What is the most risky action for food poisoning with leftover dishes?

According to the survey results, 'Refrigerating leftovers and eating them the next day or later' is the most risky action, ranking first at 37%.

What cooling standards do experts recommend after cooking?

Based on the Hygiene Management Manual for Large-Scale Cooking Facilities, it is recommended to cool the center temperature to below 20°C within 30 minutes after cooking.

What are specific methods to quickly cool dishes at home?

Effective methods include using ice packs, transferring to a stainless steel tray with good heat conductivity, and storing in smaller portions.

Are there any effective ingredients for preventing food poisoning?

82% of nutritionists recommend using ingredients with preservative and antibacterial effects, such as vinegar or pickled plums, in dishes like marinated or Nanban-zuke.

How many days should leftover dishes be consumed within?

For safety, it is recommended to thoroughly manage hygiene and consume leftovers within 2 to 3 days.

Nutritionists Warn: Top Food Poisoning Risk in Meal Prepping is 'Re-storing Leftovers'

Published May 19, 2026 10:10 PM ・ Updated Jun 14, 2026 6:43 AM ・ 3 min read ・ Source: PR TIMES

A survey of 100 registered dietitians by Emiish's 'Nutritionist Lab®' identifies 're-storing leftovers' (37%) and 'leaving food at room temperature' (32%) as the top risks for food poisoning. Experts recommend cooling food to below 20°C within 30 minutes and consuming it within 2-3 days.

Emiish Co., Ltd. (Meguro-ku, Tokyo; CEO Maki Shibata) conducted a survey on 'meal prepping' among 100 nutritionists and registered dietitians belonging to the professional community 'Nutritionist Lab®.'

As the rainy season begins, increasing humidity raises the risk of food poisoning in households. The survey revealed significant risks in common daily habits.

### Top Behaviors Increasing Food Poisoning Risk 1. **Re-storing leftovers to eat the next day or later (37%)** 2. **Leaving food at room temperature until it cools down completely after cooking (32%)** 3. **Insufficient reheating (15%)**

### Most Effective Countermeasures * **Thoroughly heating to the core (70 votes)** * **Quickly cooling food within 30 minutes of cooking and storing in the fridge/freezer (62 votes)**

Saori Tomita, a registered dietitian and chef, emphasizes the importance of 'rapid cooling.' Citing standards for mass catering—cooling food to below 20°C within 30 minutes—she suggests using ice packs, transferring food to stainless steel trays, or storing in smaller portions to speed up cooling at home. While 82% of experts use vinegar or pickled plums (umeboshi) for their preservative effects, she notes these only make food 'less perishable,' not 'spoiling-proof.' The safe guideline remains to consume prepped meals within 2 to 3 days.

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Source: PR TIMES
Category: Survey

Nutritionists Warn: Top Food Poisoning Risk in Meal Prepping is 'Re-storing Leftovers'

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