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Cold Storage Food Tips

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Cold Storage Food Tips
These tips to correct cold storage of food throws light on certain procedures that must be adopted to prevent growth of microorganisms and possible chemical changes.

Food stored in a refrigerator can be substantially protected from growth of microorganisms and possible chemical changes. Bacteria or viruses do not thrive if refrigerated, below 5°C. Also, food stored at this temperature remains ready for cooking or eating. However, dumping food in the refrigerator will by no means preserve food. You need to ensure that the refrigerator is maintained well, clean with no spills.

For, an unclean refrigerator is a breeding ground for bacteria and can contaminate other foods too. Allow free circulation of air inside the refrigerator to keep food properly chilled. Never load the refrigerator to its optimum capacity. Select suitable containers specifically meant for cold storage to maintain quality as well as prevent drying of foods.

Choosing containers for storing frozen food

Glass containers that are microwave-safe are a good option for freezing food. They are easy to stack and allow you to see the contents. Best of all, they are eco-friendly. If you are storing food in freezer bags, store them flat. You can then stack and organize them better. Press out the air in the bags before freezing. If you wrapping the food in foil, roll them tight.

Tips for cold storage of food

Try and remove all air around the food that is being stored. Wrap foods tightly. Select containers of the right size. If there is air in contact with the food, freezer burn might occur. It appears as leathery spots with color change. Place the containers in the freezer in such a manner that there is sufficient air circulation.

Storing fish in cold storage at home should be done with utmost care. Remember that oily fish stores longer than lean fish; steaks and fillets don't keep as well as whole fish. Cover the fish tightly with plastic wrap or aluminum foil. Be aware of any juices coming from the raw fish. You can also store cooked fish leftovers by refrigerating them as soon as possible.

  • Make sure refrigerator is clean. Discard old and unwanted food items, bacteria can be passed to fresh food.

  • After shopping, give preference to perishable items and refrigerate them immediately without delay.

  • Never mix raw food such as meat/poultry products with ready-to eat items in the refrigerator.

  • Cooked food should be stored in the refrigerator or freezer within 2 hours of preparation.

  • Store seafood in the refrigerator or freezer.

  • Remove seafood from refrigerator just before cooking.

  • Food with strong odors should be stored in glass or plastic containers.

  • Do not store food with strong odors near milk, cream that are susceptible to tainting.

  • Use quality plastic bags to wrap raw meat. Opt for leak proof plastic bags.

  • Store raw meat, poultry or fish in the meat drawer.

  • Store raw food at 40° F; the freezer, 0° F to slow bacterial growth.

  • Cook these items within 3-5 days.

  • Store eggs in original cartons on a shelf and not in the door.

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