Health Facts: Want to Make Sure Your Cooked Meat is Safe to Eat?

Here are two lesser-known but important health facts about keeping cooked meat safe after eating:

1. Two-Hour Rule: After cooking, meat should not be left out at room temperature for more than two hours. Bacteria can multiply rapidly at temperatures between 40°F (4°C) and 140°F (60°C), known as the “danger zone.” If the ambient temperature is above 90°F (32°C), such as during a summer picnic, this time is reduced to one hour. Properly refrigerate or freeze leftovers within this time frame to prevent bacterial growth.
2. Shallow Containers for Storage: When storing cooked meat in the refrigerator, use shallow containers instead of deep ones. This allows the meat to cool down more quickly and evenly, reducing the risk of bacterial growth. Deep containers retain heat longer, keeping the meat in the danger zone for a prolonged period, which can increase the risk of foodborne illnesses.

Implementing these practices can significantly reduce the risk of foodborne illnesses and ensure that cooked meat remains safe to consume later.