(lindsay malone/advanced practice clinical dietitian, cleveland clinic) that bacteria is resistant to heat so even if you are heating to the normal temperature it doesn't matter that bacteria is still going to be there another staple to toss: potatoes cooked in aluminum foil. (lindsay malone/advanced practice clinical dietitian, cleveland clinic) letting it cool into that temperature danger zone and also keeping the foil on it you have created this bacteria breeding to kill the bacteria foods with a high moisture content like stuffing should also be thrown away. when it comes to poultry malone says reheat it to the proper internal temperature to avoid bacteria... and don't store the whole bird. (lindsay malone/advanced practice clinical dietitian, cleveland clinic) again setting up the situation for bacterial growth// cut it up in smaller portions, cool it quickly, store it within 2 hours ( marlie hall/cbs news) the very young, old and those with compromised immune systems are more vulnerab illnesses, so it's best to avoid having a refrigerator full of left overs. ( lindsay malone/adv

(sot lindsay malone/advanced practice clinical dietitian, cleveland clinic) letting it cool into that temperature danger zone and also keeping the foil on it you have created this bacteria bre may not heat it sufficiently to kill the bacteria (track) foods with a high moisture content like stuffing should also be thrown away. when it comes to poultry malone says reheat it to the proper internal temperature to avoid bacteria... and don't store the whole bird. (sot lindsay malone/advanced setting up the situation for bacterial growth// cut it up in smaller portions, cool it quickly, store it within 2 hours 3 the very young, old and those with compromised immune systems are more vulnerable to food borne illnesses, so it's best to avoid having a refrigerator full of left overs. (sot lindsay malone/advanced practice clinical dietitian, cleveland clinic) some customers experienced to fix the issue. and it looks like shoppers aren't waiting for cyber monday. overall - online retail sales tipped one billion on thanksgiving day according to numbers from adobe. that's up almost 14 percent from

lindsay malone/advanced practice clinical dietitian, cleveland clinic) that bacteria is resistant to heat so even if you are heating to the normal temperature it doesn't matter that bacteria is still going to be there another staple to toss: potatoes cooked in aluminum foil. lindsay malone/advanced practice letting it cool into that temperature danger zone and also keeping the foil on it you have created this bacteria breeding ground. you may not heat it sufficiently to kill the bacteria foods with a high moisture content like stuffing should also be thrown away. when it comes to poultry malone says reheat it to the proper internal temperature to avoid bacteria... and don't store the whole bird. lindsay malone/advanced practice clinical dietitian, cleveland clinic) again setting up the situation for bacterial growth// cut it up in smaller portions, cool it quickly, store it within 2 hours marlie hall/cbs news) the very young, old and those wi systems are more vulnerable to food borne illnesses, so it's best to avoid having a refrigerator full of left overs. lindsay malone/advanced pr

critical dietitian lindsay malone of the cleveland clinic says don't save the rice. when it cools at room temperature, bacteria can grow rapidly. >> the criteria is resistant to heat. even if you heat it to normal temperature, it doesn't matter. the bacteria will still be there.>> reporter: another staple is aluminum foil. >> lending it cool is that temperature danger zone and keeping the foil on it to create a bacteria green ground. you may not heated sufficiently to kill the bacteria. >>> foods like stuffing should also be thrown away. when it comes to poultry, malone says reheated to the proper internal picture to avoid bacteria. don't store the entire bird. >> that's setting a situation for bacterial growth. storage within two hours. >> took a very young, old and those with comp might immune systems are more vulnerable to foodborne illnesses. it's best to avoid having a traitor all of leftovers. >> for foods you plan on saving, make sure you get that food into shallow containers and into the refrigerator within two hours. reheated leftovers, use the oven, not the

and never storing the whole bird. (( lindsay malone/advanced practice clinical dietitian, cleveland clinic: "setting up the situan cut it up in smaller portions, cool it quickly, store it within 2 hours.")) ((christianne klein)) >> foods you do plan on saving should be thrown out after 3 to 4 days. and if you are going to reheat the leftovers... use the oven. while the microwave may be quicker... the oven cooks more evenly./// ((christianne klein)) >>> protesters standing against the dakota access pipeline got some star power help ((mauricio marin)) >>> coming up next on the valley's news leader how jane fonda helped brighten up the holidays for dakota access announcer: you're watching the valley's news this is 8 news now at four. ((mauricio marin)) >>> a welcome break on thanksgiving day for protesters standing against the dakota access pipeline. ((christianne klein)) >> not only did they get something to eat --- they got to meet an academy award winning actress and pipeline opponent. cynthia hill explains. >>>a day of music food and ceremony joined by well-known hollywood actress and adv

clinical dietitian lindsay malone of the cleveland clinic says don't save the rice. when it cools at room temperature, bacteria can grow rapidly. >> that bacteria is resistant to heat. if you heat it up, it doesn't matter. that bacteria is still going to be there. >> reporter: another staple to toss? potatoes cooked in alumni foil. >> letting it cool into that temperature danger zone and keeping the foil on it, you ground. you may not heat it sufficiently to kill the bacteria. >> reporter: foods with a high moisture content like stuffing should be thrown away. when it comes to poultry, malone says reheat it to the property internal temperature and don't store the whole bird. >> that sets up the situation for bacteria growth. cool it quickly and store it in two hours. >> the very young, old and those with are more vulnerable to food born illnesses, so it's best to avoid having a refrigerator full of leftovers. >> for foods you plan on saving, make sure you get that food into shallow containers and into the refrigerator within two hours. >> reporter: if you are going t

clinical dietition lindsay malone of the cleveland clinic says don't save the rice.n it cools at room temperature, bacteria can grow rapidly. >> that bacteria is resistant to heat. so even if you are heating it to the normal temperature it, doesn't matter. that bacteria is still going to be there. >> another staple to toss? potatoes, cook in alum numb foil. >> letting it cool into that temperature danger zone, and then also, keeping the foil on it, you created? bacteria breeding grounds. you may not heat it sufficiently to kill the bacteria. >> foods with high moisture content, like stuffing, should also be thrown away. when it comes to poultry, malone says, re-heat it to the proper internal temperature to avoid bacteria. and don't store the whole bird. >> again, that is setting up the situation for bacterial growth. cut it newspaper smaller portions, cool it quickly, store it within about two hours. >> the very young, old and dose with compromised immune systems more vulnerable to food born illnesses so it is best to avoid having a referee fridge rate or full of lef