What causes the food in the refrigerator to spoil?
Probably everyone at least once asked the question: "Why does food spoil quickly in the refrigerator?" The fact is that cold helps slow down the oxidation and multiplication of bacteria in food, but this does not mean that food in the refrigerator can last forever. At room temperature, the process of metabolism in vegetables, fermentation of fish and meat and the growth of the number of microorganisms in food is much higher. When food is stored properly in the refrigerator, these processes slow down but do not stop.
Also, the shelf life depends on the amount of water in a particular product. The higher the moisture content of the product, the shorter its shelf life. So, the use of containers and cling film is not a whim at all, but the necessary measures to limit the access of oxygen to food.
Not a little important factor is the commodity proximity in the refrigerator. For example, if you place an open bag of fruit next to meat, the essential oils will speed up the fermentation of the meat. Therefore, it is very important to properly organize the storage of food on the shelves of the refrigerator.
Today we're going to talk about the most common mistakes that reduce the shelf life of your products.
Top 8 Reasons Why Food Goes Bad in the Refrigerator
We all know that food is healthier and tastier when fresh. However, not everyone has the opportunity to preserve food from the garden or prepare food before each meal.
At room temperature, most foods go bad within a few hours due to bacterial growth. Therefore, the refrigerator is considered the safest place to keep food fresh for a longer period. The temperature inside the refrigerator is much lower than room temperature, which inhibits the growth of bacteria. However, the refrigerator helps to preserve useful properties and quality only if the food is stored correctly.
Many, having thrown another spoiled piece of meat or overripe fruit into the trash bin, begin to complain about the malfunction of the refrigerator, not even suspecting that in most cases the common mistakes of the commodity neighborhood are to blame, which they make every day.
And so, let's take a look at the main reasons why food quickly deteriorates in the refrigerator.
Reason # 1: All food is stored in the refrigerator indiscriminately
People are used to keeping all food in the refrigerator. And this is one of the main reasons for food spoilage.
Dietitians and nutritional technologists argue that certain foods can and should be stored at room temperature. These include tomatoes, melons, potatoes, garlic, citrus fruits, bananas, nectarines, pears, peaches, and onions. Chilling these foods can ruin their taste and texture.
What's more, storing certain fruits and vegetables near the refrigerator can quickly spoil. This is because some foods release ethylene while others are sensitive to it. Onions and potatoes are one common example.
Products that do not spoil for a long time without a refrigerator (at the end of the article you will find a ready-made list), it is better to hide in a shaded place at room temperature so that they do not heat up too much and do not spoil too quickly. Any kitchen cabinet will do.
Reason # 2: Washing food too early
Without a doubt, you should wash food before eating it. However, you should not do this if, after purchase, food is sent to the refrigerator shelves.
Washed fruits and vegetables can build up excess moisture, leading to the growth of bacteria that can cause disease. Also, washing fruits and vegetables just before eating will help preserve their water-soluble vitamins.
Reason # 3: Food does not immediately go into the refrigerator
Some people do not immediately put food in the refrigerator. This is especially true for meat and dairy products. They must be refrigerated within two hours of purchase.
Bacteria on such foods can multiply rapidly. When food is kept at 16-22 degrees Celsius for more than two hours, the risk of bacterial growth increases and you put yourself and others at risk of foodborne illness. If the temperature outside or indoors is above 30 degrees Celsius, then you need to refrigerate food for one hour.
When you do put food in the refrigerator, be sure to place the meat on the bottom shelf to prevent excess juice from dripping onto other foods.
Reason # 4: You shouldn't throw food in the bin at the first sign of spoilage
Another great trick is to freeze food that is about to go bad. Check your refrigerator once a day if you find fruit or vegetables that are about to go bad, rinse and freeze them, then use them in smoothies or for frying.
If you choose to freeze soups and sauces, we recommend only filling the container three-quarters full. This will allow the liquid in the freezer to expand.
