How should leftovers be stored to minimize the risk of foodborne illness?

Storing leftovers in an airtight container and refrigerating them is the best practice to minimize the risk of foodborne illness. This method prevents the growth of bacteria that can thrive at room temperature, where foods are more susceptible to contamination. An airtight container helps to keep out moisture and other contaminants, while also preserving the food’s quality and preventing odors from mixing.

Refrigeration slows down the growth of pathogens, which is crucial after cooking food. The temperature inside a refrigerator should ideally be at 40°F (about 4°C) or lower to effectively reduce the risk of foodborne pathogens developing. Properly storing leftovers in the fridge can significantly lower the risk of illness when they are eventually reheated and consumed.