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来源：小宇宙
Keeping leftovers safe
Overpriced shop-bought sandwiches, underwhelming food from your work canteen or pricey local restaurants. If those are the alternatives, then it's unsurprising that many of us think leftovers make the perfect lunch.
Leftovers are a good way to cut down on food waste. If you've cooked them yourself, then you can be sure what all the ingredients are and where they've come from. But how safe are leftovers? Could there be a danger lurking in your lunchbox?
It's not just you that loves your leftovers. The BBC's Trust Me, I'm a Doctor programme tells us that they are also great for bacteria like listeria, salmonella and campylobacter. They can nourish themselves on the food we love and multiply incredibly quickly. One campylobacter bacterium can multiply to 70,000 million bacteria in just 12 hours.
Food poisoning caused by these bacteria usually makes people mildly unwell but can also cause more serious life-threatening illnesses. What do we need to think about to keep our leftovers safe?
Temperature control is important to stop bacteria growing on your food. Food safety experts warn of a danger zone between 8C and 63C. At these temperatures, bacteria can grow easily on your leftover food. Refrigerating your leftovers slows bacteria growth, and this is why experts recommend putting your leftover food in the fridge within two hours.
You should also cover any food in the refrigerator because air can contain contaminants, and also, many pathogens need oxygen to grow. However, do remember that fridges only slow bacteria growth, not stop it, so most leftovers should only be left in the fridge for two days.
Temperature is also important if you are reheating leftovers. Instructions often recommend heating food until it's piping hot or steaming hot throughout. Clinical microbiology lecturer Primrose Freestone recommends that ovens are set to at least 163C and that food's internal temperature should reach at least 74C.
Other experts tell us that food heated in the microwave should be stirred halfway through the process so that it's cooked all the way through.
Leftovers can be an economical way to cut down on food waste. However, it's important that we store and reheat food carefully to make sure that it stays safe to eat.
词汇表
overpriced [ˌəʊvəˈpraɪst] adj. 价格过高的，昂贵的
shop-bought [ˈʃɒp bɔːt] adj. （食物）商店买来的，现成的
underwhelming [ˌʌndəˈwelmɪŋ] adj. 平庸的，索然无味的，乏善可陈的
pricey [ˈpraɪsi] adj. 昂贵的，价格高的
leftovers [ˈleftəʊvəz] n. 剩菜剩饭，吃剩的食物
food waste 食物浪费，食物残渣
ingredient [ɪnˈɡriːdiənt] n. （食品的）成分，原料
lurk [lɜːk] vi. 潜伏，潜藏
lunchbox [ˈlʌntʃbɒks] n. 午餐盒，饭盒
bacteria [bækˈtɪəriə] n. 细菌（bacterium [bækˈtɪəriəm] 的复数）
listeria [lɪˈstɪəriə] n. 李斯特菌
salmonella [ˌsælməˈnelə] n. 沙门氏菌
campylobacter [ˌkæmpɪləʊˈbæktə(r)] n. 弯曲杆菌
nourish [ˈnʌrɪʃ] vt. 滋养，给…提供养分
multiply [ˈmʌltɪplaɪ] v. 繁殖，增殖，大量增加
food poisoning [ˈpɔɪzənɪŋ] 食物中毒
mildly [ˈmaɪldli] adv. 轻微地，温和地
life-threatening [ˈlaɪf θretənɪŋ] adj. （疾病）危及生命的，致命的
danger zone [zəʊn] 危险区域，危险地带
refrigerate [rɪˈfrɪdʒəreɪt] vt. 冷藏，冷冻
contaminant [kənˈtæmɪnənt] n. 污染物，致污物
pathogen [ˈpæθədʒən] n. 病原体，致病菌
reheat [ˌriːˈhiːt] vt. 重新加热，再热
piping hot [ˌpaɪpɪŋ] adj. 滚烫的，非常热的
steaming hot [ˌstiːmɪŋ] adj. 热气腾腾的，滚烫的
microbiology [ˌmaɪkrəʊbaɪˈɒlədʒi] n. 微生物学
oven [ˈʌvn] n. 烤箱，烤炉
internal temperature [ɪnˈtɜːnl] 内部温度
stir halfway [stɜː(r) ˌhɑːfˈweɪ] 中途搅拌
all the way through 完全地，彻底地，从头到尾地
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Overpriced shop-bought sandwiches, underwhelming food from your work canteen or pricey local restaurants. If those are the alternatives, then it's unsurprising that many of us think leftovers make the perfect lunch.
