Some foods require extra care because they contain high levels of moisture or protein. Cooked mushrooms and wood ear fungus should be refrigerated promptly, while leafy greens are best eaten soon after cooking and should not be reheated repeatedly. Soy-based foods can also spoil quickly when left at room temperature for too long.
Soft-boiled eggs present another concern because they are not fully cooked, which may increase the risk of bacterial contamination. Seafood—including fish, shrimp and shellfish—is especially perishable and should generally be refrigerated within about two hours after cooking.
To reduce the risk of food poisoning, leftovers should be placed in shallow containers, refrigerated promptly, labeled with the storage date and reheated thoroughly before eating. Food with unusual smells, colors or textures should be discarded. Proper storage can help prevent illness while also allowing families to safely make better use of leftovers.
