Cooking Information

Storing foods can present its own set of problems. Anddifferent types of foods have different storage requirementsto prevent bacteria from setting in. Here's some tips toprotect your family and yourself.

Storing Vegetables

1. Vegetables should be stored in the vegetable crisper inthe refrigerator. However, keep potatoes, sweet potatoes,onions, and garlic in a cool, dark, well ventilated place,but not in the refrigerator. Tomatoes have better flavor ifthey are not refrigerated. Once cut, tomatoes should berefrigerated like any vegetable.

2. Store vegetables in the refrigerator crisper in plasticbags to prevent loss of moisture and nutritional values.However, eggplant and capsicums should be stored open in thecrisper as they sweat if stored in plastic bags. Putmushrooms in a paper bag (not in a plastic bag) beforeplacing them in the crisper.

Storing Fruits

3. Apples and berries should always be kept in therefrigerator for maximum crispness. Summer stone fruits andmelons should sit at room temperature until they are ripe,then go into the refrigerator. Grapes & fruits that are notyet fully ripe can be left in a fruit bowl in the kitchen.

4. Citrus fruits are fine at room temperature unless it isvery hot, in which case, put them in the refrigerator.Bananas should be kept at cool room temperature. Their skinsbecome black if they are refrigerated, although the flesh isstill fine to eat.

Storing Dairy Products

5. Always check the expiry date on dairy products,especially milk. Don't buy milk if it will expire in 2-3days. Milk generally starts giving smell before its expirydate even if you store it in the refrigerator! Generally,milk bottles at the front of the shelf in the supermarkethave an expiry date of only a few days. Look for bottles atthe back of the shelf.

Storing Frozen Foods

6. Pack all your frozen foods together in an insulatedcontainer to keep them frozen until you get home. If foodsdefrost on the way home and you re-freeze them in a domesticfreezer, large ice crystals will form and can rupture cellmembranes in the food allowing nutrients to escape. Keepfrozen foods frozen to maintain quality, as bacteria willbegin to multiply when the food is thawed.

Storing Meat Products

7. Fresh meat, chicken, and fish always carry some bacteriaso these foods must always be kept cold. Bacterial growthslows down in the refrigerator; at room temperature, theygrow rapidly. Cooking kills these bacteria. Store meat,seafood and chicken in the coldest part of the refrigerator.See that any uncooked products do not come into contact withother foods in the refrigerator. They should be stored atthe bottom part of the refrigerator so that any juices thatdrip out won't contaminate other foods on lower shelves.

8. Make sure that fish or other seafood are wrapped and useas soon as possible. Throw them out if not used within twodays.

9. If you are going to freeze meat, seafood or poultry,enclose it in freezer wrap and freeze as soon as possibleafter bringing it home. Store eggs in the refrigerator,preferably in their cartons, as it provides protectionand prevents moisture loss through the shell.

Storing Other Products

10. Do not allow pet foods to come into contact with humanfoods. Pantry items (canned foods, cereals, etc.) should bestored in a dark place like in a cupboard or pantry. Keepoils out of direct light.

Terry Nicholls
My Home-Based Business Advisor
www.my-home-based-business-advisor.com

Copyright © by Terry Nicholls. All Rights Reserved.

About The Author

Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.