WASHINGTON — If your refrigerator is still brimming with turkey, stuffing, or macaroni and cheese, it’s time to dig in.

Specialists recommend that Monday marks the cutoff for safely enjoying Thanksgiving leftovers. They emphasize that refrigerated foods should be eaten within three to four days to avoid the risk of foodborne ailments.

The U.S. Department of Agriculture provides similar advice for holiday meals, indicating that typically, the Monday following Thanksgiving is the last day to safely enjoy leftovers, such as turkey. This year, that date is December 1.

By the fourth day, bacteria can start to develop, rendering food unsafe. Refrigeration merely delays this process initially, as explained by the USDA.

This can become dangerous because harmful bacteria typically doesn’t change how your leftovers taste, smell or look. This means you can’t tell if a food may be dangerous to consume. 

“If you’re in doubt about a food’s safety, it’s best to throw it out,” Mayo Clinic said.

The Centers for Disease Control and Prevention notes that Clostridium perfringens, a common food poisoning bacterium, is most frequently reported in November and December. Outbreaks have often been tied to foods traditionally served during the holidays, including turkey.

There is an exception: If you froze leftovers not long after enjoying them at the dinner table, they can be eaten later. 

“Frozen food stays safe indefinitely, though the quality may decrease over time,” according to FoodSafety.gov. 

If you’re looking to enjoy one last serving of your favorite Thanksgiving dish, health experts emphasize that you should reheat food to an internal temperature of 165 degrees Fahrenheit. 

Food inside a microwave should be covered to ensure the food is evenly heated.