Scientific American spoke with food scientists about the health and safety of storing leftovers, as well as other Thanksgiving Day cooking and exposure factors that can speed up the time it takes food to reach what public health agencies call the danger zone.
Smell is a common indicator people use to see if food has gone bad. A foul odor may suggest that certain bacteria, mold or other microorganisms have gotten the best of your leftovers. But surprisingly, spoilage bacteria generally don't cause illness. (Although people might feel sick from the revolting scent and taste.) Disease-causing bacteria typically do not change food's smell, flavor or appearance. That's why a sniff test isn't always reliable, says Jennifer Quinlan, a food safety expert and a professor of nutrition sciences at Drexel University.
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