How long can spaghetti last in the fridge? (+3 storage tips)
By
Dr Andrei da Silva Alexandre (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Andrei da Silva Alexandre PhD is a Bachelor of Biotechnology with expertise in Bioprospecting and Chemistry of Natural Products, Isolation and Identification of Secondary Metabolites from Plants and Microorganisms, and Antimicrobials. He writes and reviews content on these topics.
Dr Andrei da Silva Alexandre’s Highlights:
- Research Collaborator at the Laboratory of Bioprospecting and Biotechnology of the National Institute of Amazonian Research/ Brazil
- PhD in Biotechnology with a focus on Phytochemistry at the Federal University of Amazonas/ Brazil
- Master’s degree in Biotechnology and Natural Resources at the University of Amazonas State/ Brazil
- Bachelor of Biotechnology at the Federal University of Amazonas/ Brazil
Professional Experience:
Dr Andrei da Silva Alexandre has been working for more than 10 years in the area of Biotechnology and Chemistry of Natural Products.
During his master’s degree he developed research that studied the production of secondary metabolites from endophytic fungi, aiming to isolate and identify substances against pathogenic microorganisms, using analytical techniques such as Chromatography, NMR and Mass Spectrometry.
In his PhD thesis Dr Andrei da Silva Alexandre isolated and identified bioactive substances from plant extracts using analytical techniques, against pathogenic bacteria.
Finally, Dr Andrei da Alexandre has already co-directed undergraduate students in scientific initiation projects. He also participates as a reviewer of scientific articles in international journals.
- 2016, Bachelor in Biotechnology at the Federal University of Amazonas, Brazil
- 2018, Master in Biotechnology and Natural Resources at the University of Amazonas State, Brazil
- 2023, PhD in Biotechnology at the Federal University of Amazonas, Brazil
The main publications of Dr. Anny Manrich are:
Articles
Alexandre, A. S.; Fachin-Espinar, M. T.; Nunez, C. V. Triterpenos, esteroides e fenólico isolados de Minquartia guianensis Aubl (Coulaceae) e atividade antibacteriana. (2023). Concilium, 23, 3, 883-895.
Alexandre, A. S., Rocha, W. C. Perfil cromatográfico por TLC do óleo e dos extratos das folhas e caule de andiroba, Carapa guianensis Aubl. (2017). Scientia Amazonia, 6, 2, 117-125.
Book
Alexandre, A. S. Perfil cromatográfico da Andiroba: análise por CCD do óleo e dos extratos orgânicos de folhas e caule. 1. ed. Riga: Novas Edições Acadêmicas, 2018. 52p .
Conference Papers
Alexandre, A. S., Nunez, C. V. Triterpenos do extrato metanólico dos galhos de Minquartia Guianensis Aubl. (Coulaceae). In Livro de Resumos: 3º SIMPÓSIO REGIONAL NORTE DE FARMACOGNOSIA, INPA, 2021.
Albuquerque, F. H. S. ; Meliciano, N. V.; Alexandre, A. S. Frequência relativa dos grupos sanguíneos ABO e Rh da população do município de Coari-Am.. In: 11º Congresso Brasileiro de Saúde Coletiva, 2015, Goiânia. Anais do 11º Congresso Brasileiro de Saúde Coletiva, 2015.
You can view some of Dr Andrei’s work below and links to her professional profile.
Linkedin: https://www.linkedin.com/in/andrei-alexandre/
Research Gate: https://www.researchgate.net/profile/Andrei-Alexandre
Google Scholar: https://scholar.google.com/citations?user=YT4sTmsAAAAJ&hl=pt-BR
Orcid: https://orcid.org/my-orcid?orcid=0000-0001-7789-3714
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer the question “How long can spaghetti last in the fridge” with an in-depth analysis of the shelf life of spaghetti. Moreover, we are going to discuss how to properly store spaghetti, and how to tell if spaghetti has gone bad.
How long can spaghetti last in the fridge?
Spaghetti can last for about 3–4 days when properly stored in the fridge in an airtight container or plastic zipper bag at or below 40 °F (4 °C) (1,2).
Refrigerating is an effective method to extend the shelf life of your spaghetti due to the cold temperature’s impact on bacterial growth. The lower temperatures within the fridge slow down the metabolic activities of bacteria, reducing their ability to reproduce and causing food spoilage at a lower rate (1).
What is the shelf life of spaghetti?
When properly stored in the fridge, spaghetti can last for about 3–4 days (1,2).
Spaghetti lasts for about 2 hours when left out of the fridge at room temperature, after this, there is a risk of bacteria growth and food spoilage. That’s why you should discard it to avoid any contamination (1).
