Let’s begin with some general advice from food safety experts about reheating perishable foods:

-Be sure to reheat leftovers to 165°F.

-Reheat them only once.

-Don’t reheat cooked food that’s been left at room temperature for more than 2 hours.  Just feed it to the garbage can. 

Of course, the three rules listed above are all designed to protect you from the growth of harmful pathogens and the risk of food-borne illness.  However, chances are (if you’re like most people) you’ve broken all of these rules more than once. The following FAQs, answered by 4 scientists on our site’s Advisory Board, will help you understand the science behind these rules and offer tips on handling perishable leftovers safely.

Many people say that they’ve eaten a lot of foods that looked and tasted just fine after the “use by” dates. Perhaps because manufacturers don’t know the conditions in the consumer’s home (especially the temperature and humidity) and how carefully (or carelessly) the product might be handled before it gets there, they choose to err on the side of caution. Another reason for conservative estimates may be that companies want to make every effort to avoid complaints, bad publicity, and lawsuits. But the main reason is this: once a product loses some of its original color, texture and/or nutritional value, it is no longer at its best. The “best by” date is supposed to be an indication of that turning point. However, the product may still taste fine and other changes be too minimal to notice. Customers would like to know when noticeable changes that interfere with enjoyment occur. But that’s an individual call. Some people have more sensitive taste buds and higher standards than others.

Almost everyone is predicting that, in 2013, food prices in general will rise. Moreover, prognosticators are telling consumers which items will go up most.  That useful information can help you devise coping mechanisms to keep your food costs in the area you can afford.  Basically, smart shopping techniques, improved handling of products you bring home so that shelf life is extended, and some changes in food choices--all these should enable you to dine enjoyably within your budget. (Don't we all hate that word?)

Packaged sushi on sale at the supermarket commonly has a "sell-by" date of the following day or even the same day.  How long can you keep it?  It sometimes scares me by starting to turn brown by the day after purchase.  So I asked the scientists on our site's Advisory Board to discuss the hasty spoilage and possible dangers that might be associated with one of my favorite ethnic foods.