow, all-day grazing platter of meats, cheeses and sides happening on the kitchen counter. Once food dips below 140 degrees, bacteria start multiplying fast. The U.S. Department of agriculture recommends putting away any perishable dishes after two hours, or one hour if the house is especially warm from ovens, radiators and a lot of guests. If you’re serving any cold items like deviled eggs or shrimp cocktail, keep them at 40 degrees or below by placing the dishes in bowls of ice.
Even after a successful meal, it’s normal to feel overwhelmed by the cleanup. The USDA recommends using or freezing cooked meat, sides and desserts within three or four days. One trick to buy more time is to quickly get food in the fridge or freezer post-meal. Divide big portions into shallow containers so they cool faster and stay fresher. Also label each container with the food name and ‘use by’ date to help keep things organized and reduce food waste.
When reheating any leftovers, use a food thermometer to make sure all food has reached at least 165 degrees. That’s the zone where bacteria are killed off. If you’re using a microwave, make sure to cover and rotate the dish so it heats evenly. Because microwaves have cold spots, check the internal temperature of the food in multiple areas before eating.
Hope everyone listening has a happy and healthy holiday season this year.
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