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Are You Storing Food Safely?

Storing food properly can help prevent foodborne illnesses. Here are tips for safely storing food in your refrigerator, freezer, and cupboards.

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Whether putting food in the refrigerator, the freezer, or the cupboard, you have plenty of opportunities to foreclose foodborne illnesses.

The goal is to keep yourself and others from being sickened by microorganisms such equally Salmonella, Due east. coli O157:H7, and C. botulinum, which causes botulism. Keeping foods chilled at proper temperatures is one of the all-time means to forbid or dull the growth of these leaner.

These nutrient storage tips can help y'all steer clear of foodborne illnesses.

Storage Basics

• Refrigerate or freeze perishables right away. Foods that crave refrigeration should be put in the refrigerator equally soon as you get them dwelling. Stick to the "two-hour rule" for leaving items needing refrigeration out at room temperature. Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—ane hour if the air temperature is higher up 90° F. This also applies to items such every bit leftovers, "doggie bags," and take-out foods. Also, when putting food away, don't oversupply the fridge or freezer then tightly that air tin can't circulate.
• Keep your appliances at the proper temperatures. Go along the refrigerator temperature at or below 40° F (four° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive.
• Cheque storage directions on labels. Many items other than meats, vegetables, and dairy products need to exist kept cold. If you lot've neglected to properly refrigerate something, it'south commonly best to throw it out.
• Use set-to-eat foods as presently as possible. Refrigerated ready-to-swallow foods such every bit luncheon meats should exist used every bit presently every bit possible. The longer they're stored in the refrigerator, the more than chance Listeria, a bacterium that causes foodborne illness, tin can abound, peculiarly if the refrigerator temperature is above 40° F (4° C).
• Exist alert for spoiled food. Annihilation that looks or smells suspicious should be thrown out. Mold is a sign of spoilage. It can grow fifty-fifty under refrigeration. Mold is not a major wellness threat, but it can make food unappetizing. The safest practice is to discard food that is moldy.
• Be aware that food tin make you very sick fifty-fifty when it doesn't look, odor, or taste spoiled. That'south because foodborne illnesses are acquired by pathogenic bacteria, which are unlike from the spoilage bacteria that make foods "go bad." Many pathogenic organisms are present in raw or undercooked meat, poultry, seafood, milk, and eggs; unclean h2o; and on fruits and vegetables. Keeping these foods properly chilled volition slow the growth of bacteria.
• Following the other recommended food handling practices will further reduce your risk of getting sick — clean your hands, surfaces and produce, separate raw foods from ready-to-swallow foods, and cook to safe temperatures.

Refrigeration Tips

• Marinate food in the refrigerator. Bacteria can multiply rapidly in foods left to marinate at room temperature. As well, never reuse marinating liquid as a sauce unless y'all bring information technology to a rapid boil get-go.
• Clean the refrigerator regularly and wipe spills immediately. This helps reduce the growth of Listeria bacteria and prevents drips from thawing meat that can permit leaner from i food to spread to another. Make clean the refrigerator out frequently.
• Proceed foods covered. Store refrigerated foods in covered containers or sealed storage numberless, and check leftovers daily for spoilage. Shop eggs in their carton in the refrigerator itself rather than on the door, where the temperature is warmer.
• Bank check expiration dates. A "use by" date means that the manufacturer recommends using the production by this date for the best season or quality. The date is not a nutrient condom date. At some point afterwards the use-past appointment, a product may change in taste, color, texture, or food content, merely, the product may be wholesome and safety long after that date. If you're not certain or if the nutrient looks questionable, throw it out.
• The exception to this is infant formula. Infant formula and some baby foods are unique in that they must be used by the use-past date that appears on the parcel.

Freezer Facts

• Food that is properly frozen and cooked is prophylactic. Food that is properly handled and stored in the freezer at 0° F (-18° C) will remain safety. While freezing does not kill about bacteria, it does stop bacteria from growing. Though food will be rubber indefinitely at 0° F, quality will decrease the longer the food is in the freezer. Tenderness, flavor, smell, juiciness, and color tin all exist affected. Leftovers should be stored in tight containers. With commercially frozen foods, information technology'south important to follow the cooking instructions on the package to assure safe.
• Freezing does non reduce nutrients. At that place is picayune change in a food's poly peptide value during freezing.
• Freezer fire does not mean food is unsafe. Freezer burn is a food-quality issue, not a food safety issue. It appears equally grayish-dark-brown leathery spots on frozen food. It can occur when food is non securely wrapped in air-tight packaging, and causes dry spots in foods.
• Refrigerator/freezer thermometers should be monitored. Refrigerator/freezer thermometers may be purchased in the housewares section of department, appliance, culinary, and grocery stores. Place ane in your refrigerator and 1 in your freezer, in the front in an easy-to-read location. Check the temperature regularly—at least one time a week.

If You Lose Electricity

If yous lose electricity, keep fridge and freezer doors closed every bit much every bit possible. Your refrigerator volition keep food cold for about iv hours if it's unopened. A total freezer will proceed an adequate temperature for about 48 hours if the door remains airtight.

Once Power is Restored . . .

You'll demand to determine the rubber of your nutrient. Here's how:

• If an appliance thermometer was kept in the freezer, check the temperature when the ability comes dorsum on. If the freezer thermometer reads 40°F or below, the food is safe and may be refrozen.
• If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can't rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safety to refreeze or melt.
• Refrigerated food should be safe equally long equally the power was not out for more than than iv hours and the refrigerator door was kept shut. Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40°F for 2 hours or more.

Tips for Not-Refrigerated Items

• Check canned appurtenances for damage. Can damage is shown past swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing or denting severe enough to prevent normal stacking or opening with a transmission, cycle-blazon can opener. Stickiness on the outside of cans may point a leak. Newly purchased cans that appear to be leaking should exist returned to the store for a refund or exchange. Otherwise, throw the cans away.
• Keep food abroad from poisons. Don't store non-perishable foods near household cleaning products and chemicals.

Source: https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely

Posted by: clarkstideass.blogspot.com

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