Facing the refrigerator is not just a matter of domestic organization. The arrangement of food inside can determine if the freshness is maintained, if cross -contamination is avoided and ultimately the family’s food security is guaranteed. The principle is simple: food ready to consume should be removed from raw products so that there is no contact with liquids that carry bacteria.
According to Food and Drug Administration (FDA), the US agency responsible for the regulation of food and medicines, and with disease control and prevention centers, the temperature of the refrigerator should be 4 ° C or lower.
The freezer should remain in −18 ° C. These entities also warn of the risk associated with higher temperatures, which favor the multiplication of bacteria, and recommend the use of thermometers inside the device to regularly verify the values.
Ready to consume on top, meats in the background
The Wisconsin State Department of Agriculture suggests that food storage takes into account the minimum cooking temperature required for each group. Therefore, products that require higher cookings should be stored on the lower shelves, preventing any drainage from contaminating food ready to consume.
At the top of the fridge should be made meals, packaged salads and already cut cheeses. Below, on the intermediate shelves, it is advisable to store the dairy and eggs. This zone has greater thermal stability and lower risk of contamination.
Glied meats and raw preparations, such as hamburgers, should be placed on the shelf immediately above the bottom. At the bottom of the refrigerator, where the temperature is lower, the raw birds should be, such as chicken and turkey, always in tightly closed packaging.
According to Carla L. Schwan, director of the National Center for Home Food Preservation and Assistant Professor at the University of Georgia, the arrangement of food in the refrigerator according to the risk of contamination is a recommended practice to reduce the possibility of raw products to reach other foods
Door and drawer
The refrigerator door is the most unstable zone because it is always being opened and closed. Therefore, it is for condiments, sauces and drinks, but not for very perishable products like fresh milk.
The lower drawers were designed for fruit and vegetables, allowing to adjust humidity. Vegetables can be better with more moisture, while fruits prefer drier environments.
Whenever possible, they should be separated, as some fruits release ethylene, a gas that accelerates vegetable maturation.
Good good practices
Food security is not guaranteed only with the tidying of the shelves. Store food in tightly closed containers, respecting the expiration terms, using the first rule to come out first and avoid filling the refrigerator too much are simple care that make a difference. Thus cold air circulates better and foods remain fresh for longer
According to the application of these principles reduces the risk of contamination and contributes to decrease waste. Also platforms specializing in food training stress that separating products ready to consume from raws is one of the most effective ways to protect health at home.
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