{"id":78580,"date":"2019-03-21T08:30:12","date_gmt":"2019-03-21T13:30:12","guid":{"rendered":"http:\/\/ndsuspectrum.com\/?p=78580"},"modified":"2019-03-20T17:05:03","modified_gmt":"2019-03-20T22:05:03","slug":"dont-eat-that-bacteria","status":"publish","type":"post","link":"https:\/\/ndsuspectrum.com\/dont-eat-that-bacteria\/","title":{"rendered":"Don’t eat that bacteria"},"content":{"rendered":"\n

Food safety guide for leftovers<\/h3>\n\n\n\n
$\"\"$ <\/figure>\n\n\n\n
Learning to cook as a college student is a tricky task, but practicing good food safety can be an even more perplexing topic. Throwing out perished food is a difficult but important choice to preserve your health.<\/p>\n\n\n\n
Below are general food safety guidelines gleaned from articles found on Pinterest. They should not be considered absolute rules. If you ever question the safety of a dish, it\u2019s better to be safe than sorry, and \u201cWhen in doubt, throw it out.\u201d <\/p>\n\n\n\n
Food at room\ntemperature<\/strong><\/p>\n\n\n\n
Cecil Wilde of Delishably<\/a> writes that \u201cthe temperature danger zone is probably the most important concept in food safety.\u201d She explained that any food sitting between 40 and 140 degrees Fahrenheit is a prime target for bacteria multiplication. This zone includes any food sitting remotely near room temperature.<\/p>\n\n\n\n
To avoid getting sick, keep your food outside of this temperature window whenever possible. “Betty Crocker\u2019s Cooking Basics: Learning to Cook with Confidence” recommends keeping both hot and cold foods at room temperature for no more than two hours. <\/p>\n\n\n\n
Food in the\nrefrigerator<\/strong><\/p>\n\n\n\n
Abiding by the temperature danger zone is not the only\nprecautionary step you need to take. Both fresh and cooked foods do not last\nforever in your refrigerator, and they perish sooner than you might expect.<\/p>\n\n\n\n
Before putting away your leftovers, though, check to make sure\nthe temperature within your refrigerator or mini fridge stays below at least 40\ndegrees Fahrenheit. If you\u2019re worried about a particular food, push it to the\nback of the shelf away from other items. <\/p>\n\n\n\n
Betty Crocker reports that the back of the refrigerator\nstays cooler than the front or door, and a little breathing room allows food to\nchill faster. <\/p>\n\n\n\n
Betty Crocker recommends keeping the following foods in your\nrefrigerator no longer than these time periods:<\/p>\n\n\n\n
Opened butter: 2 weeks <\/li>
Cakes and cheesecakes: 3 to 5 days<\/li>
Raw eggs: 3 weeks<\/li>
Jams and jellies: 1 year<\/li>
Dairy: varies by item<\/li><\/ul>\n\n\n\nFor already cooked foods, Franciscan Health<\/a>, a hospital network that publishes health information, offers some specific guidelines for how long you can keep different types of leftovers:<\/p>\n\n\n\n
Cooked fresh vegetables: 3 to 4 days<\/li>
Cooked pasta: 3 to 5 days<\/li>
Cooked rice: 1 week<\/li>
Stews or soups: 3 to 4 days<\/li>
Cooked meats and casseroles: 3 to 4 days<\/li><\/ul>\n\n\n\n
Food in the freezer<\/strong><\/p>\n\n\n\n
While freezers can preserve your food longer than any of the\nother methods, they are not foolproof. Even ice cream does not last forever in\nthe freezer. <\/p>\n\n\n\n
According to Wilde, the \u201cgooey, slightly darker crust\u201d found\nunder the lid of an open tub of ice cream is the beginning of a bacteria coup\nd\u2019\u00e9tat. After extended time spent in the freezer, ice cream is one of many\nfoods that are prone to the proliferation of dangerous bacteria.<\/p>\n\n\n\n
To truly be considered a freezer, the temperature in your\nfreezer should remain colder than 0 degrees Fahrenheit. Here are some of Betty\nCrocker\u2019s recommendations for keeping food in the freezer: <\/p>\n\n\n\n
Breads and frosted cakes: 2 to 3 months<\/li>
Ice cream: 2 to 4 months<\/li>
Cooked meats: 2 to 3 months<\/li>
Cooked poultry: 4 months<\/li>
Cooked shellfish: 1 to 2 months<\/li><\/ul>\n\n\n\n
No matter how hungry or broke you are, ask yourself if it\u2019s\nworth catching a foodborne illness and missing class, work and social activities.\nIf you\u2019re serving food to other people, it\u2019s even more important to be careful\nto avoid getting others sick. <\/p>\n","protected":false},"excerpt":{"rendered":"
Food safety guide for leftovers Learning to cook as a college student is a tricky task, but practicing good food safety can be an even “Don’t eat that bacteria”<\/span><\/a><\/p>\n","protected":false},"author":1149,"featured_media":75188,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4326],"tags":[],"author_slug":"rubyredekopp","_links":{"self":[{"href":"https:\/\/ndsuspectrum.com\/wp-json\/wp\/v2\/posts\/78580"}],"collection":[{"href":"https:\/\/ndsuspectrum.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ndsuspectrum.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ndsuspectrum.com\/wp-json\/wp\/v2\/users\/1149"}],"replies":[{"embeddable":true,"href":"https:\/\/ndsuspectrum.com\/wp-json\/wp\/v2\/comments?post=78580"}],"version-history":[{"count":5,"href":"https:\/\/ndsuspectrum.com\/wp-json\/wp\/v2\/posts\/78580\/revisions"}],"predecessor-version":[{"id":78770,"href":"https:\/\/ndsuspectrum.com\/wp-json\/wp\/v2\/posts\/78580\/revisions\/78770"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ndsuspectrum.com\/wp-json\/wp\/v2\/media\/75188"}],"wp:attachment":[{"href":"https:\/\/ndsuspectrum.com\/wp-json\/wp\/v2\/media?parent=78580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ndsuspectrum.com\/wp-json\/wp\/v2\/categories?post=78580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ndsuspectrum.com\/wp-json\/wp\/v2\/tags?post=78580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}