Wow, apparently I'm breaking some food rules and I didn't even know it!

I usually cook my breakfasts/lunches for the entire week on Sunday, so by Friday they are 5 days old. I've been doing this for 2 years without any issues at all. I've made all kinds of things; stews, soups, quiche, egg muffins, salads, bacon, whatever. Sometimes thing lose their crispness, but I've never had anything "go bad" in that time frame.

first I will say I don't know anything about the histamine issue and may have some dull taste buds. But when I am working a lot. I pre cook my breakfast, dinner and sometimes lunch on sunday. Then I reheat by just throwing it in the oven or in a fry pan.I haven't got sick from this. I am not saying it's ideal but I don't think it's going to kill you.

I have the same problem with organic fruits and veggies, I try to select them in various degrees of ripeness (some stay out to ripen, others in the fridge), most times i have to refrigerate everything and keep changing paper towels wrapped around them to keep them dry and rot free.

leftovers, i try not to have much because they develop histamines each day stored, and for me a 3rd day will usually cause me stomach issues. Probably for a 'normal' person with a normal system up to 4 days max is what I'd think.

I personally prefer to eat as fresh as possible, dont like reheating food nor does it taste the same the second day for me. I have picky taste buds!

I soak most fruits/veggies in water and 4-5 drops of grapefruit seed extract. Seems to keep them from spoiling. I also use this as a 'wash' for non-organic produce...

You might find this link helpful for food spoilage times:

http://www.stilltasty.com/

That very much depends on your fridge temp and how many times it's getting opened per day. Note: the meat (whole carcasses) that are hung behind the counter in the walk-in fridge in your butcher or supermarket are kept many, many days, simply because there is less temp fluctuation.

Before finishing the renovation on our home, we used a galley kitchen (with tiny fridge) whilst storing all the main food items in the large refrigerator on another floor. At the time, I only opened that refrigerator to re-stock the smaller fridge in the galley kitchen.

You know....the veggies lasted soooo much longer. Cheese and butter and meat all kept better. Now that I am constantly opening that refrigerator all day as opposed to once every 3 days, my food does not last near as long.

I generally go by the 3-day rule as well though I'm changing my ways, since I think this is often paranoia at work, while maybe some bacteria especially fermentation is healthy. Another thing I've noticed is when I do natural fermentation it does not stop when it goes in the fridge. Each time I open the jar I still hear that frizz from additional fermentation. I haven't had time to look into this but I leaves me with a few doubts about exactly what is going on behind that refrigerator door.

I'm sure the shelf life of cooked food would depend a lot on what else is in it: salt, oil, sugar, vinegar (preservatives)

I'm sure I'll get some flack for this as I always get it from my coworkers for my views:

As long as it smells fine and looks visibly fine, I'll eat it. That said, I've had leftovers up to 7 days later with no ill reactions.

Over the course of my 27 years, in my recollection I've had the flu once in 4th grade and once my sophomore year of college. Both while eating SAD but both while following the same food rules. I clearly have never cared. As for any food bourne viruses or food poisoning, never experienced any.

I precook my food for lunches at work and reheat accordingly (though I'd prefer freshly cooked, obviously), but as soon as it smells like it's going bad, I toss it.

That's just me. I'm rather casual in my views.

I usually go by a 3 day rule which happens to be right on target w/ the sniff/taste test anyway. I'm not big on leftovers but they can come handy sometimes. In Ayurveda they consider leftovers as dead food (nutritionally and/or energetically speaking).

I tend to be thrifty to a fault, and have been known to eat leftovers 5-6 days later. I do sometimes regret it, I had a terrible food poisoning episode over New Year's from some shrimp.

After cooking and storage, I think food should not be consumed after about 2 days. It might be safe to go a little longer if you are in a pinch or something, but I have been trying to plan my cooking and storage so that leftovers are minimal and can be used up or tossed within 1-2 days. Every now and then we have a family leftovers dinner to empty the fridge.

Omlettes, soups, and stir-fries are good ways to use whatever you have leftover in the fridge too.

When I open the container and it looks very questionable, has an unpleasant odor, or my executive brain region screams "don't eat it. you. will. die." - This is pretty much what I go by when I have leftovers.

I work and go to school but I usually just cook my meals everyday and bring lunch to work and eat it cold ...

Usually when i braise some beef cheeks or ox tail i let it mature in the fridge 3 days before even eating it, so i have usually two three batches of braises per month. Then i remove the fat from the surface and save it for later use, adjust the sauce. And put most of the in small jars to go in freezer.

Cooked sous vide salmon keeps very well if vacuumed and frozen, i have had one that i didnt recognise from freshly sous vided. Its great, must get a good vacuum sealer. Would be so good for sealing sauces, left over wine, spices, meats and fats. Very little oxidation, and much decresed freezer damage.