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COLUMBIA, Mo. – During cold weather, people often prepare warm, comforting meals and store leftovers for later. While this is convenient, improper cooking, storage and reheating can increase the risk of foodborne illness. Following safe food handling practices helps ensure that meals remain both nutritious and safe to eat, says Kantha Channaiah, a University of Missouri Extension food scientist.
Proper cooking is the first step in achieving food safety. All foods, especially meat, poultry, eggs and seafood, should be cooked to safe product internal temperatures to destroy spoilage as well as pathogenic bacteria, he says. Using a food thermometer is the most reliable way to confirm doneness. For example, poultry should reach 165 degrees Fahrenheit, ground meats 160 F and whole cuts of meat 145 F. Soups, stews and casseroles should be heated (minimum 165 F) until they are steaming hot throughout.
After cooking, promptly cool and store leftovers. Don’t leave food at room temperature for more than two hours, or more than one hour if the temperature is above 90 F or the food is near heat sources. Divide large portions into shallow containers so they cool quickly. Store leftovers in airtight containers and refrigerate at 40 F or below, or freeze for longer storage.
When reheating food, it is important to make sure it reaches a safe temperature of 165 F. Reheat only the portion you plan to eat, and stir foods halfway through reheating to distribute heat uniformly. When using a microwave, cover food and allow standing time to complete heating. Bring sauces, gravies and soups to a rolling boil before serving. Avoid reheating food more than once, as repeated heating and cooling can encourage harmful bacterial growth. Discard leftovers if they have an unusual odor, texture or appearance.
During cold weather, power outages and travel delays may also affect food safety, Channaiah says. Keep refrigerator doors closed as much as possible, and use insulated containers when transporting hot meals.