A study published by the Food and Drug Administration contradicts the general norm of slower cooling of hot leftovers before refrigeration and claims that leftover food should be refrigerated within two hours of cooking to avoid food contamination.
FDA’s reasoning apparently focuses on bacterial multiplication on the event of cooling food at room temperature. Earlier research also provides for similar theory of thawing perishable foods inside the refrigerator instead of room temperature to prevent food contamination.
FDA has undoubtedly come up with a strong assertion in the direction of storing leftovers, but the FDA needs to print thawing rules on food packets to break the convention or a proven myth of thawing leftovers at room temperatures.
Few diners are aware of food borne illnesses coming out of cooked foods and therefore FDA has to undertake steps to change the wrong notions of food preservations of diners and consumers in general.
Via: NY Times
