How many times have you put food in the fridge and forgotten about it for a few, or even several days? This phenomenon is quite common, but sometimes it can turn out to be extremely dangerous for our health.
“Most prepared foods can be safely eaten after 3-4 days, as long as they are refrigerated within 2 hours of the end of cooking,” says Dr. Tracey Brigman, Associate Professor of Nutritional Sciences at the University of Georgia.
But this does not apply to everything, nor to all ingredients. As he explains, some are particularly vulnerable to bacterial growth and must be consumed much earlier.
See four foods that should be consumed the same day after they are procured or even the next day.
Raw chicken: If you bought chicken and left it in the fridge for 24 hours, it’s likely already smelly. It is particularly vulnerable to the development of salmonella because it has less dense meat than e.g. The calf. Thus the bacterium easily penetrates its interior.
Cook the raw chicken very well before it has been refrigerated for two days (ideally, the first day). And after cooking, consume it within four days at most.
Cooked rice: Although raw it lasts for months in the pantry, when cooked it is safe for a few days. It is prone to infection by a bacterium called the wax bacillus. This exists as a saprophyte in the soil and can easily infect rice, pulses, vegetables, etc.
“Cooking does not kill the spores of this bacillus. Over the course of days these multiply and produce a toxin that causes food poisoning,” explains Dr. Brigman. “This happens even faster when cooked rice or other food containing the spores is left at room temperature or in a warm place.”
The elderly and immunocompromised patients are particularly vulnerable to infection with this bacillus. Therefore, consume the cooked rice within a day or even before the two close.
Cleaned hard-boiled eggs: The eggshell acts as a protective layer that keeps bacteria away, reports the US Department of Agriculture (USDA). When this layer is removed, bacteria quickly invade the pores of the egg and infect it.
The big risk is contamination of the cleaned egg with listeria – a bacterium that can cause serious infection in immunocompromised adults, newborns and serious complications in fetuses.
The USDA recommends that you refrigerate hard-boiled eggs within 2 hours of the end of cooking. Never leave boiled eggs or dishes containing egg out of the refrigerator for too long.
Avoid cleaning them if you are not going to eat them right away. Hard-boiled eggs in the shell are safe to eat for about a week, as long as they are kept in the refrigerator.
Raw minced meat: Minced meat lasts one or two days in the refrigerator before it starts to spoil. This is because of the high level of moisture, which makes it a “magnet” for bacteria, says Dr. Brigman. In addition, bacteria may have already invaded its interior from the surface of the meat, during its pulping.
Minced meat may contain colibacter (e.coli) and salmonella. Both cause severe food poisoning.
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