How should leftovers be stored to ensure safety?

Storing leftovers safely is crucial to prevent foodborne illnesses, and the best practice is to place them in the refrigerator within two hours of cooking. This guideline is based on the principle of reducing the time food spends in the "danger zone," which is between 40°F and 140°F. Within this temperature range, bacteria can multiply rapidly, increasing the risk of foodborne illness.

By refrigerating leftovers promptly, the growth of harmful bacteria is significantly slowed, ensuring that the food remains safe to eat when reheated later. It is also important for leftovers to be stored in airtight containers to avoid exposure to air, which can cause spoilage and compromise food safety.

Other storage methods, such as leaving food at room temperature or on a counter, can lead to unsafe conditions where bacteria thrive. Similarly, placing food in the freezer without any packaging can lead to freezer burn and degradation in quality, although it may prevent bacterial growth. Overall, immediate refrigeration within the recommended time frame is the most effective way to ensure leftovers remain safe to consume.