After purchasing fresh produce at the market, consumers encounter additional choices regarding the storage of vegetables, fruit, meat, and dairy products to enhance freshness, reduce waste, and avert foodborne illnesses. Proper food storage is vital not only at the market but also once groceries are back home.
There are multiple methods to store and preserve food, including canning and pickling, freezing leftovers, and utilizing the refrigerator. While refrigeration is a common household practice, many families may simply "set it and forget it." Experts caution that while refrigeration slows down spoilage, perishable items can still develop mold and harmful microorganisms like listeria, Salmonella, and E. coli.
Emily Hilliard, press secretary for the U.S. Department of Health and Human Services, emphasizes the importance of monitoring the preparation and storage duration of refrigerated items. This awareness becomes especially crucial during the holiday season when consumers tend to buy more food. Planning meals smartly and utilizing leftovers innovatively can help minimize food waste and stretch budgets, particularly as inflation rises and federal food aid faces challenges due to ongoing government issues.
According to experts, effective food storage begins before groceries are put into a refrigerator. Consumers should select products well before their expiration or "sell by" dates, which are essential for stores but do not indicate safety. Foods should be placed in the refrigerator within two hours if they have been at room temperature. Maintaining appliance cleanliness is vital, particularly with spills from thawing meat, and spoiled food must be discarded. The Department of Energy suggests keeping the refrigerator temperature between 35-38 degrees Fahrenheit (1.7-3.3 degrees Celsius).
Social media platforms are flooded with tips on extending food longevity, such as pre-cleaning fruits and storing items in proper containers. Nonetheless, experts indicate there is no universally correct method for storing many foods. Understanding the correct temperature and humidity levels when storing produce is essential, as Wyatt Brown, an emeritus professor at California Polytechnic State University, notes that efficient storage becomes increasingly nuanced depending on available space, meal timing, and individual preferences.
Focusing on consuming more fruits and vegetables is crucial, according to Diane Beckles, a professor at the University of California, Davis. She suggests that while tomatoes should ideally not be stored in the refrigerator due to taste concerns, the key takeaway should be prioritizing nutritious consumption over storage methods.
Most fruits and vegetables are still biologically active and can benefit from refrigeration if done properly. For instance, Brown recommends using the fridge's crisper drawers to keep fruits and vegetables apart to control humidity levels. Berry storage should prioritize dryness, and washing should be done immediately before consumption. Meanwhile, vegetables like broccoli and carrots should be refrigerated, and leafy greens can be stored in plastic or paper bags to avoid wilting.
Certain produce emits ethylene gas as they spoil, affecting nearby fruits and vegetables by accelerating ripening. Hence, removing any spoiling food is essential to maintaining overall freshness. Foods like onions, garlic, apples, nectarines, citrus fruits, and squash are well-suited for countertop storage.
For proteins such as meats, eggs, and beans, health guidelines stipulate that raw meat should not sit at room temperature for over two hours, or one hour if the temperature exceeds 90 degrees Fahrenheit (32 degrees Celsius). It is also advisable to marinate meat in the refrigerator and store it at the bottom to prevent cross-contamination. Eggs should ideally be placed on middle shelves for consistent cooling, avoiding storage in the door where the temperature fluctuates.
When it comes to dairy products, milk, yogurt, and cheese require refrigeration. Yogurt can be conveniently placed on the top shelves, while cheese should be stored in a way that protects it from drying out. Unique milk alternatives like soy and coconut milk should also be refrigerated unless specified otherwise on the packaging.
As for breads, grains, and rice, the FDA advises against refrigerating bread due to drying effects, although cold storage can slow mold growth in humid conditions. Non-perishable staples like rice, pasta, and flour can comfortably remain at room temperature.
Lastly, ready-to-eat meals and leftovers should be stored on the top shelves for ease of access. Condiments and non-dairy beverages may be stored in the refrigerator door, which is warmer. Leftovers generally maintain quality for 3-4 days in the fridge and can be frozen for 3-4 months. For alcohol, storage considerations depend on the type and whether the container is opened.