Reason # 5: Storing perishable food on the refrigerator door
Foods such as eggs, milk, and meat should not be stored on the refrigerator door, as this is where the temperature fluctuates the most. Store eggs and meat on the shelf, and dairy products near the back of the refrigerator, where it is coldest.
Note that the refrigerator door must not be clogged as air must circulate the contents to keep them cool.
Reason number # 6: Every second housewife does not store greens correctly
How many times have you picked up a bunch of parsley and found slimy greens stuck to the edges of the plastic bag? The easiest way to avoid this is to put paper towels inside the bag. This will prevent excess fluid from accumulating as the towel will absorb excess moisture.
For long-stemmed green vegetables, we recommend treating them as natural flowers. Fresh herbs, asparagus, and green onions can be stored upright in a tall glass of freshwater. Simply cut the stems, cover them with plastic wrap, and refrigerate. Plus it will look pretty.
Reason # 7: Mess in refrigerator
Not everyone can afford a brand new set of glass containers for storing food in the refrigerator. However, consider buying regular plastic containers. They will not be expensive, but they will help to divide products and organize the product neighborhood correctly.
Also, when organizing space in the refrigerator, use the principle that merchandisers in supermarkets use: put food with a shorter shelf life in front, and send the newly purchased ones to the rear shelves. This will provide visibility to the food you need to eat first, which will reduce forgotten foods and allow you to get the most out of your budget.
Reason # 8: Ignoring the shelf life of food
Understanding the expiration date of foods can prevent the common fear that food has gone bad when it isn't. For example, foods such as fresh basil, asparagus, kale, spinach, and tomatoes are usually stored for three to five days. However, potatoes, carrots, and onions are stored for about two weeks.
Using the Costless app, you can plan your purchases correctly and not buy a lot of perishable food at one time.
How to understand that the product is spoiled?
Expired shelf life is not always the only indicator of poor product quality.
We will tell you about the main signs that will help you understand whether the food is fresh:
- If you put an egg in water and it floats, then the egg is not fresh.
- If vegetables (especially green ones) begin to turn yellow, this is a sure sign that this vegetable is not worth eating.
- If the jar with canned food is swollen or damaged, then the contents should not be eaten, this can lead to an eating disorder or more serious illness.
- If the potato has a greenish skin tone, it could mean that it has expired.
- Cooked rice can be eaten if it is stored properly in the refrigerator for four to six days, then it is better to just throw it away.
- One of the most obvious signs that your food is no longer fit for human consumption is mold on it. These products are best thrown away without regret.
- The other most obvious sign is the smell. If the product has an unpleasant odor or has changed during storage, then the product is most likely spoiled. This is especially true for dairy products. Check foods for odors before eating.
- If you take a vegetable from a box or a piece of old meat and see a film of mucus on top, then it is better to discard such a product right away. Any strange and unpleasant smell of vinegar, ammonia, or yeast indicates poor quality.
- The color of the meat speaks the best of its freshness. If you notice that your meat is very dark or looks greenish, it means that it has spoiled.
- Another sure sign that you shouldn't eat the fruit is that it is very soft. Fruit should not fall apart in the hand. It is better to discard overripe fruit immediately.
- The seafood smells like fish. There is seafood that naturally smells like fish, and that's okay. But if the smell is pungent, sour, or similar to ammonia, then most likely these are spoiled seafood.
- Frozen food is covered with frost. Many people think that frozen foods last forever, but they are not. Frozen foods that are covered with ice crystals or frost to the point where you can hardly see them means they have been frozen and thawed several times. It is not worth eating, let alone buying such food in a store.
- If you love shellfish then you have to be very careful. If you eat oysters, mussels, and clams, tap them gently - if they don't close, it means they're dead. These shellfish can cause food poisoning.
- If there is even a little mold on the bread, you cannot eat it. Even a small amount of mold can mean that mold has spread to other parts of the bread, which means that others may be infected.
- The chicken has a grayish tint, which means it has deteriorated. The chicken should be light pink. Discoloration means bacteria are multiplying.
