How Long Should You Keep Thanksgiving Leftovers?

Posted on November 28, 2025 by Patrick Hercules

It is the day after Thanksgiving, and the refrigerator is full of leftovers. It is important to know how long these leftovers should actually last to avoid foodborne illnesses.

The U.S. Department of Agriculture’s (USDA) Food and Safety and Inspection Service recommends throwing out refrigerated leftovers after three to four days. If certain foods are kept in the freezer, they can still be eaten for three to four months after Thanksgiving.

It is important to properly store and refrigerate all leftovers within two hours at 40 degrees Fahrenheit or colder. To store them, pack the leftovers into small containers and resealable plastic bags. Storing food in smaller portions makes it easier and more convenient for them to be used when taken straight from the freezer. Using freezer or storage-specific plastic bags and plastic wrap helps prevent freezer burn because they are thicker than normal bags. Push out as much air as possible to limit any exposure to the surface of the food, which also helps prevent freezer burn.

Throw away any food that doesn’t keep well in the refrigerator, such as salads, which can become soggy and wilted. Greens such as kale and cabbage can last for up to three days.

Remove any stuffing from inside the turkey and store it separately in airtight containers. Stuffing can last up to four days in the refrigerator and two to three months in the freezer.

When storing leftover turkey, cut the turkey into smaller pieces and store them separately in small airtight containers. Turkey can last for four days in the fridge and four months in the freezer.

Gravy can last for four days in the fridge and up to four months in the freezer. When reheating the gravy, add it to a saucepan and cover it with a lid, and bring it to a rolling boil.

Homemade cranberry sauce can stay good for a week to 10 days in the fridge. Canned cranberry sauce can be kept for up to two weeks when stored in an airtight container and refrigerated. It is not recommended to freeze cranberry sauce.

Potatoes and yams can be stored in the refrigerator for four days and up to two months in the freezer.

Desserts such as fruit pies can be kept at room temperature for two days. After two days, they can be stored in the refrigerator, loosely covered, for two more days.

It is important to note that you should always reheat leftovers to 165 degrees Fahrenheit, as it destroys most foodborne pathogens, preventing you from developing food poisoning.

If you or a loved one is experiencing symptoms of food poisoning, you can receive treatment at Jamaica Hospital Medical Center’s Ambulatory Care Center. Please call (718) 206-7001 to schedule an appointment.

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.

Listeria, What You Should Know

Posted on August 2, 2024 by Patrick Hercules

There have been products such as deli meats, vegetables, dips and salsas, and plant-based milk recalled due to a recent listeria outbreak.

Listeria or Listeria monocytogenes, is a species of pathogenic or disease-causing bacteria found in moist environments, soil, water, decaying vegetation, and animal feces. It can survive and even grow under refrigeration and other food preservation measures.

Most people encounter listeria or listeriosis as a foodborne illness as it can be found in hot dogs, deli meats, fresh vegetables, fresh fruits especially melons, and unpasteurized dairy products. These foods have the highest risk of listeria contamination. However, any food that is improperly handled or prepared can be affected.

The listeria bacteria is unique compared to other types of bacteria because it survives and multiplies in low temperatures, including refrigerators and freezers. It can multiply to dangerous levels during storage. It also doesn’t change the smell, taste, or texture when it contaminates food like other bacteria.

Most people get listeriosis from eating contaminated foods. The listeriosis incubation period (the time between when you first get infected and when you first show symptoms) varies. It usually takes one to two weeks. But it can be as short as a couple of days or as long as three months.

The symptoms of a listeria infection include:

Fever
Chills
Muscle aches
Nausea
Diarrhea

If the listeria infection spreads to your nervous system, symptoms may include:

Headache
Stiff neck
Confusion or changes in alertness
Loss of balance
Convulsions

Those at risk of severe infection from listeria include:

Pregnant women
People older than 65 years old
People with weakened immune systems
People suffering from chronic diseases

A blood test is often the most effective way to determine whether you have a listeria infection. Samples of urine and spinal fluid may also be tested.

The treatment of listeria infection varies depending on the severity of the signs and symptoms. Most people with mild symptoms require no treatment at all. More serious listeria infections can be treated with antibiotics.

Some ways to prevent a listeria infection include:

1) Keeping things clean- wash your hands thoroughly with warm, soapy water before and after handling or preparing food. After cooking, use hot, soapy water to wash the utensils, cutting boards, and other food preparation services.

2) Scrub raw vegetables- clean raw vegetables with a scrub brush or vegetable brush under plenty of running water.

