Food safety experts advise on proper storage for perishables and bread

Food safety experts warn that certain perishables should not be stored for more than two days to avoid health risks. Meat and seafood, including undercooked burgers and tuna, can harbor E. coli, Listeria, and Salmonella. It is recommended to reheat meat leftovers properly and avoid leaving food at room temperature.

Prepared salads and leafy greens are also high-risk due to moisture and nutrients that promote bacterial growth once chopped. Additionally, cooked rice and pasta can develop Bacillus cereus, a bacterium that survives cooking and produces toxins causing vomiting and diarrhea; these items should be cooled and refrigerated quickly.

When storing large quantities of thick foods like soups or stews, experts suggest using smaller, shallower containers to ensure they cool rapidly, preventing the center from remaining warm enough for bacteria to multiply.

Regarding bread preservation, keeping it near refrigerators or dishwashers can cause it to dry out or mold due to heat and moisture. To maintain freshness, bread should be kept in a cool, dry place, such as a pantry or bread box, or wrapped in a kitchen cloth.