Food safety experts provide guidelines for refrigerator storage

Food safety experts provide guidance on the proper storage of leftovers and eggs to prevent foodborne illnesses. While many rely on smell or appearance to judge food freshness, experts warn these are unreliable indicators of safety.

Regarding leftovers, the US Food Safety and Inspection Service (FSIS) suggests cooked meals can be kept for three to four days. However, other agencies recommend shorter windows: the UK Food Standards Agency (FSA) advises consuming leftovers within two days, and New Zealand authorities recommend two days specifically for rice dishes due to the risk of Bacillus cereus spores, which can survive cooking and multiply if not cooled and stored correctly.

For egg storage, the US Department of Agriculture (USDA) warns against keeping eggs in refrigerator doors. Because door temperatures fluctuate every time the appliance is opened, eggs are at a higher risk for bacterial growth, such as Salmonella. Experts recommend storing eggs in their original packaging on an internal refrigerator shelf where temperatures remain stable at or below 4.4°C (40°F).