This includes:

• Shrimp
• Crab
• Lobster
• Mussels
• Clams
• Fish

Seafood should be:

• Refrigerated promptly
• Stored in sealed containers
• Reheated thoroughly before eating

Discard seafood if it develops:

• A sour smell
• Slimy texture
• Unusual discoloration

Food #2: Cooked Rice

Many people are surprised to learn that cooked rice can become unsafe if left out too long.

Raw rice may contain spores of Bacillus cereus.

Cooking destroys the bacteria but may not destroy all spores.

If cooked rice remains at room temperature for several hours, spores can germinate and produce toxins that are not always destroyed by reheating.

The safest approach is:

• Cool rice quickly.
• Refrigerate promptly.
• Reheat thoroughly.
• Discard rice that has been left out too long.

Food #3: Cooked Meat and Poultry

Chicken, beef, pork, and turkey should be:

• Refrigerated promptly
• Stored below 4°C (40°F)
• Reheated until steaming hot

Do not eat meat that shows signs of spoilage such as:

• Sour odor
• Sticky surface
• Mold

📷 Image Suggestion 2

A refrigerator with cooked meat stored in labeled, airtight containers.

Food #4: Cream-Based Dishes

Foods containing:

• Cream
• Milk
• Cheese
• Custard
• Egg-based sauces

can spoil more quickly if left unrefrigerated.

Examples include:

• Cream soups
• Alfredo sauce
• Quiche
• Custard desserts

These foods should be refrigerated promptly after serving.