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新年假期近尾声，剩菜多的民众要注意，即使冷藏，食物仍会坏掉，海鲜剩菜最好2天吃掉，主食不要超过7天，否则可能吃出胃肠病。

尾牙、祭祖、围炉到拜年的接连聚餐宴会，很多家庭不仅有吃不完的剩菜，还有应景过节各式的年菜食材，一般人往往以为，这些山珍海味塞进冰箱，可以无后顾之忧；却没有想到，冰箱也要大扫除，断然舍弃变质、腐坏、过期的食物。

就算熟食的剩菜，冷藏放久了也是会腐坏；一般来说，海鲜类可保存2天、蔬菜2到3天、肉类3到4天、米饭与面食约5到7天，超过时间就算没有坏掉，营养价值早就流失。

为了维持冷藏保鲜效果，冰箱本身就应该定时擦拭清洁，储存的食物总量以5到6成满最适当，食物与食物彼此预留空间才能让冷气流通，冷藏温度要控制在摄氏7度以下，才能达到抑制细菌生长的效果。

烹煮过的食物，吃不完就要放冰箱，室温下切勿放超过2小时，以防细菌孳生。冰箱内的生食与熟食要分开保存，避免交互污染，有汤汁的食物要装进加盖容器，食物容器放置时不要堆叠，以免倾倒或阻碍冷藏保鲜。

每年新年期间，民众急诊治疗胃肠炎，仅次于感冒；就诊原因除了暴饮暴食造成胃痛、消化不良、消化性溃疡，也有一部分是饮食不卫生导致感染，发生腹泻、呕吐等急性肠胃炎症状。

冰箱保存食物有许多注意事项，若不留意可能就会罹患食物中毒或急性胃肠炎，年节假期就只能在病床上度过。