Why Health Experts Advise Consuming Cooked Meals Right After Preparation
Food safety is a concern for many around the world, with over 600 million people falling ill each year due to contaminated foods. In light of this worrying statistic, the World Health Organization recently highlighted their “Golden Rules” for safe food handling. One of these important recommendations is to eat cooked foods immediately after preparation instead of letting them sit.
According to doctors, there is a greater risk of bacteria growth when cooked foods cool to room temperature before being consumed. Between 40-140°F, surviving microbes can rapidly multiply in what is known as the “danger zone.” By prioritizing fresh consumption straight after cooking, these harmful microbes can be avoided.
Nutritionally, immediate eating is also recommended. Some heat-sensitive vitamins degrade with prolonged exposure after cooking. Leaving foods at room temperature allows chemical reactions within the food to continue, potentially changing texture and flavor over time as well.
Doctors advise planning portions carefully to avoid leftovers sitting too long. Prepared side dishes should also be served piping hot. If storing leftovers, they must be refrigerated within two hours and reheated thoroughly before enjoying another meal.
Overall, cooking thoroughly kills most bacteria but even trace amounts can regrow in the “danger zone” of temperatures. By making fresh consumption a priority, health experts believe people can significantly cut their risk of illness from contaminated foods. Small changes like these in food handling can go a long way in promoting wellness.