Leftovers are a good way to cut down on food waste. If you've cooked them yourself, then you can be sure what all the ingredients are and where they've come from. But how safe are leftovers? Could there be a danger lurking in your lunchbox?
It's not just you that loves your leftovers. The BBC's Trust Me, I'm a Doctor programme tells us that they are also great for bacteria like listeria, salmonella and campylobacter. They can nourish themselves on the food we love and multiply incredibly quickly. One campylobacter bacterium can multiply to 70,000 million bacteria in just 12 hours.
Food poisoning caused by these bacteria usually makes people mildly unwell but can also cause more serious life-threatening illnesses. What do we need to think about to keep our leftovers safe?
Temperature control is important to stop bacteria growing on your food. Food safety experts warn of a danger zone between 8C and 63C. At these temperatures, bacteria can grow easily on your leftover food. Refrigerating your leftovers slows bacteria growth, and this is why experts recommend putting your leftover food in the fridge within two hours.
You should also cover any food in the refrigerator because air can contain contaminants, and also, many pathogens need oxygen to grow. However, do remember that fridges only slow bacteria growth, not stop it, so most leftovers should only be left in the fridge for two days.
Temperature is also important if you are reheating leftovers. Instructions often recommend heating food until it's piping hot or steaming hot throughout. Clinical microbiology lecturer Primrose Freestone recommends that ovens are set to at least 163C and that food's internal temperature should reach at least 74C.
Other experts tell us that food heated in the microwave should be stirred halfway through the process so that it's cooked all the way through.
Leftovers can be an economical way to cut down on food waste. However, it's important that we store and reheat food carefully to make sure that it stays safe to eat.
词汇表
overpriced [ˌəʊvəˈpraɪst] adj. 价格过高的，昂贵的
shop-bought [ˈʃɒp bɔːt] adj. （食物）商店买来的，现成的
underwhelming [ˌʌndəˈwelmɪŋ] adj. 平庸的，索然无味的，乏善可陈的
pricey [ˈpraɪsi] adj. 昂贵的，价格高的
leftovers [ˈleftəʊvəz] n. 剩菜剩饭，吃剩的食物
food waste 食物浪费，食物残渣
ingredient [ɪnˈɡriːdiənt] n. （食品的）成分，原料
lurk [lɜːk] vi. 潜伏，潜藏
lunchbox [ˈlʌntʃbɒks] n. 午餐盒，饭盒
bacteria [bækˈtɪəriə] n. 细菌（bacterium [bækˈtɪəriəm] 的复数）
listeria [lɪˈstɪəriə] n. 李斯特菌
salmonella [ˌsælməˈnelə] n. 沙门氏菌
campylobacter [ˌkæmpɪləʊˈbæktə(r)] n. 弯曲杆菌
nourish [ˈnʌrɪʃ] vt. 滋养，给…提供养分
multiply [ˈmʌltɪplaɪ] v. 繁殖，增殖，大量增加
food poisoning [ˈpɔɪzənɪŋ] 食物中毒
mildly [ˈmaɪldli] adv. 轻微地，温和地
life-threatening [ˈlaɪf θretənɪŋ] adj. （疾病）危及生命的，致命的
danger zone [zəʊn] 危险区域，危险地带
refrigerate [rɪˈfrɪdʒəreɪt] vt. 冷藏，冷冻
contaminant [kənˈtæmɪnənt] n. 污染物，致污物
pathogen [ˈpæθədʒən] n. 病原体，致病菌
reheat [ˌriːˈhiːt] vt. 重新加热，再热
piping hot [ˌpaɪpɪŋ] adj. 滚烫的，非常热的
steaming hot [ˌstiːmɪŋ] adj. 热气腾腾的，滚烫的
microbiology [ˌmaɪkrəʊbaɪˈɒlədʒi] n. 微生物学
oven [ˈʌvn] n. 烤箱，烤炉
internal temperature [ɪnˈtɜːnl] 内部温度
stir halfway [stɜː(r) ˌhɑːfˈweɪ] 中途搅拌
all the way through 完全地，彻底地，从头到尾地
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