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Leftover Storage

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Proper food storage is crucial to prevent foodborne illnesses. Store leftovers in sealed containers, keep them 2 inches apart, and consume within 3 to 5 days. Common sources of illness include raw or undercooked meat, poultry, eggs, dairy, and shellfish. Symptoms can range from abdominal pain to nausea and vomiting, depending on the contaminant, such as E. coli, Salmonella, or Listeria. Always seek medical attention if you experience severe symptoms. Stay informed to keep yourself and your family safe!

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Leftover Storage

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  1. Leftover Storage • Place in sealed containers • Store 2 inches apart • Eat within 3 to 5 days

  2. Re-Heat

  3. Common Sources of Foodborne Illness Raw and undercooked meat and poultry Symptoms: Abdominal pain, diarrhea, nausea, and vomiting Culprits:Campylobacter jejuni, E. coli O157:H7, L. monocytogenes, Salmonella

  4. Raw foods; unpasteurized milk and dairy products, such as soft cheeses • Symptoms: Nausea, vomiting, fever, abdominal cramps, and diarrhea • Culprits:L. monocytogenes, Salmonella, Shigella, Staphylococcus aureus, C. jejuni

  5. Raw and undercooked eggs Raw eggs are often used in foods such as homemade hollandaise sauce, Caesar and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings. Symptoms: Nausea, vomiting, fever, abdominal cramps, and diarrhea Culprit:Salmonella enteriditis

  6. Raw and undercooked shellfish Symptoms: Chills, fever, and collapse Culprits:Vibrio vulnificus, Vibrio parahaemolyticus

  7. Incorrectly canned goods, smoked or salted fish • Symptoms: Double vision, inability to swallow, difficulty speaking, and inability to breathe. Seek medical help right away if you experience any of these symptoms. • Culprit:C. botulinum

  8. Fresh or minimally processed produce, contaminated water • Symptoms: Bloody diarrhea, nausea, and vomiting • Culprits:E. coli O157:H7, L. monocytogenes, Salmonella, Shigella, Yersinia enterocolitica, viruses, and parasites

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