Seth and Molly excavate a serving of ribs gone very, very bad from the recesses of the office fridge in our recent episode, No Expiration Date.
In case you needed proof, or some help imagining the spoilage, we posed the toxic lunch for a glamor shoot before tossing it in the trash (outside).
The USDA recommends using cooked leftovers within 3 to 4 days. Their advice also echos that of Martin Bucknavage from this week’s episode: Refrigeration slows but does not stop the growth of bacteria and mold, and you never know whether spores or microbes have fallen on your food at some point in its leftover life. Some of the bugs that can cause illness, like Listeria monocytogenes, actually thrive at cold temperatures. Food safety experts have a mantra they like to repeat: “If in doubt, throw it out.”
If you want to know more, the USDA’s robot, er, Virtual Food Safety Representative, can answer your food safety questions. Simply “Ask Karen.”