Tag: Leftovers safety

According to the USDA, bacteria grow most rapidly in the “Danger Zone” between 40°F and 140°F (4°C and 60°C). This critical fact sheds light on the actual risks associated with food that isn't properly handled, directly addressing the question of whether you can get ill from eating cold food. The temperature of the food itself is often less important than its journey to your plate.

According to the World Health Organization, roughly 600 million people get sick from contaminated food each year. The danger zone, a specific temperature range, allows dangerous bacteria to multiply rapidly, increasing the risk of illness.

According to the USDA, all perishable leftovers, including take out food, must be refrigerated within two hours to prevent dangerous bacterial growth. This guide explains exactly how long you can eat take out food safely, detailing proper storage and reheating techniques to protect your health and get the most out of your leftovers.