Food safety experts advise on proper storage to prevent poisoning

Experts provide guidance on safe food storage to prevent food poisoning caused by bacteria that may not be detectable through smell, taste, or appearance. To minimize risk, leftovers should be refrigerated within two hours, or within one hour if the ambient temperature exceeds 32 degrees Celsius. This prevents food from entering the ‘danger zone’ between 4 and 60 degrees Celsius, where bacteria multiply rapidly.

For efficient cooling, large quantities of food, such as soups or meats, should be divided into smaller, shallower containers rather than being placed in the refrigerator in one large pot. Most leftovers can be kept in the refrigerator for three to four days before they should be frozen.

Specific guidance is also provided for mushrooms, which are highly perishable due to their water content. According to USDA guidelines, fresh mushrooms typically last three to seven days in the refrigerator, while sliced varieties should be consumed within three to four days. To maintain freshness, mushrooms should be stored in paper bags to allow air circulation and should not be washed until immediately before use. Signs of spoilage include a slimy surface, strong acidic odors, dark wet spots, or visible mold.