剩菜剩饭可以在冰箱里保存三到四天。一定要在这段时间吃掉它们。在这之后，食物中毒的风险会增加。如果您认为您不能在四天内吃掉剩菜剩饭，应立即冷冻。
食物中毒（也称为食源性疾病）是由有害微生物引起的，例如被污染的食物中的细菌。因为细菌通常不会改变食物的味道、气味或外观，所以您无法判断食物是否危险。所以如果您对食物的安全性有疑虑，最好扔掉它。
幸运的是，大多数食物中毒的情况可以通过适当的烹饪和食物处理来预防。为了确保食品安全，应当快速冷藏易变质的食物，如肉类、家禽、鱼类、奶制品和鸡蛋。不要将这些食物存放在典型的室温下超过两小时，或者在 90°F（32°C）以上的温度下超过一个小时。
未烹调的食物，如冷沙拉或三明治，也应该立即食用或冷藏。您的目标是减少食物在“危险区域”的时间（40 至 140 °F（4 至 60 °C）之间），在此温度范围内细菌会快速增殖。
当您准备吃剩菜剩饭时，应在炉子上或在传统的烤箱或微波炉中进行重新加热，直到内部温度达到 165°F（74°C）。不建议使用慢炖锅加热剩菜剩饭，因为这些设备可能无法把食物加热到足以杀死细菌的温度。
July 02, 2022
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- Foodborne illness: What consumers need to know. U.S. Department of Agriculture. http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-disease/foodborne-illness-what-consumers-need-to-know/ct_index. Accessed July 10, 2018.
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- 2015-2020 Dietary Guidelines for Americans. U.S. Department of Health and Human Services. https://www.cnpp.usda.gov/2015-2020-dietary-guidelines-americans. Accessed July 10, 2018.
- Slow cookers and food safety. U.S. Department of Agriculture. http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/slow-cookers-and-food-safety/ct_index. Accessed July 10, 2018.