Food poisoning is more common than we might realize. The risk of foodborne illnesses significantly increases during the summer because higher temperatures and humidity can spoil food rapidly. To stay safe, perishable items should not be left at room temperature for more than two hours and promptly stored in the refrigerator. However, just placing food in the fridge doesn’t always ensure safety. Let’s explore the best storage methods for different types of food.
Optimal Refrigerator Temperature
The ideal temperature for keeping food items fresh and hygienic in the refrigerator is below 41°F (5°C). The temperature should be at or below 0°F (-18°C) for freezing. Fill only about 70% of the refrigerator’s interior space to improve energy efficiency. In the freezer, you can fill up to 90% using airtight containers. Overfilling beyond these limits can significantly reduce the efficiency of food storage.
Temperature-Sensitive Foods
It’s easy to assume that since the freezer maintains sub-zero temperatures, any food inside will remain safe. However, especially during summer, the temperature difference between inside and outside can cause frozen items to spoil when the freezer door opens frequently. Therefore, storing temperature-sensitive items like meat and seafood at the bottom or in the back of the freezer is recommended, with minimal external temperature effects.
Corn and Carrots
When storing vegetables like corn and carrots, washing and drying them thoroughly is essential. After removing moisture, place them in an airtight container or plastic bag and store them at the top of the freezer to maintain their freshness with the appropriate moisture level. They can be stored frozen for 6 to 12 months. If the vegetables or fruits have not been washed, storing them at room temperature rather than in the refrigerator or freezer is better.
Meat and Seafood
For meat and seafood sensitive to temperature, it’s best to consume them as soon as possible after purchase. If you end up with leftovers, store them in airtight containers or vacuum-sealed bags. Keep these items in the refrigerator’s fresh compartment at temperatures below 41°F (5°C), and cook them as soon as possible. Since seafood can harbor bacteria that cause food poisoning, it’s advisable to wrap each piece individually and store them in a designated fish compartment within the refrigerator.
Dairy Products
When storing dairy products in the refrigerator, ensure the temperature does not exceed 39°F (4°C). Bacteria can thrive in temperatures between 39°F (4°C) and 140°F (60°C). Since the bottom of the fridge is typically colder, it’s best to store dairy products there. Avoid placing them in the fridge door, as this is the warmest part. If the expiration date is unclear, you can test the freshness of milk by dropping a bit into a glass of water; if it spreads quickly, it means the milk is no longer fresh.
Tangerines
Many refrigerate tangerines to enjoy chilled, but this can affect their flavor. Refrigeration can intensify their sourness, so storing them in an excellent, shaded spot at around 3°C (37°F) is better. Wrap each tangerine individually in paper or newspaper to prevent them from sticking together, and avoid sealing them in airtight containers.
Bananas
Bananas are a prime example of a food that should not be refrigerated. Depending on the storage method, bananas can ripen too quickly or attract fruit flies. If you do store bananas in the refrigerator, it’s recommended to cut off both ends to prevent them from ripening too quickly. Place the trimmed bananas in an airtight container, and if you do not plan to consume them soon, freezing is a better option.
Green Onions
If green onions are stored in the refrigerator without any special care, they can dry out, and the sap can create a sticky mess. To store green onions at room temperature, wrap the roots in newspaper and keep them upright in a shaded, well-ventilated area. For refrigeration, wrap them in newspaper with dirt still on or store the washed white stems and stalks in separate airtight containers. Cut the green onions as needed when freezing and store them in airtight containers.
Onions, Basil, and Potatoes
Onions should not be stored in the refrigerator. The moisture can make them mushy and may develop mold, so keeping them at room temperature is best. Basil can wilt quickly and may absorb odors from the fridge, making it difficult to use, so refrigeration is not recommended. Potatoes should also not be refrigerated, as the starch in potatoes turns into sugar, so room temperature storage is recommended.
Tomatoes, Honey, Olive Oil, and Coffee
Tomatoes are another item that should not be refrigerated. Storing tomatoes in the refrigerator can diminish their characteristic flavor. Honey should be stored at room temperature; refrigeration can cause it to crystallize like sugar. Olive oil may solidify and become butter-like in the fridge, so be cautious. Lastly, coffee should not be stored in the refrigerator, as it can absorb the odors from the fridge.
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