- Sometimes you can tell the quality of an avocado by touch, but it's not always easy to tell if it's ripe or gone. If there is a brown color under the stem, the avocado is overripe. If the item hasn't come off, the fruit is not yet ripe.
- Melon is spoiled when it is too soft or has too many soft spots on it.
Foods that never go bad without a refrigerator
Especially for our readers, we have compiled an exhaustive list of products that rarely spoil and are useful in any kitchen:
- Oatmeal. Regular oatmeal can be stored unopened in a dark place for 2-3 years.
- Chia seeds. A treasure trove of amino acids and fiber can be stored in an airtight container in the refrigerator for up to a year.
- Soy sauce. The good news for everyone is that soy sauce is almost eternal if stored in a sealed bottle in the refrigerator.
- Store sauces. When closed, they can be stored for up to three years.
- Red wine. It can be used not only as a drink but for cooking, for example. Unopened red wine can be stored for up to 3 years. And some wines only get better every year.
- Coconut milk. Coconut milk can be stored for one and a half to two years.
- Dried fruits. They have a long shelf life, about 2-3 years. If you want to extend their shelf life, put them in the freezer.
- Figure: Basmati, wild, jasmine, and white rice can be stored for years provided they remain tightly sealed and the harvested crop contains no insect eggs when packed. After opening the box or bag, store the rice in an airtight container or freezer bag to keep the grains fresh. The only rice that these rules do not apply is brown rice, which is rich in fiber. It contains oils that cause rancidity after about six months.
- Canned food. If stored properly, canned food can be fresh for up to 5 years. However, there is a warning: no matter how fresh the jar may be, do not eat the contents of the jar is swollen or leaking.
- Vinegar. The shelf life of regular vinegar is practically unlimited.
- Strong alcoholic drinks. Strong drinks do not spoil, at least if they are stored in a cool, dry place.
- Olives. Canned olives can be stored for up to 3 years.
- Corn starch. Most of the time, cornstarch is very rarely used in cooking, so one pack can sit on the shelf for years. When stored in a cool and dry place, the thickener can be eaten indefinitely.
- Honey. Its shelf life is almost infinite. It can become grainy, hard, or discolored, but its antibiotic properties protect the taste and prevent spoilage.
- Powdered milk. Because milk powder contains no moisture, it can be eaten for many years.
- Sugar. Believe it or not, sugar never spoils when stored in an airtight container or plastic bag.
- Instant coffee. Its shelf life can be up to 2 years.
- Pasta. The pasta will last in your pantry for several months, if not longer.
- Quinoa. Quinoa will stay fresh for several months if stored in a dry, dark place.
- Salt. When stored in a cool, dry place, it has no expiration date.
- Dark chocolate. It can be stored for 4-6 months in the refrigerator.
- Conservation. Pickled vegetables, compotes, jam can be stored in your cellar for years.
- Spices and dried herbs. Their shelf life is also unlimited.
- Vegetable oil. Only flaxseed oil has a limited shelf life and requires refrigeration. The rest of the oil can be stored in a glass bottle in a cool dark place for up to 2 years.
- Garlic. If you store it in a dry place, then the garlic can be fresh for several months, and in the refrigerator, it will deteriorate much faster.
- Nuts. They can be stored in a container in the pantry or the freezer for longer.
- Onion. It should be stored unrefined in a dark, dry place.
- Potatoes. It must be stored in a dark place, away from sunlight, preferably in burlap.
Lifehack
Download the Costless app and get started with smart everyday shopping. Together with Costless, you can make lists of goods, which means you do not buy unnecessary products and do not worry about them getting spoiled find the best prices for products; monitor promotions and keep your discount cards; and most importantly - read reviews and find out about the quality of goods before buying them.
Play market: https://play.google.com/store/apps/details?id=com.sannacode.android.costless
App store: https://apps.apple.com/ua/app/costless/id1344966626?l=ru