Overview
- With temperatures near 38–40°C and possible power cuts, foods with mayonnaise, eggs, dairy and some cooked meats should not sit out longer than 30–60 minutes.
- Specialists advise serving in small portions and refrigerating immediately, using coolers or ice for outdoor gatherings, and keeping dressings separate to preserve the cold chain.
- Mexico City health officials note modern refrigerators can accept hot food; divide large quantities into small containers and chill right away instead of cooling on the counter.
- Guidance reported by Mass General Brigham says eat refrigerated leftovers within 3–4 days and reheat to 74°C (165°F), with particular care for poultry and mixed dishes.
- Experts warn that re-chilling does not neutralize toxins, warm ovens act as bacterial incubators for leftovers, and homemade mayonnaise should be avoided due to salmonella risk.