3) Cook your food thoroughly- Use a food thermometer to make sure your meat, poultry, and egg dishes are cooked to a safe temperature.

If you or someone you know is experiencing symptoms of a listeria infection you can see a gastroenterologist at Jamaica Hospital Medical Center’s Ambulatory Care Center. To schedule an appointment, please call (718) 206-7001. If you or someone you are with are experiencing an emergency, call 911 immediately.

Food Poisoning During Summer Months

Posted on June 26, 2019 by Xavia Malcolm

It is estimated that around 48 million cases of foodborne illnesses occur each year in the U.S. These illnesses develop when an individual consumes food that is contaminated with bacteria, viruses or parasites.

One of the most common types of foodborne illnesses is food poisoning.

The chances of getting food poisoning are higher during the summer months as the warmer weather promotes the growth of harmful organisms and increases the likelihood of contamination.

According to United States Department of Agriculture (USDA) Food Safety and Inspection Service, “Foodborne bacteria grow fastest at temperatures between 90 to 110 °F (32 to 43°C.)” In higher temperatures, food will produce the nutrients and moisture needed for pathogens (virus, bacteria and other microorganisms that cause disease) to flourish. Some of the most common pathogens that cause food poisoning are Salmonella, Listeria, Toxoplasma, E. coli and norovirus.

In addition to warmer temperatures, summer provides us with more opportunities to cook outdoors. It is difficult to utilize food safety controls such as refrigeration, thermostat-controlled cooking and convenient facilities to wash our hands when cooking outside. These factors can further increase the risk of food contamination.

Food poisoning is preventable and there are several safety measures that can be exercised to reduce the risk of exposure. Dr. Asit Mehta, Gastrointestinal Specialist at Jamaica Hospital Medical Center shares the following tips to prevent contamination:

Clean hands and food preparation stations often– It is important to wash your hands. Unclean hands can spread germs and cause foodborne illness. It is equally as important to keep the areas where you prepare food clean; germs can thrive on hard surfaces as well.
Cook food at proper temperatures- The USDA recommends that you cook the following meats and poultry until they reach these internal temperatures:

Poultry (whole, pieces & ground): 165 °F /74 °C

Ground meats: 160 °F /71 °C

Beef, pork, lamb and veal (steaks, roasts & chops): 145 °F /63 °C

Keep raw and cooked foods separate- Avoid cross contamination of food by wrapping raw meats and poultry separately during storage. Keep them away from other foods in coolers or similar storage devices. Do not place cooked meats on plates or other utensils that previously contained raw meat; unless they have been properly cleaned with soap and hot water.
Refrigerate perishables and leftovers promptly- The Centers for Disease Control and Prevention (CDC) states that, “Germs can grow in many foods within 2 hours unless you refrigerate them. (During the summer heat, cut that time down to 1 hour.)”
Clean produce- Before cutting, preparing and serving produce, it is important to wash them.

Food poisoning is characterized by symptoms that include diarrhea, vomiting, fever, abdominal cramps and nausea. Symptoms may take a few hours or days to present. These symptoms typically run their course and go away on their own. Your doctor will recommend that you keep hydrated, and may suggest that along with water, drink clear broths and non-caffeinated sport drinks. Getting plenty of rest and avoiding foods that contain dairy, alcohol, caffeine, high concentration of fats and seasoning may also be recommended. Before taking over the counter medications such as anti-diarrhea medicine, consult your doctor first.

Dr. Mehta advises, “If severe symptoms such as the following persist, see your physician right away”:

Blood in vomit or stool
Diarrhea for more than three days
Frequent vomiting and the inability to keep liquids down
Signs of dehydration, such as lightheadedness, dizziness, excessive thirst, severe abdominal cramps, weak or no urination and dry mouth
Neurological symptoms such as tingling in the arms, blurry vision and weakness in muscles
Confusion
Rapid heartbeat
Fever over 101.5 F

“Food poisoning can be very dangerous for the elderly, pregnant women and people with weakened immune systems. Do not take symptoms lightly in these individuals and seek treatment immediately,” warns Dr. Mehta.

Gastroenterologists specialize in the treatment of gastrointestinal, liver, and pancreatic disorders, including colorectal cancer screenings. Jamaica Hospital Medical Center’s Division of Gastroenterology consists of Board-Certified gastroenterologists who provide high quality and expert care to patients who suffer from such conditions in both inpatient and outpatient settings. To schedule an appointment with Dr. Mehta or any our gastroenterologists, please call 718-206-7001.