Last month, a sobering incident happened in our community. Grandma Li, a retired teacher who pays great attention to healthy eating, was suddenly rushed to the hospital for an unexpected reason - food poisoning. The problem turned out to be one of the things she does most in her daily life: storing food in the fridge.
Fridge Food Storage: Top 5 Mistakes You May Be Making!
Refrigerators are widely considered a safe fortress for food storage, but even in this refrigerated haven, food can spoil due to improper storage. Let's expose those common but little-known refrigerator storage myths to help you protect food safety more scientifically.
Inadequate temperature monitoring: Most homes ignore the importance of refrigerator temperature. The ideal refrigerator temperature should be kept at or below 4°C. Excessive temperatures not only accelerate food spoilage, but also provide a breeding ground for microorganisms to multiply.
Cross-contamination: Mixing raw food with cooked food is a common mistake. Raw food, especially raw meat, is prone to bacterial growth, while cooked food is more susceptible to contamination because it has lost its protective layer.
Improper packaging: Food that is not properly packaged is susceptible to airborne microbial attack. The use of airtight containers or plastic wrap can effectively keep out air and bacteria.
Neglect of cleaning: The hygiene of the inside of the refrigerator has a direct impact on food safety. Cleaning your fridge regularly can remove hidden bacteria and mold.
Over-consumption: Many people mistakenly believe that food is always safe as long as it's in the fridge. But even under refrigerated conditions, food has its safe before date.
Fruit and vegetable storage: the secret to preventing spoilage
Vegetables and fruits are the most common foods in the fridge, but they are also the most susceptible to improper handling. Many people are Xi of putting washed fruits and vegetables directly in the refrigerator, which actually accelerates the spoilage process. The correct way to do this is to keep the fruit and vegetables in their original packaging, or wrap them gently in plastic wrap. Doing so reduces moisture loss and prolongs freshness. At the same time, different types of fruits and vegetables should be stored separately, as some fruits and vegetables (e.g. apples, bananas) release gases that accelerate ripening, which can affect other food products.
Meat products: the art of storage
Meat products need to be stored with even more care. Fresh meat doesn't last long in the refrigerator, especially after opening. In order to avoid the growth of microorganisms, meat should be divided before storage and stored in subcontracted quantities as needed. Placing the meat in an airtight bag, marking the shelf life, and placing it in the freezer compartment of the refrigerator not only maintains the freshness of the meat, but also prevents cross-contamination. When thawing, the meat should be transferred to the refrigerator in advance to ensure even thawing.
Cooked food vs. leftovers: how to keep them safe
The storage of cooked food and leftovers in the refrigerator is the most common food safety hazard in the home. The general rule is that cooked food and leftovers should not be stored in the refrigerator for more than 24 hours. If it needs to be stored for a longer period of time, ensure that the food is thoroughly cooled in the refrigerated state before being tightly sealed. In addition, it is important to know the shelf life of different cooked foods, such as cooked meat and vegetable dishes that usually last for 2 to 3 days in a chilled state, while cooked seafood foods are best eaten the next day.
Refrigerator: Cleaning & Management Tips for Health Gatekeepers
In our daily lives, the refrigerator plays an important role in keeping food fresh, but it can also become a breeding ground for bacteria and mold. Effective refrigerator management and cleaning not only ensure food safety, but also directly affect our health. Here are some practical and easy-to-implement tips to help you keep your fridge clean and your food fresh.
Regular cleaning: the hygienic guard of the refrigerator
Frequency and method of cleaning: Clean the refrigerator at least once a month. Use a mild detergent and warm water to clean internal shelves and drawers and avoid harsh chemicals.
Pay attention to key areas: Pay special attention to door seals and cold rooms, which are prone to the accumulation of bacteria and mold.
Maintain the right temperature: a healthy refrigerator environment
Temperature setting: The ideal temperature should be around 4°C for the refrigerator and -18°C for the freezer. This helps to stop the growth of bacteria while keeping the food fresh.
Temperature monitoring: Check the temperature of your refrigerator regularly to make sure it's within a safe range.
Avoiding Cross-Contamination: Smart Storage
Partition storage: Raw and cooked foods should be stored separately. Raw meat, seafood, etc. should be stored on the lowest level of the refrigerator to prevent the juice from dripping and contaminating other foods.
Use airtight containers: Leftovers should be stored in airtight containers to avoid cross-flavours and contamination between foods.
Label management: Effectively track the shelf life of food
Date labeling: Label each food item with the date it was shelf-by. Not only does this help keep track of the freshness of the food, but it also avoids the consumption of expired food.
Regular inspections: Check labels once a week and dispose of or consume foods that are close to expiration in a timely manner.
Energy saving and environmental protection: a win-win situation for refrigerator use
Avoid over-accumulation: The inside of the refrigerator should not be overcrowded, and appropriate space should be maintained to promote cold air circulation.
Energy-saving tip: Make sure the door seal is intact, open the door less often, and avoid putting overheated food in order to reduce energy consumption.