Cooked vegetables contain a lot of moisture. This moisture makes vegetables a particularly inviting environment for bacteria, such as salmonella and Staphylococcus aureus, that can cause foodborne illness. These harmful microorganisms also need certain temperature ranges to multiply to dangerous levels. Leaving cooked vegetables unrefrigerated keeps the vegetables at the perfect temperature for bacteria to grow and multiply.
Bacteria don't readily multiple in low temperatures. To keep cooked vegetables safe, store them in a shallow container and get them in the refrigerator within two hours after they've finished cooking. If you're serving your vegetables in an area where the temperature is 90 degrees Fahrenheit or above, get your leftover cooked vegetables into the refrigerator within one hour.
If you've promptly stored your cooked vegetables in the refrigerator, they'll be safe to eat for a few days. Ensure they're safe to eat and still taste great by eating them within three to four days.
How to Roast Radishes, Parsnips, ...
How to Grill Veggies in the Oven
How to Roast Cornish Hens With Potatoes ...
How Fast Does Cooked Spaghetti Squash ...
List of Vegetables That Contain Protein ...
How to Slow Cook Pork Chops & Vegetables
How to Cook Zucchini Like a Japanese ...
What Vegetables Have Citric Acid?
How to Cook Mixed Greens
How to Deep Fry Vegetables With Batters
Can We Refreeze Frozen Vegetables?
What Is the Difference Between Roughage ...
How to Freeze Empanadas
Is It Safe to Bake Vegetables in the ...
How to Freeze Lentils
How to Wash Wax Off of Vegetables
How to Cook Winter Root Vegetables in a ...
Vegetable Rice Calories
How to Cook Vegetables in the Microwave
Steamed Vegetable Diet
Kat Black is a professional writer currently completing her doctorate in musicology/ She has won several prestigious awards for her research, and has had extensive training in classical music and dance.
Hemera Technologies/AbleStock.com/Getty Images