Food Safety: How Long Do Leftovers Last?

If a container of leftovers passes the “sniff test,” is it still good to eat? Is it okay to dig into leftovers if you don’t know how long they’ve been in the fridge?

Proceed with caution, experts say. Leftovers allowed to linger too long may not only become unappetizing, but they may pose a risk of illness. Here’s how long to store leftovers in the fridge or freezer, how to know if they’ve gone bad, and proper storage techniques.

Leftovers change as they’re stored in the fridge. “They will slowly begin to spoil because of the growth of microorganisms,” says Martin Bucknavage, a senior extension program specialist for food safety and quality at the Penn State Department of Food Science in University Park, Pennsylvania.

This includes bacterial growth like Salmonella, Listeria, E. coli, and Clostridium perfringens, adds Zachary Cartwright, PhD, the lead food scientist at Aqualab, a food safety technology company, and a member expert in the food safety and quality management division of the Institute of Food Technologists (IFT), a global organization that works to advance the science of food.

If you develop a foodborne illness (also known as “food poisoning”) you may have symptoms like nausea, vomiting, diarrhea, and stomach cramps, he explains.

You have about three or four days to safely eat most leftovers, says Bucknavage. Of course, this depends on the exact type of food, as well as other factors like refrigerator temperature, how much moisture is in the food, how long the food sat out after cooking, and sanitary practices used to prepare the food, he says.

Three to four days is a guideline, though some foods won’t be good for that long. “Cooked meals like casseroles, roasted veggies, and pizza usually hold up well for that timeframe, while delicate cold salads or seafood might spoil sooner,” says Alyssa Simpson, RDN, a digestive health dietitian in Phoenix, Arizona.

Eat cold salads that are dressed within one to two days, she recommends. Some salads, like romaine lettuce that’s been tossed in a vinaigrette, won’t hold up at all as leftovers — their taste and texture will be compromised (read: a soggy mess) — so you’re better off trying to make only what you plan on eating in one sitting, if possible.

If you’re going out to eat, stick to the three- or four-day rule for restaurant leftovers. But be advised that some experts, like Simpson, toss them sooner out of an abundance of caution. You don’t know how far in advance they were prepared at the restaurant, she says.

Quality decreases over time, affecting a food’s flavor and texture. This can differ among foods. For example, leftover pizza can get freezer burn and dry out relatively quickly, so you wouldn’t want to store slices for as long as cooked chicken.

* Indicates how long food is safe to eat

** Indicates how long to store food before quality is compromised; frozen food should be safe to eat indefinitely

Because there are so many factors that can affect how safe your leftovers are to eat, you’ll want to look for signs that your leftovers have gone bad.

Overall, our experts recommend discarding leftovers that have:

• An “off” odor (odor may be described as sour, rotten, funky, or chemical-y)
• Bubbles or fizzing
• Changes in texture, such as sliminess or hardness
• Discoloration, such as a dull or gray tone or yellowing
• Evidence of mold
• Excessive liquid separating from the food or curdling
• Taste that is unusual or bitter

“If food does not look right or smell right, we should assume it is spoiled and should be thrown away,” Bucknavage says.

Still not sure? “When in doubt, throw it out,” Cartwright adds.

Proper storage helps keep leftovers safe — and tasty. Here’s what you can do after cooking or bringing a meal home from a restaurant:

• Refrigerate within two hours. If it’s been more than two hours, toss it. If it’s hot outside (over 90 degrees F), food stays safe for just one hour.

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• Store in shallow, airtight containers, which allows food to cool quickly and evenly, says Simpson. If you have a large amount of hot food (like soup), divide it into smaller containers for expedited and more even cooling.
• Do not stack containers, as this stymies airflow around the containers, says Simpson. That, in turn, can slow cooling.
• Label your containers. Use masking tape and a marker to label the date and contents. “Avoid confusion about how long leftovers have been stored,” says Cartwright.
• Place containers in a middle shelf in the fridge, as this is the area temperature is most stable, says Cartwright. (Raw foods, like meats, should go below to reduce the risk that they can contaminate your food.) For the freezer, store leftovers toward the back and place newer leftovers behind older ones.
• When freezing, choose airtight containers or freezer bags to prevent freezer burn, says Cartwright. Before freezing, try to remove as much air from packaging as possible.
• Reheat thoroughly when ready to eat. Hot foods should reach at least 165 degrees F, which is considered a safe internal temperature, per the USDA.

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• Leftovers are generally good for three to four days in the refrigerator. They can last indefinitely in the freezer, but for best taste and quality, they should be consumed within three to four months.
• Certain leftovers may last longer or shorter than those guidelines state, depending on the type of food.
• You can tell leftovers have gone bad by any off or weird smells, discoloration, separating or curdling of liquid, and mold growth. If you’re unsure, throw it out.
• Safely store leftovers by refrigerating them within two hours, storing in airtight, shallow containers, and placing containers on a middle shelf without stacking them.