Ensuring food safety doesn’t only entail that food undergoes adequate preparation and cooking, it also requires that there is proper food storage. Following proper storage of food can also help prevent in foodborne illnesses, which include salmonellosis, campylobacter, botulism, Noro virus, and many more.
There will always be a minute amount of bacteria in food. Bacteria is the most common microbe or pathogen causing illness in humans. When food is left in the temperature danger zone, which is between 5 ºC and 60 ºC, there is a great risk for these microbes to grow and multiply, increasing chances to cause harm. This is particularly dangerous for high-risk foods, which include raw meat and seafood, dairy products, egg products and many more. Thus, proper food storage is essential in all cases of food life, whether food is raw or cooked. This article will focus of one part of food safety, which is proper food storage.
Food Storage in the Refrigerator
The ideal temperature of the refrigerator is below 5 ºC. Anything above this temperature can promote bacterial growth and become unsafe to eat. Moreover, do not overload the refrigerator to avoid preventing the air from freely circulating.
- Store eggs the proper box in the fridge. Avoid leaving it in room temperature.
- Follow the “use-by” and “best before” dates stated in pre-packed foods. Although food can look and smell normal even after the specified dates, it does not necessarily mean that it is not contaminated.
- Store the most perishable items in the coldest areas of the refrigerator.
- It is generally recommended to store foods in airtight wraps or containers. Avoid using plastic bags.
- If in doubt, throw it out.
Storage: Freezing and Defrosting
The temperature for freezing items is below 0 ºC. The following tips are generally recommended to avoid the spread of bacteria and avoid any open window for foodborne illnesses to occur.
- Freeze before the given “use-by” date. Do not anymore use meat that goes beyond this date.
- Store raw meat and poultry in clean and sealed containers. Place them at the bottom shelf so if there are any drippings, they would not touch other food.
- Keep raw food away from cooked food.
- Defrosting meat and fish should be done thoroughly before cooking. Place it in a bowl to prevent the bacteria in the juice from spreading to other things.
- Defrosting may be done in a microwave if the meat or fish will be cooked right away. It may also be thawed in the refrigerator to avoid becoming too warm.
- Do not re-freeze meat or fish that has already been defrosted.
Proper Storage: Leftover Foods
It is not uncommon to have and bring home leftover foods from restaurants. Using these leftover foods can save time and money for the one consuming. the following are tips on proper storage of leftover foods that can help avoid foodborne illnesses:
- Cool down leftovers as quickly as possible, within 90 minutes, and ensure it is cool before storing.
- Use a shallow container to store foods.
- Label food storage containers with the date so it can be consumed within a safe time.
- Consume within two days after storage.
- Before serving, cover and reheat leftovers at 74 ºC.
Disclaimer: This article does not provide medical advice and should not be
substituted for formal training. The information given should not be used for self-diagnosis. Seek medical attention when necessary. It is important to recognise potential medical emergencies at all times to avoid complications from developing. To learn more about food safety and the proper storage of food, enrol in First Aid Courses and CPR Courses with Red Cross Training.
Online Sources:
http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/food_safety_storage?open
http://nchfp.uga.edu/how/store/texas_storage.pdf
http://www.nhs.uk/Livewell/homehygiene/Pages/how-to-store-food-safely.aspx