When it comes to frozen spaghetti, its shelf life can be extended for at least 3 months if stored properly under constant freezing temperature (3).
What affects the shelf life of spaghetti?
The shelf life of spaghetti can be affected by several factors, such as ingredients, moisture, storage conditions, and hygiene practices (4,5,6,7).
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Ingredients: Different ingredients have distinct physicochemical characteristics, such as pH level and water activity, and will spoil at different times.
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Exposure to moisture: Whether during cooking or storage can lead to microbial growth, accelerating spoilage.
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Exposure to oxygen: Oxygen can contribute to the deterioration of spaghetti quality, causing it to become rancidity or stale over time.
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Storage conditions: High temperature and humidity can promote the growth of microorganisms and enzymatic reactions, leading to texture changes and off-flavors.
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Hygiene practice: When preparing, serving, and storing spaghetti, avoid contact with unclean surfaces, utensils, or hands. This way you can prevent microbial contamination.
How to properly store spaghetti?
Spaghetti, like other perishable foods, should be stored in the fridge at below 40 °F (4 °C). Put your spaghetti in an airtight container and place it in the coldest part of the fridge (1,2).
Freezing spaghetti is another option to store and increase its shelf life. Wait for the food to cool down to room temperature, place portions in an airtight freezer-safe container, remove as much air as you can, and label and place in the freezer at -18 °C (3).
Keep in mind that freezing, especially for a long period, can cause changes and texture and taste upon thawing (3).
Remember, you should discard and not store or consume spaghetti that has been left in the open for more than 2 hours, as bacterial growth takes place at a faster pace between the temperature of 40 °F and 140 °F (8).
How to tell if spaghetti has gone bad?
You can tell if spaghetti has gone bad using your senses and conducting some observations (9,10).
Appearance
Visually inspect the spaghetti for any signs of discoloration, or mold growth. If it appears whitish or grayish hue, it is an indication that spaghetti has gone rotten.
Texture
If your spaghetti has gone bad, it can become mushy, clumpy, or overly soft. This alteration is often due to the breakdown of starches and proteins in the spaghetti caused by bacterial or enzymatic reactions.
Smell
Spoiled spaghetti can develop a musty, off-putting odor. It typically occurs, due to the growth of bacteria or molds on the cooked spaghetti, which can produce foul-smelling compounds.
Odor
If you detect any sour, unusual or unpleasant odor when inspecting spaghetti, it’s a clear sign that the spaghetti is no longer safe to consume and should be discarded.
What happens if you eat spoiled spaghetti?
If your spoiled spaghetti had some meat or dairy product in it, then it can have bacteria like Salmonella, Listeria, and Campylobacter that can cause severe health issues including food illness (11,12).
Foodborne illness is characterized by (11):
- nausea
- vomiting
- diarrhea
- abdominal cramps,
- fever
Moreover, eating spaghetti infected with Bacillus cereus can cause severe gastrointestinal issues like nausea, vomiting, diarrhea, and abdominal cramps (13,14).
Conclusion
In this brief guide, we answered the question “How long can spaghetti last in the fridge” with an in-depth analysis of the shelf life of spaghetti. Moreover, we discussed how to properly store spaghetti, and how to tell if spaghetti has gone bad.
References
Was this helpful?
References
1.-
USDA. How long will cooked food stay safe in the refrigerator?. 2023.
2.-
USDA. Leftovers and food safety. 2020.
4.-
Qiu Y, Zhou Y, Chang Y, et al. The Effects of Ventilation, Humidity, and Temperature on Bacterial Growth and Bacterial Genera Distribution. Int J Environ Res Public Health. 2022;19(22).
5.-
Coorey, Ranil, et al. The impact of cooling rate on the safety of food products as affected by food containers. Compr. Rev. Food Sci. 2018, 17, 827-840.
6.-
Roccato, A., Uyttendaele, M., & Membré, J. M. Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment. Food Res. Int. 2017, 96, 171-181.
7.-
USDA. Food Safety Education Month: Preventing Cross-Contamination. 2022.
10.-
Erkmen O, Bozoglu TF. Principles of Food Spoilage. 2016
11.-
FDA. What You Need to Know about Foodborne Illnesses. 2022.
12.-
Bintsis T. Foodborne pathogens. AIMS Microbiol. 2017;3(3):529-563.
13.-
Juneja VK, et al. Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta. J Food Sci, 2019, 84.
14.-
Gharib AA, et al. Bacillus cereus: Pathogenicity, Viability and Adaptation. Adv in Animal and Veterinary Sciences, 2020, 8.
