Finding Ways To Keep Up With Foods

Prolonging Food Shelf Life through Proper Refrigeration

It’s estimated that people waste more than 200 pounds of food each year, be that by throwing items that are not appealing anymore, or by letting things to in the fridge. Imagine buying a week’s worth of food and just having to throw them into a landfill site.

The good news is stretching your food’s shelf life can all begin by improving your refrigerator practices or habits. Below are helpful tips:

> A stuffed fridge is not going to have proper air circulation to be able to cool all of its contents enough. Bacteria that bring illness and those that increase the rate of spoilage grow more rapidly in a fridge that’s set higher than 40?F. In such a scenario, a fridge thermometer surely comes in handy.
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> To impede the growth of pathogens and spoilage bacteria, the temperature in your fridge must at least never exceed 40?F. The ideal temperature for extending your food’s shelf life is 36>37?F (don’t make it so cold that your drinks begin to crystallize or your lettuce leaves start to freeze.)
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> Know which parts of your fridge are cold and which are hot. There are foods foods that freeze faster than the others. Take a temperature profile of your refrigerator by putting the thermometer in different areas so you know which are hot and which are cold. Close to the back, bottom and walls are typically the coldest and where you should place foods which are not probably going to freeze, like a steak. Note that the temperature is usually more uniform in more modern refrigerators.

> Apples, some cakes and other foods that don’t require refrigeration will last even longer if they are refrigerated.

> If you keep raw fish in your fridge for longer than a day after purchase, put some ice on top so it stays fresh and tasty. Of course, you have to wrap the fish in a plastic bag to protect it from the melting ice.

> Clean your refrigerator regularly to keep pathogens and spoilage bacteria from spreading to foods. You should wipe off spills right away, and the whole interior should be sanitized at least ince every month or two. And don’t forget to dust off the coils – dirty ones impede sufficient air flow.

> At least weekly or so, check the refrigerator and look for anything that may have been there too long, especially old luncheon meats, moldy fruits or any leftovers pushed to the back. Remember this: the less sugary food is, the faster it deteriorates.

> And just in case you’re planning to buy a new refrigerator, get one with glass or plastic shelves – which are much easier to keep germ-free – instead of wire racks.