Food safety experts, as reported by DailyMail.com, highlight that certain foods, even when cooked, may start to spoil within just one or two days. Leftovers can be consumed for 3 or 4 days, as advised by Dr Tracey Brigman, a registered dietitian and clinical associate professor at the University of Georgia’s Department of Nutritional Sciences. This holds when they are refrigerated within two hours and stored in an airtight container.
Approximately 48 million Americans experience foodborne illnesses annually. The Centers for Disease Control and Prevention (CDC) stated that nearly 1,28,000 individuals were hospitalised, and 3,000 lost their lives. Foodborne infections, including salmonella, toxoplasma, listeria and norovirus pose significant health risks. Norovirus is the most common, affecting one in 15 people annually.
Experts caution that certain foodborne illness cases stem from consuming spoiled food unknowingly, as reported to DailyMail.com. Enlisted below are five foods that should be consumed on the same day.
Hardboiled Eggs
According to experts, hardboiled eggs should be consumed on the same day if peeled. It is advised not to peel them if stored for the next day, as the eggshells act as a protective barrier against bacteria. Once peeled, experts recommend refraining from leaving the egg outside for more than one or two hours to prevent spoilage.
Ground Meat
Experts advise against consuming ground meat that has been stored for an extended period, even if refrigerated properly, as it remains safe for only one or two days. High humidity levels attract bacteria soon after cooling, posing potential health risks.
Cooked Rice
Experts warn against consuming boiled or cooked rice stored for over one day. Refrigeration extends the shelf life to a maximum of one day, but prolonged storage increases the risk of Bacillus cereus contamination. Leaving cooked rice or pasta at room temperature raises the potential spread of bacteria.
Cantaloupe Melon
Cantaloupe melon should be consumed on the same day to prevent the rapid spread of pathogenic bacteria such as Salmonella and Listeria, caution hygiene experts. Refrigeration, even for a day, can pose risks. Immediate consumption after cutting is advised, and consumers are urged to avoid purchasing pre-cut or half-cut melons for safety.
Raw Chicken
In line with USDA guidelines, cooked raw chicken is recommended for consumption on the same day, with a suggested refrigerator storage limit of one to two days. The guideline is imposed to mitigate the risk of bacterial infiltration. Recognising spoiled chicken is crucial, and a key indicator is a brown-green colour.
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