Exactly how long you can keep all your Thanksgiving leftovers before they go bad

It may be tempting to gobble up your Thanksgiving feast for a few days, but food safety experts warn you can get seriously ill if you don’t handle leftovers properly.

“Leftovers are one of the best parts of Thanksgiving, but once the meal is over, they need to be stored safely,” Lester Schonberger, an extension specialist at the Virginia Department of Food Science and Technology, said last week. Tech.

Hot foods should be consumed, stored or reheated within four hours of coming out of the oven, Schonberger said. You have six hours to eat or keep food cold, though you must throw out any cold food that reaches an internal temperature of 70 degrees Fahrenheit or higher during that time.

Leftovers can generally be refrigerated for three or four days—usually until the Monday after Thanksgiving—and refrigerated for two to six months.

But it’s not as simple as putting a few pans in the fridge and closing the door. First, you should use heavy-duty airtight foil, plastic wrap, freezer paper, or a plastic storage bag to seal the food before storing.

Schonberger recommends separating leftovers into shallow containers and cooling hot foods to 41 degrees Fahrenheit or lower before placing them in the refrigerator or freezer.

Bacteria grow fastest between 40 degrees Fahrenheit and 140 degrees Fahrenheit, a range known as the “danger zone.”

Eating food contaminated with bacteria or other pathogens can cause food poisoning. The Centers for Disease Control and Prevention estimates that 48 million people suffer from foodborne illness each year in the US, sending 128,000 to the hospital and killing 3,000.

Turkey and other poultry are among the foods most likely to cause food poisoning — the danger is not being cooked to an internal temperature of 165 degrees Fahrenheit to kill any harmful bacteria.

Cooked poultry and casserole-style foods can be refrigerated for up to four months, while bacon, ham, meat, and cooked macaroni and cheese usually have a shorter shelf life in the refrigerator.

Freezer storage time for cooked fish tends to depend on the type of fish and the method of storage.

“Be aware that the longer the food is in the freezer, the more the flavor will change due to increased moisture evaporation,” Schonberger said.

Federal food safety experts advise reheating leftovers to at least 165 degrees Fahrenheit.

Covering food before microwaving allows it to heat evenly. Using a food thermometer to check several points ensures that it is fully cooked.

Sauces, soups and sauces should be boiled in a pot.

Schonberger said there are several ways to tell if your food has gone bad — you notice something growing on it or it’s developed an unusual smell, taste or texture.

“When in doubt, throw it out is a good rule of thumb,” he said. “If you’re not sure if the food is still good, err on the side of safety.”