Whether you’ve cooked your meal at home or bought it at a restaurant, knowing how to preserve leftover food is key to avoiding spoilage and foodborne illness.
Air, water, and temperature are your biggest concerns when it comes to safely handling leftovers.
Remembering these tips can make all the difference:
Knowing how to handle leftovers is smart. It saves money, prevents food waste, and keeps your food safe.
Get more food facts at ift.org/foodfacts.
From a processed foods comeback to breaking food system silos and addressing food and nutrition security, our science and policy experts identify top science of food trends.
One of the biggest pitfalls when packing a lunch is cross-contamination—the transfer of harmful bacteria to food from cutting boards, utensils, and other foods.
Whether you’ve cooked your meal at home or bought it at a restaurant, knowing how to preserve leftover food is key to avoiding spoilage and foodborne illness.
An interview with scientist Maricel Maffini on current chemicals of concern in food packaging, the challenge of eliminating these hazards, and advice for food packaging researchers to strengthen food packaging safety.
The new regulations harness traceability data to reduce foodborne illness in the supply chain.
From a processed foods comeback to breaking food system silos and addressing food and nutrition security, our science and policy experts identify top science of food trends.
Hear from three current Board Members about why their participation is so valuable.
Newly released IFT report examines science of food compensation and career path trends
The rule uses labeling to advance a national nutrition strategy.
An interview with scientist Maricel Maffini on current chemicals of concern in food packaging, the challenge of eliminating these hazards, and advice for food packaging researchers to strengthen food packaging safety.
The second in a series of three trend articles for the year ahead tracks what food and beverage technologies are trending in 2023 and beyond.
This column details why spices and powdered ingredients need decontamination and how new technologies may improve dry ingredient safety.
Emerging ultraviolet light technologies will advance food safety from field to fork, says novel processing research scientist Tatiana Koutchma.
Miranda Grizio relates the story of the creation of a low-cost moisture meter that is keeping grain safer in Ghana.
