After Christmas dinner, it is common for the refrigerator to be full of dishes, jars and leftovers of all kinds. To avoid waste without putting your health at risk, it is essential to know how long food can be stored safely and what precautions make a difference when it comes to storage.
To maintain food safety, experts warn that the problem lies not only in the time spent in the refrigerator, but also in how food is stored, handled and reheated.
In general, leftover dinner can be safely eaten for up to three days, as long as it is stored properly. Nutritionist Edvânia Soares, specialist in health surveillance, explains that this deadline applies to cooked foods such as meat, rice, farofa and side dishes in general.
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“The most important thing is that after dinner, these foods do not stay at room temperature for more than two hours. After this time, the ideal is to keep them in the refrigerator. This way they can last up to three days in complete safety,” he affirms.
She points out that certain dishes require special attention. Mayonnaise-based preparations should be consumed within 24 hours, as they spoil more quickly. Milk-based desserts, such as pavé, mousse and French toast, generally last up to 48 hours in the refrigerator. “Desserts without cream, such as fruit and panettone, can last more than five days, provided they are well stored,” adds Edvânia.
Simple precautions when storing food help avoid waste and food poisoning
The role of packaging in food preservation
The containers used to store leftovers also directly influence preservation. According to Edvânia, glass jars are the best option, because they do not alter the flavor of the food, preserve it better and make cleaning easier.
Plastic can be used provided it is of good quality and free of bisphenol A (BPA). Aluminum foil is only used to cover dishes, but it does not seal properly or prevent cross-contamination.
“The ideal is to use well-sealed containers and in smaller portions, so that the food cools more quickly,” he advises.
Even within the recommended time frame, it is essential to pay attention to signs that the food may have been spoiled. Changes in odor, texture and color are clear warnings of spoilage. “If any of these signs appear, the safest thing is to throw it away, even if it is still within its expiration date,” warns the nutritionist.
Consuming foods stored longer than recommended can pose serious health risks. Bacteria and toxins continue to multiply even at low temperatures and can cause food poisoning, with symptoms such as nausea, vomiting, diarrhea and feeling unwell. In more severe cases, dehydration and infection may occur, requiring medical attention.
The expert emphasizes that reheating food does not allow it to be consumed safely if the food has already deteriorated. “Reheating only works when food is expired and without signs of spoilage. The toxins produced by bacteria are not eliminated by heat,” he explains. When reheating, the rule is that the food should be very hot, close to boiling, above 74°C.
How to organize the refrigerator to avoid contamination
Besides time, the organization of the refrigerator is also decisive for food safety. Nutritionist Vagner Junior, from Santa Casa de Bragança Paulista, recalls that Brazilian health legislation recommends that the refrigerator operate up to 5°C.
“If the refrigerator does not contain all the food, the ideal is to share it with other refrigerators, such as those of relatives or neighbors,” he advises.
According to him, the proper arrangement of food avoids cross-contamination. Raw foods when defrosting should always be placed in the lowest part of the refrigerator, in containers, to prevent liquids from dripping onto ready-to-use foods.
Not all foods last the same amount of time. According to experts, one should pay attention to the appearance of stored food before consuming it.
Raw vegetables should be stored in drawers, while ready-made foods should be tightly closed, preferably in glass containers. “Each type of food must be separated, disinfected and stored individually,” he says.
The most common mistakes at the end of the year are leaving food out of the refrigerator for too long, storing food while it is still very hot, using open or poorly closed containers, mixing different preparations in the same pot and reheating the same food several times.
“The right thing to do is to only remove the quantity that will be consumed and not to reheat the same preparation several times,” reinforces Vagner.
How to tell by appearance that a food has gone bad
- Change in color, with darkening or spots greenish, grayish or whitish.
- Sticky textureviscous or with a “sloppy” appearance.
- Liquid formation at the bottom of the container.
- Presence of bubbles or release of gas when opening the jar.
- Moldy surface or visible irregular spots.
To avoid waste without compromising your health, the expert recommends better planning the amount of food prepared, keeping the kitchen organized and separating areas for handling meat, vegetables and other foods.
It also draws attention to the most vulnerable groups. “Children, the elderly and pregnant women are part of the risk group when they consume poorly stored or handled foods,” he warns.
With simple precautions, such as meeting deadlines, using appropriate packaging, organizing the refrigerator and watching for signs of spoilage, it is possible to use leftovers from Christmas dinner more safely, reducing waste and protecting family health.
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