Food Safety Issues/about cooked carrots

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Question
Dear Mrs. Carol

Thank you so much for your answered.  Beyond that carrots leftovers held outside of refrigeration will support the growth of harmful bacteria, is the carrot itseft (left over, but held inside of refrigeration) secret anything harmful for consumption at a later time?

Thank you again professor

Tuan Dinh
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The text above is a follow-up to ...

-----Question-----
Dear Mr./Mrs. Carol Schlitt
My name is Tuan Dinh, please help me with the following question:
Some one told me that It is not good to eat "left over night cooked carrots" becuase the carrots would formed some poison stuff.  Is that true? is it ok to eat left over cooked carrots.  If not, please tell me why?

Thank you so much
-----Answer-----
Hi Tuan,

I assume by leftover night cooked carrots you are referring to carrots that were cooked for dinner and the leftovers held outside of refrigeration for consumption at a later time.  Is this correct?

Leftover cooked carrots need to be refrigerated for proper storage after preparation.  Cooked vegetables such as carrots can support the growth of harmful bacteria if not handled properly after cooking. Prompt refrigeration helps tremendously in reducing the chances that the carrots will support the growth of harmful bacteria.

I hope this answers your question Tuan. If you should have additional questions, please let me know.

Carol

Answer
Hi Tuan,

I am not aware of anything naturally harmful within carrots unless the carrots were grown in contaminated soil or irrigated with contaminated water.

Carrots are a very nutritious food that provides an excellent source of Vitamin A.

I hope this answers your question. If you should have additional questions, please let me know.

Carol

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Carol Schlitt

Expertise

I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).

Experience

I am a former Extension educator, nutrition, wellness and food safety, having retired August 1, 2010. I am a certified HACCP manager, a food safety instructor for the Illinois Department of Public Health and a 3rd party food safety and OSHA auditor of restaurants.

Organizations
International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, St. Louis Culinary Society.

Education/Credentials
BS - University of Illinois MS - Southern Illinois University at Edwardsville

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