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Author: Terry Nicholls Article source: http://1stholistic.com/. Used with author's permission.
Storing foods can present its own set of problems. And
different types of foods have different storage requirements
to prevent bacteria from setting in. Here's some tips to
protect your family and yourself.
Storing Vegetables
1. Vegetables should be stored in the vegetable crisper in
the refrigerator. However, keep potatoes, sweet potatoes,
onions, and garlic in a cool, dark, well ventilated place,
but not in the refrigerator. Tomatoes have better flavor if
they are not refrigerated. Once cut, tomatoes should be
refrigerated like any vegetable.
2. Store vegetables in the refrigerator crisper in plastic
bags to prevent loss of moisture and nutritional values.
However, eggplant and capsicums should be stored open in the
crisper as they sweat if stored in plastic bags. Put
mushrooms in a paper bag (not in a plastic bag) before
placing them in the crisper.
Storing Fruits
3. Apples and berries should always be kept in the
refrigerator for maximum crispness. Summer stone fruits and
melons should sit at room temperature until they are ripe,
then go into the refrigerator. Grapes & fruits that are not
yet fully ripe can be left in a fruit bowl in the kitchen.
4. Citrus fruits are fine at room temperature unless it is
very hot, in which case, put them in the refrigerator.
Bananas should be kept at cool room temperature. Their skins
become black if they are refrigerated, although the flesh is
still fine to eat.
Storing Dairy Products
5. Always check the expiry date on dairy products,
especially milk. Don't buy milk if it will expire in 2-3
days. Milk generally starts giving smell before its expiry
date even if you store it in the refrigerator! Generally,
milk bottles at the front of the shelf in the supermarket
have an expiry date of only a few days. Look for bottles at
the back of the shelf.
Storing Frozen Foods
6. Pack all your frozen foods together in an insulated
container to keep them frozen until you get home. If foods
defrost on the way home and you re-freeze them in a domestic
freezer, large ice crystals will form and can rupture cell
membranes in the food allowing nutrients to escape. Keep
frozen foods frozen to maintain quality, as bacteria will
begin to multiply when the food is thawed.
Storing Meat Products
7. Fresh meat, chicken, and fish always carry some bacteria
so these foods must always be kept cold. Bacterial growth
slows down in the refrigerator; at room temperature, they
grow rapidly. Cooking kills these bacteria. Store meat,
seafood and chicken in the coldest part of the refrigerator.
See that any uncooked products do not come into contact with
other foods in the refrigerator. They should be stored at
the bottom part of the refrigerator so that any juices that
drip out won't contaminate other foods on lower shelves.
8. Make sure that fish or other seafood are wrapped and use
as soon as possible. Throw them out if not used within two
days.
9. If you are going to freeze meat, seafood or poultry,
enclose it in freezer wrap and freeze as soon as possible
after bringing it home. Store eggs in the refrigerator,
preferably in their cartons, as it provides protection
and prevents moisture loss through the shell.
Storing Other Products
10. Do not allow pet foods to come into contact with human
foods. Pantry items (canned foods, cereals, etc.) should be
stored in a dark place like in a cupboard or pantry. Keep
oils out of direct light.
Terry Nicholls
My Home-Based Business Advisor
www.my-home-based-business-advisor.com
Copyright © by Terry Nicholls. All Rights Reserved. About The Author
Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.
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