How to properly store food in the fridge

Storing food properly is essential if we want to stay healthy. Thus, the specialists have drawn up a list of some rules for placing food in the fridge if we don’t intend to consume them in a fresh state.

Thus, cooked food should be placed as soon as it has cooled – after one or two hours – in the refrigerator. Can be stored for up to 3 days.

The milk should be kept in its original recipient, non-transparent packaging,  not to lose vitamin B2 in contact with light. Depending on the technological process to which it was processed, which influences the quantity/type of flora destroyed by processing, the milk has a higher or lower shelf life. UHT milk can be stored for 6 months at room temperature and pasteurized only for 2-3 weeks only in the fridge. After this period, their consumption is a health risk.

Eggs and meat should be stored only in the refrigerator. After defrosting, is forbidden to freeze the meat again. Defrosting the meat should be done slowly to avoid cell breakage and loss of cellular or extracellular fluid, at low temperature in the refrigerator. Defrosting can also be done quickly in microwaves to avoid contamination or growth of existing microbial flora.

Food fats should be kept at low temperature, away from light or oxygen sources to prevent them from alteration. For a better organization of the fridge, the meat should be placed on the bottom shelf in separate, covered containers.

Vegetables should be placed in the special areas made for them at the bottom of the refrigerator.

Unpacked food should also be stored in separate containers. The temperature of the refrigerator must be permanently checked. It must be -1 to 4 degrees Celsius, and in the freezer – 18 degrees Celsius.

In this way, you will keep your food fresh and you will avoid food alteration.

Storing food in refrigerator