What does the term "left over disease" refer to?

The term "left over disease" specifically refers to illnesses that arise from improperly cooled and reheated food products. This situation can occur when food that has been prepared and then stored does not cool down quickly enough, allowing bacteria to multiply. When these foods are reheated, they may not reach a high enough temperature to kill off any pathogens that have developed, leading to foodborne illness.

This highlights the importance of food storage and reheating practices in preventing the growth of harmful microorganisms. Proper techniques, such as rapidly cooling food to the refrigeration temperature and reheating it to safe internal temperatures, are critical in maintaining food safety and minimizing the risk of "left over disease."