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Food Storage and Safety
Could you provide me with some food storage tips during summer?
(June 9, 2010)
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Summertime can boost the growth of micro-organisms which makes food prone to decay. A lot of people are subjected to food poisoning due to the improper handling of foodstuff. Warmer temperatures make bacteria such as E.coli, salmonella, Pasteurella and listeria multiply rapidly. The food will probably smell fine, but any food kept in the temperature range of 40 to 140 degree Fahrenheit will become useless. It is best to put this food in the trash can rather than consume it!
The best way to curb food damage is to put food in the refrigerator as soon as possible.
Leftovers in the fridge should be consumed within five days. If you plan to eat the leftovers after a couple of days you might want to freeze it to prevent food spoilage. Food should be stored in air tight containers; always make it a point to transfer the food from bigger containers into small and shallower containers. A refrigerator which is stuffed with products might slow down the cooling process. Do set the refrigerator temperature way below 40 degree Fahrenheit and the ideal freezer temperature should be way below 0 degree Fahrenheit.
An opened package of food is more prone to damage than the un-opened packs. The opened packs will have to be thrown out in two days whereas the unpacked food can remain in the freezer for over a week. If you find any food smelling weird then you need to toss it out! It is better to be safe than to be sorry when it comes to food products. All types of cooking, roasting, boiling and baking will kill bacteria present in the food. This food should be consumed while it is hot as once it cools down, microbes from the environment will settle on the food and start to multiply after a while. Proper cooking methods should also help keep you safe, cook meats until the meat is no longer pink, fry the fish until it is flaky, cook poultry until all the red in the joints has disappeared.
The practice of basic and general hygiene while handling food is also essential. Use tissues instead of handkerchiefs, wash your hands regularly while handling food, do not handle food if your hand has cuts and bruises, and keep pets away from food. Make sure you inspect your storage practices regularly. Clean your refrigerator once in a month. Clean your drawers and storage locations. Take all the necessary precautionary measures to avoid the risks of food poisoning.
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Submitted by S M on June 9, 2010 at 07:30
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