Do you store food safely? (2024)

Image

See Also

The case for eating older animals - modern farmer

Spanish

Whether you put food in the refrigerator, freezer, or cupboard, there are plenty of options to prevent foodborne illness.

The goal is to prevent you and others from becoming ill from microorganisms such asSalmonella,E.coli 0157:H7, InC. botuline, which causes botulism. Keeping food refrigerated at the correct temperature is one of the best ways to prevent or slow the growth of these bacteria.

These food storage tips can help prevent foodborne illness.

Basics of storage

• Store perishable goods in the refrigerator or freeze immediately.Food that requires refrigeration should be placed in the refrigerator as soon as you get it home. Stick to the 'two-hour rule' when leaving items that need to cool at room temperature. Never leave meat, poultry, seafood, eggs or produce or other foods that require refrigeration at room temperature for more than two hours (one hour if the air temperature is above 90° F). This includes items such as. "doggie bags" and takeaway meals. When storing food, make sure the refrigerator or freezer is not overcrowded so that air cannot circulate.
• Keep your devices at the right temperature.Keep the refrigerator temperature at or below 4°C (40°F). The freezer temperature should be 0°F (-18°C). Check temperatures regularly. Appliance thermometers are the best way to know these temperatures and are generally inexpensive.
• Check the storage instructions on the labels.Many things other than meat, vegetables and dairy products need to be kept cold. If you've neglected to store something properly, it's usually best to throw it away.
• Use ready-made food as soon as possible.Refrigerated foods, such as luncheon meat, should be used as soon as possible. The longer they are kept in the refrigerator, the greater the chanceListeria, a bacteria that causes foodborne illness, can grow, especially if the temperature in the refrigerator is above 4°C.
• Be aware of spoiled food.Anything that looks or smells suspicious should be thrown away. Mold is a sign of corruption. It can grow even during cooling. Mold is not a major health threat, but it can make food unpalatable. The safest practice is to throw away moldy food.
• Be aware that food can make you very sick, even if it doesn't look, smell or taste bad.This is because foodborne illness is caused by pathogenic bacteria, which are different from the spoilage bacteria that cause food to "spoil." Many disease-causing organisms are present in raw or undercooked meat, poultry, shellfish, milk and eggs; impure water; and on vegetables and fruit. Keeping these foods properly refrigerated will slow the growth of bacteria.
• Following the other recommended food handling practices will further reduce your risk of illness— Clean your hands, surfaces and products, separate raw foods from ready-to-eat foods and cook at safe temperatures.

Cooling tips

• Marinate the food in the refrigerator.Bacteria can multiply quickly in foods that require marinating at room temperature. Never use marinating liquid as a sauce unless you quickly bring it to the boil first.
• Clean the refrigerator regularly and clean up spills immediately.This helps the growth ofListeriabacteria and prevents drips from thawing the meat that can cause bacteria from one food to spread to another. Clean the refrigerator often.
• Keep food covered.Store refrigerated foods in covered containers or sealed storage bags and check leftovers daily for spoilage. Store eggs in their carton in the refrigerator itself, rather than on the door where the temperature is warmer.
• Check the expiration dates.An expiration date means that the manufacturer recommends using the product before that date for the best taste or quality. The date is not a food safety date. At some point after the use-by date, a product may change in taste, color, texture or nutritional value, but the product can still be healthy and safe long after this date. If you're not sure or the food looks questionable, throw it away.
• The exception to this is infant formula.Infant formula and some baby foods are unique in that they must be used before the expiration date stated on the package.

Freezes the facts

• Food that has been properly frozen and cooked is safe.Food that is properly handled and stored in the freezer at a temperature of -18°C remains safe. Although freezing does not kill most bacteria, it does prevent bacteria from growing. Although food is safe indefinitely at 0° F, quality will decrease the longer the food sits in the freezer. Tenderness, taste, aroma, juiciness and color can all be affected. Leftovers should be stored in tight containers. With commercial frozen foods, it is important to follow the cooking instructions on the package to ensure safety.
• Freezing does not reduce the nutrients.There is little change in the protein value of a food during freezing.
• Freezer burn does not mean the food is unsafe.Freezer burn is a food quality problem, not a food safety problem. It appears as gray-brown leather spots on frozen food. It can occur when food is not properly packaged airtight and causes dry spots in food.
• Refrigerator/freezer thermometers should be checked.Refrigerator/freezer thermometers can be purchased in the home appliance section of department stores, appliance stores, culinary stores and supermarkets. Place one in your refrigerator and one in your freezer, in the front in an easy-to-read place. Check the temperature regularly, at least once a week.

When you lose strength

If the power goes out, keep the refrigerator and freezer doors closed as much as possible. Your refrigerator keeps food cold for about four hours if it is unopened. A full freezer will maintain a suitable temperature for approximately 48 hours if the door remains closed.

When power is restored. . .

You must determine the safety of your food. This is how you do it:

• If an appliance thermometer has been stored in the freezer, check the temperature when the power is turned back on.If the freezer thermometer reads 40°F or lower, the food is safe and can be refrozen.
• If a thermometer is not stored in the freezer, check each package of food to determine its safety.You can't trust the look or the smell. If the food still contains ice crystals or has a temperature of 40°F or lower, you can safely refreeze or cook it.
• Refrigerated food should be safe as long as the power goes out for no more than four hours and the refrigerator door remains closed.Discard any refrigerated, perishable food (such as meat, poultry, fish, milk, eggs or leftovers) that has been at a refrigerator temperature above 40°F for four hours or more. Perishable foods with a temperature of 45°F or lower (as measured with a food thermometer) should be safe, but should be prepared and consumed as quickly as possible.

Tips for non-refrigerated goods

• Check canned goods for damage.Chance damage is indicated by swelling, leakage, punctures, holes, fractures, extensive deep rust or crushing, or dents severe enough to prevent normal stacking or opening with a manual wheeled can opener. Stickiness on the outside of cans may indicate a leak. Newly purchased cans that appear to be leaking must be returned to the store for a refund or exchange. Otherwise, throw the cans away.
• Keep food away from toxins.Do not store non-perishable food near household cleaners and chemicals.