We know that New Yorkers care about their takeout food. That doesn’t mean they shouldn’t be careful about how they store and reheat food when it becomes leftovers. A new survey by Time Out, as highlighted by Betway, reveals a lot more fascinating patterns. Food delivery services have surged in popularity. New Yorkers make an estimated 45 searches for takeout food each month per 1,000 residents. This increased demand for takeout makes food safety practices even more critical, especially when it comes to leftovers.
Emily Hovis, an assistant teaching professor at the University of Washington School of Public Health, emphasizes the potential risks associated with improper food storage. “When these plastics are heated, they can break down and release harmful chemicals into your food, increasing your exposure to toxins,” said Shanina Knighton, PhD, RN, an infection preventionist and adjunct associate professor at Case Western Reserve University. Worrying that these warnings represent a new trend, advocates are encouraging New Yorkers to be careful about what they do with surplus food.
One thing that many people don’t know is that food can go bad, even in the fridge. A shocking 32% of Americans say they routinely lose track of leftovers. It occurs as soon as those leftovers are out of sight. This can create hazardous situations, notably with perishable foods. For example, uneaten pizza shouldn’t sit in the refrigerator for over three or four days.
Hovis recommends extra caution when reheating rice and other stove or microwave-cooked leftovers. “The bacteria survives the initial cooking process as a spore and if [the rice is] left out at room temperature, it’ll produce toxins,” she explained. In addition, re-cooking rice doesn’t take all the danger away, she cautions. “So even when you reheat [rice], you’re killing the vegetative cells, you’re not destroying the toxins,” Hovis added.
Experts say that leftover food should be reheated to an internal temperature of 165 degrees Fahrenheit. Being able to do so makes sure that it’s safe to eat and free from dangerous bacteria. This is an important step in reducing foodborne illnesses that can occur when food is not stored or reheated properly.
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