(Closed) Leftovers…how long do they last?

posted 5 years ago in Food
Post # 3
Member
1403 posts
Bumble bee
  • Wedding: May 2015

I’ve had leftover that are over a week old.  I probably wouldn’t recommend that long, but most things are good for at least a few days.  I love leftovers!

Post # 4
Member
9484 posts
Buzzing Beekeeper
  • Wedding: October 2012

I hate leftovers and refuse to eat them.  Luckily, FI doesn’t mind them but most of the time I just end up throwing them away.  I usually make enough to where I can freeze a good portion that is leftover to save for a quick meal one night.

Post # 5
Member
4416 posts
Honey bee
  • Wedding: June 2012

I keep things a week! And some things, I will refashion into a new meal and that extends their lifespan!

Haha haven’t died yet,

Post # 6
Member
1677 posts
Bumble bee
  • Wedding: June 2011

I also hate most leftovers, but I’ve been trying to be better about eating them. I’ve found that some things are ok leftover. Usually, I’ll eat it the next day if I’m going to eat it, but I won’t eat anything over two days old. It weirds me out. 

Post # 7
Member
4695 posts
Honey bee
  • Wedding: October 2013

5 days? Maybe? I’m not sure exacty, I usually just look at it and if it doesn’t smell and isn’t growing anything I’ll eat it.

 

Post # 9
Member
94 posts
Worker bee
  • Wedding: September 2012

It probably depends on the food, but I would eat still eat them after 3-5 days for sure.

Post # 10
Member
4416 posts
Honey bee
  • Wedding: June 2012

@MissBoPeep:  exactly — the food will tell you when you shouldn’t be eating it anymore. If it has the stank, toss it.

Post # 11
Hostess
14027 posts
Honey Beekeeper

I only keep prepared food (cooked chicken, etc) a couple of days.

Post # 12
Member
2282 posts
Buzzing bee
  • Wedding: June 2012

Depends totally on what it is, and how cold you keep your fridge. I have a 2 day limit on thoroughly cooked beef, all other meat is next-day-only. Shellfish gets reheated here never. 

But I’ll eat pasta salad for, like, 3 days. Or anything that doesn’t have meat in it.

Post # 13
Member
3569 posts
Sugar bee
  • Wedding: April 2013

Only a few days old. I don’t know if I’m a weirdo or what but I always enjoy the day after christmas or thanksgiving because I think it’s just taste better the next day.

Post # 15
Member
4695 posts
Honey bee
  • Wedding: October 2013

@Mrs.Jansen:  Leftovers were always part of the dinner rotation growing up so now I do the same, no reason to waste perfectly good food!

Post # 16
Member
9956 posts
Buzzing Beekeeper
  • Wedding: December 2012

@iarebridezilla:  said…

@MissBoPeep: exactly — the food will tell you when you shouldn’t be eating it anymore. If it has the stank, toss it.

Sadly… that IS NOT TRUE !!

Food gone bad can indeed have NO APPEARANCE of being spoiled (taste – smell – or look)

A good guideline is up to 3 Days… 2 Days if you are dealing with Meat, Sauces, or Eggs.

And as others have said a lot also has to do with how you stored it (and how soon) after you prepared it initially.  NOTHING should stand out for more than 2 Hours max.

For more info on Leftovers see this very informative link from the Mayo Clinic ( http://www.mayoclinic.com/health/food-safety/AN01095/ ) the text of which I have copied below…

== snip ==

You should eat refrigerated leftovers within four days to reduce the risk of food poisoning. If you don’t anticipate being able to eat leftovers within four days, freeze them immediately.

Food poisoning — also called foodborne illness — causes abdominal pain, diarrhea, nausea and vomiting. Food poisoning is caused by harmful organisms such as bacteria in contaminated food. Because bacteria typically don’t change the taste, smell or appearance of food, you can’t tell whether a food is dangerous to eat. So if you’re in doubt about a food’s safety, it’s best to throw it out.

Fortunately, most cases of food poisoning can be prevented with proper food handling. To practice food safety, quickly refrigerate perishable foods such as meat, poultry, fish, dairy and eggs — don’t let them sit more than two hours at typical room temperature or more than one hour at temperatures above 90 F (32 C). Uncooked foods, such as cold salads or sandwiches, also should be eaten or refrigerated promptly. Your goal is to minimize the time a food is in the “danger zone” — between 40 F (4 C) and 140 F (60 C) — when bacteria can quickly multiply.

Before eating leftovers, reheat them on the stove, in the oven or in the microwave until the internal temperature reaches 165 F (74 C). Because they may not get hot enough, slow cookers and chafing dishes aren’t recommended for reheating leftovers.

== end ==

Hope this helps,

 

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