How should leftovers be stored to prevent foodborne illness?

Storing leftovers in airtight containers is essential for preventing foodborne illness because it helps to limit exposure to air, which can facilitate the growth of bacteria and mold. When food is stored in a sealed environment, it minimizes the risk of contamination from surrounding bacteria and prevents moisture loss, which can affect food safety and quality. Additionally, airtight containers help to keep food fresh for a longer period by maintaining an appropriate temperature and reducing cross-contamination with other foods.

Other storage methods, like leaving food at room temperature, can encourage the growth of harmful bacteria, particularly within the "danger zone" temperature range (between 40°F and 140°F). Open containers do not provide a barrier to contaminants and can lead to spoilage. Storing food under warm heat is not safe as it can keep food in that danger zone, which promotes bacterial growth, further increasing the risk of foodborne illness.