Leftover roast meat can go bad quickly even when stored in a fridge due to a combination of factors:
Temperature: The temperature inside the refrigerator may not be cold enough to adequately preserve the roast meat. For optimal food safety, the refrigerator temperature should be set at or below 40°F (4°C). If the temperature is higher, bacteria and other microorganisms can grow more rapidly, leading to spoilage.
Moisture: Moisture can encourage the growth of bacteria and mold on the surface of the roast meat. When stored improperly or without proper packaging, moisture can accumulate and create an environment conducive to bacterial growth.
Air exposure: Exposure to air can lead to oxidation, which can cause the meat to develop off-flavors and spoil more quickly. It's essential to store leftover roast meat in airtight containers or wrap it tightly in plastic wrap or aluminum foil to minimize air exposure.
Contamination: If the roast meat was not handled properly during cooking or after serving, it may have been contaminated with bacteria. These bacteria can multiply in the meat even after it's refrigerated, leading to spoilage.
Storage time: Even in the refrigerator, food has a limited shelf life. Over time, the quality of the roast meat will degrade, and it may become unsafe to eat, even if it doesn't show obvious signs of spoilage.
To maximize the shelf life of leftover roast meat and reduce the risk of spoilage:
Store it promptly: Refrigerate the leftover roast meat within two hours of cooking to minimize the time it spends at temperatures where bacteria can grow rapidly.
Use proper storage containers: Use airtight containers or wrap the meat tightly in plastic wrap or aluminum foil to protect it from air and moisture.
Keep the fridge temperature low: Ensure that your refrigerator is set to the proper temperature of 40°F (4°C) or below.
Consume within a few days: While exact time frames can vary depending on the type of meat and how it was prepared, it's generally best to consume leftover roast meat within 3-4 days.
Reheat properly: If you plan to reheat the meat, make sure it reaches a safe internal temperature of at least 165°F (74°C) to kill any bacteria that might have grown.
If you suspect that the roast meat has gone bad or if it smells or looks off, it's best to discard it to avoid the risk of foodborne illness. When in doubt, it's safer to throw it out.