Safe Food Storage Will Reduce Food Waste and Save Money. By Mark gold.
By knowing how to store foods correctly and how long they will remain safe, one can preserve the quality of the food, particularly the nutritional value, texture and flavor. One can also help to prevent food-borne illnesses caused by harmful bacteria by engaging in safe food storage practices, and it is an easy way to save money too! The storage time is greatly affected by the quality of the food at the time of purchase, so always try to get the freshest foods available, remembering that the freshness never increases with storage. An easy tip is to select the perishable items last and put them in the refrigerator or freezer as soon as you get home. Try not to buy food in quantities that you can't eat in a reasonable amount of time, and always rotate your stored foods, this will help to ensure that you consume the older items first.
Use the following general guidelines for safe food storage:
In the Refrigerator Always keep the temperature at 40 degrees F or below, try using a thermometer in different parts of the refrigerator to monitor the temperature. Foods like poultry, fish, meats, eggs, milk and other dairy products should be stored in the coldest sections of the refrigerator. Always store foods in airtight wraps or containers, this helps to prevent foods from drying out, as well as preventing odors or flavors from transferring from one food to another. Wrap raw meats, fish and poultry thoroughly, making sure that no juices can drip from them (this can contaminate other foods). Avoid using bags that are not made for storage. Leave enough space in the refrigerator to allow air to circulate freely, this will allow foods to be adequately cooled Remember that refrigeration does not prevent the growth of harmful bacteria, it only slows them down.
In the Freezer Always maintain a temperature of 0 degrees F or below, quality of food will deteriorate at higher temperatures. Freeze items in moisture proof wraps or containers, freezer burn will occur if the packaging is torn or has holes in it. Always thaw foods in the refrigerator; this will help to control bacteria growth. Food can be refrozen if it is partially thawed, however this may lower the quality, but combination dishes like casseroles, soups and stews should not be refrozen. It is very helpful if frozen foods are labeled properly, include the type of food, the weight and the date to easily find identify them.
In the Pantry Keep the pantry dark, cool and dry, try to keep the temperature between 50 and 70 degrees F. Many pantry items have a long shelf life, but only buy what you can realistically expect to use within the recommended storage times. Store foods in glass, plastic or metal containers, this will help to keep them from deteriorating in the pantry. Clean the pantry periodically to remove food particles. Food should be stored in the coolest cabinets, as far away as possible from the dishwasher, water heater or stove.
You can eat healthier and get more enjoyment out of your foods, while at the same time saving money just by using safe food storage techniques. You can also increase the shelf life of all of your foods and save even more money by using an exciting new breakthrough in food preservation called eggstrafresh®. It is scientifically proven to dramatically reduce oxidation and retain moisture. Oxidation and moisture loss are two leading factors that foster bacteria, mold, nasty odors and rapid food spoilage. eggstrafresh® also improves the texture, taste, natural color and flavor of almost all of your foods. Just visit http://www.eggstrafresh.com to find out more about this wonderful new product.
ABOUT THE AUTHOR
Mark Gold has more than 27 years of experience in the Food and Beverage Industry. He is also the head of Business Development for C-5 Biotechnologies, LLC.
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