As the global celebrations for New Year 2026 wind down, homes across India are likely filled with the remnants of festive feasts. While these leftovers promise convenient meals, a medical expert has issued a stark warning: improper handling can turn them into a serious, even fatal, health hazard.
A Fatal Case of Food Poisoning from Leftovers
Dr Samuel Choudhury, a general practitioner based in Singapore, shared a chilling real-life incident to underscore the danger. The tragedy unfolded in 2010 and began with seemingly harmless cooked chicken. "The chickens were cooked, were not consumed, were stored in deep pans, and were placed in the fridge," Dr Choudhury recounted.
The next day, the chicken was used to prepare sandwiches. This is when the bacteria Clostridium perfringens (often associated with the term 'Trachyctes' in some contexts) struck. The consequence was devastating: 54 people suffered food poisoning. Alarmingly, despite hospitalisation, three individuals lost their lives.
"And if you're like, how did this happen? They did not obey the rules of safe food storage," Dr Choudhury stated, adding a shocking detail: the incident occurred within a hospital itself, proving that even close medical supervision is no guarantee against such risks.
Four Critical Rules for Leftover Safety
To prevent such disasters, Dr Choudhury emphasises four non-negotiable tips for handling post-party food.
1. Minimise Time in the 'Danger Zone'
Cooked food must not linger at room temperature. "Minimise the time your food spends in the danger zone," advises the doctor. Bacteria multiply rapidly between 5°C and 60°C, so food should be refrigerated or consumed promptly.
2. Cool Food Rapidly and Correctly
Proper cooling is crucial. "The key is rapid cooling. Drop to 21°C within two hours and drop to 5°C within four hours. Total max six hours," he instructs. A critical mistake is placing hot, deep pans directly into the fridge, as this traps heat. Instead, spread food in shallow containers to allow quick, even cooling.
3. Follow the 'Once Out, Never Back' Rule
Avoid the cycle of taking food out and putting it back. "Once out of the fridge, consume or throw. They took the food in and out of the fridge three times," Dr Choudhury warned, referring to the fatal case. Repeated temperature changes create ideal conditions for bacterial growth.
4. Identify High-Risk Foods
Be extra cautious with certain items. "Food with low water content will pose a lower risk. Things like meat, pasta, and rice, wet forms of dairy, are all higher-risk foods," he explained. These moist, protein-rich foods are perfect breeding grounds for pathogens.
Moving Beyond a Dangerous Assumption
Many people dismiss food poisoning as a minor, treatable illness. Dr Choudhury urges everyone to abandon this dangerous assumption. The 2010 hospital tragedy is a grim testament to its potential severity.
By adhering to these simple yet vital food safety practices, you can ensure your New Year 2026 begins on a healthy note, free from preventable hospital visits. Enjoy your celebrations and your leftovers—safely.
Note: The information provided in this article is for educational purposes only and is not intended as medical advice. Always consult a qualified healthcare professional for dietary or health concerns.
