Thanks for your great question. To address your example… when you grill, the surface of your london broil steak should reach 155F to basically killing off the bacterial load.
I recommend that since this cut of meat is best served thinly sliced after grilling its best to slice what you intend to eat the first night. Then refrigerate the remaining cooked steak in a ziplock bag or airtight container removing excess air. Then slice off what you need for your sandwich up to 2 days… so for your day three 3AM snack might have to be popcorn.
Other cooked foods have a slightly longer shelf life if kept below 40F [a typical temperature for the frig] and if your leftovers are reheated to 138F to 155F.
As always wash your hands with warm soapy water for at least 20 seconds before and after handling all food products.
Mon, Dec 1, 2008
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