How to Keep Your Kitchen Germ-Free
The problem: While you’re busy cleaning the kitchen, the leftovers sit out too long.
Fix: Stick ’em in the fridge right away. If they’re warm, leave the lid off to chill faster. Food that’s between 40 and 140 degrees F allows bacteria to grow much faster; the goal is to get leftovers below 40 degrees as quickly as possible. After reheating, stir, and use a thermometer to make sure they’re 165 degrees, the temp at which bacteria is killed.
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