“Do not keep spasak in the refrigerator for more than 3 days.” a virologist’s advice to avoid food poisoning;

Consumption of poorly stored food can lead to serious or even fatal consequences. The recent dramatic cases of botulism in Touraine, where victims were hospitalized after consuming poorly sterilized homemade pesto cans, are a reminder of this. To combat the proliferation of everyday germs and counter all preconceived notions in this field, infectious disease virologist Osean Sorrell distills his recommendations on his Instagram account @thefrenchvirologist. One of his latest videos, published on Wednesday, September 18, reveals some basic hygiene rules for food scraps.

Leftover food should be refrigerated, even after cooking

We’ve all had the experience of forgetting the remains of a hot dish under the lid of the pot, leaving them to cool overnight on the kitchen counter or in the oven. Big mistake. “Refrigerate your leftovers within 2 hours of cooking,” the virologist wrote in his Instagram post. Indeed, as the expert points out in his book Viruses, bacteria, germs, everything you need to know to avoid them (Ed. Marabut, October 2023), “as soon as the temperature drops, microbes start multiplying very quickly, and there is a risk of food poisoning,” he writes. And to conclude. “The less time we give them, the less risk there is.”

It is noteworthy that food poisoning is not only associated with products of animal origin. In his work, the virologist gives the example of cooked rice, which, in our opinion, is harmless, even if it is forgotten outside the refrigerator. This contains especially spores Bacillus cereusa bacterium that can cause food poisoning under certain conditions. “Spores that are not destroyed by cooking can germinate as soon as the food cools. And even if you recook your rice,” he warns.

Pay attention to packaging and freezing time

If you’re in a hurry and want to cool these hot leftovers quickly without risking heatstroke, there’s a trick. “In order for the dish to cool faster, instead of leaving it in the pot, divide it into several containers. The cooling will be faster and more uniform, assures Dr. Osean Sorel Viruses, bacteria, germs, everything you need to know to avoid them.

The listed residues should also be carefully preserved. In order to avoid any contamination, the virologist in his post on Instagram invites you to cover them well “so as not to be contaminated by microorganisms that may be present in the refrigerator or through cross-contamination on other foods.”

Finally, no offense to batch cooks, people who cook on Sundays all week, Dr. Osean Sorrell recommends not keeping cooked food in the refrigerator for more than three days. “If you’re cooking for more than three days, refrigerate meals for the weekend,” she suggests.