Store It. Don't Ignore It!

This September the theme for National Food Safety Education Month is Store It, Don’t Ignore It! How long and the best way to store foods are common questions among consumers. The answers affect the safety and quality of the foods we consume. Here are some basics for sensible food storage in the refrigerator, freezer and pantry.

In the Refrigerator

Refrigeration is important for slowing pathogenic and spoilage bacteria that can cause foodborne illness or deteriorate the quality of foods. Keep your refrigerator temperature at 40 degrees or lower to keep food safe. An appliance thermometer can be used to monitor the temperature. Avoid overfilling the refrigerator. This can keep cold air from circulating.

Raw meat, poultry and seafood should be in a sealed container or wrapped securely to prevent raw juices from contaminating other foods. Some refrigerators have adjustable temperature meat drawer that directs additional cool air into the draw without freezing. This maximizes the storage time of meats and cheeses.

Refrigerated fruits and vegetables should be stored in perforated plastic bags in separate produce drawers. Vegetables require higher humidity conditions while fruits require lower humidity. Ethylene gas from fruits can also damage vegetables. Use produce within a few days for freshness and flavor. Apples, berries, grapes, pears, beans, broccoli, cabbages, carrots, cauliflower, celery, lettuces, sweet corn and sprouts are produce that need refrigeration.

Don’t store perishable food like eggs and milk on the door because temperature of the storage bins on the door fluctuate more than the temperature in the cabinet. Eggs and milk should be stored in the carton on a shelf. Keep the door closed as much as possible to maintain temperature and save energy.

Leftovers can be placed directly in the refrigerator or it can be rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods. Large portions of food, like a pot of stew, should be divided into small portions and put in shallow containers before being refrigerated. A large cut of meat or whole poultry should be divided into smaller pieces and wrapped separately or placed in shallow containers before refrigerating.

Once a week, make it a habit to throw out perishable foods that should no longer be eaten. A general rule of thumb for refrigerator storage for cooked leftovers is four days and for raw poultry and ground meats, one to two days.

Learn more about freezer and pantry storage in next week's News@UH health article.


This article is provided by the Cooperative Extension Service, Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, 1955 East-West Rd., AgSci 216. Visit our Lifeskills in Food Education Web site.

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