Takeout rice poses a particular risk due to unknown storage times and additives that can mask spoilage signs, making it advisable to discard any leftovers after the meal.

Uncovered foods in the refrigerator can lead to cross-contamination, so it's essential to cover food properly before refrigerating.

Fresh produce, including mushrooms, prepackaged salads, and sprouts, can harbor pathogens and should be thoroughly washed at home using sanitized tools.

High-protein foods such as meat, fish, milk, cheese, and eggs are common sources of foodborne pathogens, highlighting the need for careful handling.

To ensure food safety, perishable items should be refrigerated within two hours to prevent bacterial growth.

Maintaining a refrigerator temperature between 2° to 4° Celsius is crucial, as refrigeration slows but does not completely halt bacterial growth.

Cooked rice can harbor Bacillus cereus spores, which remain harmful if the rice is not stored properly; it should be refrigerated within 24 hours after cooking.

Ready-to-eat meats, including deli meats, also pose contamination risks, emphasizing the importance of food safety practices.

Food scientist Bryan Quoc Le identifies Mexican soft cheese, smoked fish, and unpasteurized milk as additional risky items that consumers should be cautious about.

Consumers should take food recalls seriously and promptly remove any recalled products from their homes to avoid health risks.

Sensory checks, such as sight and smell, are unreliable indicators of food safety, as harmful bacteria may not change the food's appearance or odor.

To minimize food waste and ensure safety, it is advisable to label items with names and dates, and adhere to the principle of 'when in doubt, throw it out.'