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How to store food in the fridge: some practical tips

The refrigerator is the first ally for our well-being. The foods we keep inside nourish the whole family and must therefore be preserved in the best possible way, to preserve their organoleptic properties and enjoy them in complete safety.

Often, however, in everyday life we ​​make mistakes, which end up compromising our diet.

Here are some simple rules to follow to keep your groceries in the fridge.

How to organize the refrigerator?

The refrigerator does not distribute the cold evenly. Each area of ​​the fridge has different temperatures. The coldest part is located at the bottom where it reaches 2 ° C, in the central part it touches 4-5 ° C, while in the upper part the temperature fluctuates between 8 and 10 ° C. The side compartments are the hottest and reach 10-15 ° C.

This is why each food must have its own precise location. Otherwise, the risk is that foods stored at too high a temperature develop pathogenic microorganisms and cause food poisoning.

In the upper shelves already cooked, leftover food or in any case to be consumed in a short time must be stored. In the central compartments milk, dairy products, cold cuts, desserts with creams and whipped cream. In the lower shelves fresh meat and fish must be stored and have yet to be cooked. In the drawers at the bottom instead, fruit and vegetables will be included. Nello side door butter, eggs, sauces, jams and drinks will go.

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What are the most common mistakes?

Here are the most frequent mistakes when putting food in the fridge:

  1. Some foods don’t go into the refrigerator. Many think that food lasts longer in the fridge, but this is not always the case. Let’s think, for example, of bread, which quickly becomes stale at low temperatures, or potatoes that tend to blacken and turn starches into sugars more quickly. Not even tomatoes, exotic fruit, citrus fruits (which become bitter), cucumbers, bananas, courgettes and unripe fruit go into the fridge;
  2. Put the hot dishes in the fridge. This bad habit damages the cold chain. The ideal would be to have special blast chillers;
  3. Keep freshly bought products in the fridge without removing the packaging. Unnecessary packaging, paper and cardboard, could bring dust and other bacteria into the fridge. It is preferable to place the food in special plastic boxes or glass containers, hermetically sealed and equipped with special labels containing the expiry date;
  4. Stacking too many products in the fridge. It is better to avoid overloading the fridge, because this hinders the correct distribution of the temperature.

Some suggestions

For greater food safety it is good to follow some useful precautions:

The meat must be stored in special food bags and consumed within 24 hours (minced meat within 48 hours).

The fish must be washed, thoroughly cleaned and placed in the refrigerator in a container or wrapped in cling film and eaten within 24 hours.

Milk, mozzarella and yogurt should be eaten within 2/3 days of opening.

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In the event that frost forms, the fridge must be thoroughly defrosted and cleaned with warm water and vinegar in order to eliminate bad smells. This will also allow for less energy expenditure.

Raw foods must always be separated from cooked ones, to prevent microorganisms, possibly present in the former, from transferring to the latter.

Do not keep the fridge open unnecessarily, so as to keep the temperature more stable and not to damage the food.

Finally, remember to always look at the expiration date and follow the “first in, first out” rule, the first product to enter must also be the first to exit.

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