Storing food correctly
Store food covered or packaged. This
will prevent smells or tastes from
affecting other foods. It will also keep
foods from drying out, and will help
prevent cross-contamination of any
bacteria. The growth of bacteria, such
as salmonella, can be avoided by
setting the correct temperature and
maintaining good standards of hygiene.
Fruit and vegetables
Fruit and vegetables can be stored
loose in the vegetable bins. However,
you should bear in mind that some
types of vegetables give off a natural
gas that speeds up ripening and
spoiling. Other fruit and vegetables
react strongly to this natural gas, and
should not be stored together in the
same bin.
Some fruits that produce a large
amount of this natural gas are:
Apples, apricots, pears, nectarines,
peaches, plums, avocados, and figs.
Some fruits and vegetables that react
strongly to this natural gas given off
by other fruits and vegetables are:
Kiwis, broccoli, cauliflower, brussel
sprouts, mangoes, honeydew melon,
apples, apricots, cucumbers, tomatoes,
pears, nectarines, and peaches.
Unpackaged meat and produce
Unpackaged meat and produce should
be separated. If you plan to store them
together, they should be packaged
before being placed in the appliance.
This helps to prevent contamination.
High-protein foods
Please note that high-protein foods
spoil more quickly. This means that
shellfish spoils faster than fish, and fish
spoils faster than meat.
Meat
Meat should be stored unpackaged
(with the wrappers/containers open.)
This will cause the surface to dry, which
helps control germs and keeps the
meat fresher longer. Also, make sure to
keep different types of meat in separate
containers - they should not come in
contact. This will help prevent
cross-contamination and spoiling.
Using the refrigerator efficiently
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