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Your he alth and the good taste of your food depend on how you store your food, how you arrange it in the fridge and freezer. Proper food storage is especially important after Christmas, when we have a lot of food left.

How to properly arrange and store food in the refrigerator so that it does not spoil and extends its shelf life.

Storing food in the refrigerator

  • Upper shelf

Store jams and preserves here, as well as milk, kefirs and yoghurts. On the lower shelves, where it is colder, they will spoil faster. That's because good acidifying bacteria thrive at higher temperatures, and when it's too cold, harmful putrefying bacteria come into play.

  • Middle shelf

Hide short-lived products here: white cheese, cottage cheese, sliced ​​sausage. You can keep them for a few days, it's best to follow the use by date given on the packaging. Also include home-made dishes, e.g. a pot of soup (but be sure to cover it tightly).

  • Lower drawers

The temperature here is around 10 degrees Celsius and the humidity is higher, like in a basement. It is the perfect place to store vegetables and fruits. The less durable ones, such as raspberries, strawberries, can be kept for a day or two without washing. Lettuce or chives, even a few days.

Make sure the lettuce packaging is leaky. When there is no air access, nitrates (which can be a lot in young lettuce) turn into nitrites, which are dangerous for us. It is also worth putting hard cheese in containers in the lower drawers. This is where they mature wonderfully.

  • Side shelves

Suitable for holding vegetable oil. It's best to buy it in a glass container or pour it into a dark glass bottle. Place here also jars with preserves, horseradish, juices in cardboard boxes, bottles with sauces, e.g. ketchup. There is usually an egg tray on the refrigerator door. They can be stored for 2-3 weeks, but not washed! The shell is covered with a natural, special protective layer that does not allow microorganisms to pass through.

Did you know that the temperature in a modern refrigerator does not depend at all on where the freezer compartment is, which may be at the top or the bottom. Keep raw food separate from ready-to-eat food. Bestallocate other shelves for it.

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Remember, you can keep ready-made food for no longer than two or three days. Only what is later boiled or fried should be frozen. During defrosting, the microorganisms in the food wake up. They will die during heat treatment.

Fruits and vegetables that should not be kept in the refrigerator

Source: TVN

Food storage containers

Relatively dry air is circulating in the refrigerator. To prevent the food from drying out, store it in containers, special parchment paper and plastic or aluminum foil.

The foil insulates and is not very permeable to water vapor, air and fragrances, but as a result, mold grows faster in it.

Paper, on the other hand, is less protective against drying out and loss of aroma. It is best to wrap the slices of ham in breakfast paper and put them in a clean "breakfast bag".

Place pots and dishes with ready-made meals in the refrigerator, tightly covered.

Most newer models of refrigerators automatically defrost, so steaming food accelerates the defrosting of the back panel and reduces the cooling effect. For safety reasons, do not freeze meats, especially pate, tag, brawn, cheese or delicatessen products.

Do not freeze anything twice - severe poisoning is a real danger!

Defrosted products must be prepared and eaten immediately. It is safest to freeze for 3-12 months. It is best to check the information on the label or consult the manual of your refrigerator.

In the freezer compartment, unlike in the refrigerator, place the food tightly so that it runs smoothly. Set it to a temperature of -18 degrees Celsius or lower.

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