5. Seafood
Fish and shellfish spoil faster than most meats. Leaving sushi, shrimp dishes, or grilled salmon at room temperature can result in rapid bacterial growth. Eating spoiled seafood is a popular reason of serious foodborne illness.
Why It Matters
The “danger zone” for food is between 40°F (4°C) and 140°F (60°C), where bacteria thrive. Even if food smells fine, it may still be unsafe. Reheating doesn’t always destroy bacterial toxins, so prevention is key.
Tips to Stay Safe:
- Refrigerate leftovers within 1–2 hours.
- Use shallow containers for faster cooling.
- Label and date your leftovers.
- When in doubt, throw it out.
Conclusion
Meals like rice, chicken, pasta, eggs, and seafood may seem harmless — but once left out too long, they can become a hidden danger to your health. Don’t take the risk. Safe food handling and quick refrigeration can protect you and your family from a night of regret (or worse).
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