Many foods contain bacteria that are not dangerous in small numbers. But the longer germs are around, the more they multiply, and to keep your foods safe, you have to take precautions otherwise it will be just a waste of money if your food goes bad in a span of a short time.
One of the most common food–related illnesses is salmonella, from raw meats, dairy products, and poultry. Apart from that, there are some other bugs that include E.
Coli, found in salami, contaminated veggies, and salads which cause diarrhea, organ damage, and occasionally, death, and Listeria from pate, soft cheese, unpasteurized dairy products, and uncooked seafood. The flu–like symptoms and vomiting can lead to miscarriage in pregnant women.
Storing food properly and throwing it out when it reaches the expiry date can assure you that you are keeping germs out of your system. Using foods that are canned or in powdered form can also help a lot. Hydrolyzed collagen comes in powdered form and due to this, it has a longer shelf life.
There are different places where you can keep your food depending on the type of food. Powdered foods can be kept outside, while liquid ones should be kept in a cold place like a refrigerator. The following are some of the tips that you should follow in order to keep your food fresh.
In the Refrigerator
Store most perishables below 40C. Opening the fridge door raises the temperature so it is a good idea to place a few magnetic thermometers in different sections for easy – and efficient – monitoring of temperature levels. Store protein foods in the coldest part (the temperature can vary by 30C in different places).
Use most items within a few days. If you are not sure how fresh the food was to begin with, or if you brought it home in a hot car, use it as soon as possible. Take note of the following maximum storage times:
- Leftovers –1 day
- Sausages –2 days
- Chicken –3 days
- Cured meat –2 weeks
- Oily fish (salmon) –4 to 5 days
- Lean fish –5 to 7 days
- Shrimps and prawns –3 days
- Oysters –eat them fresh (and never on an empty stomach)!
- Milk, cheese and butter –keep until the “use by” date
- Eggs –hard–boiled eggs will not keep as well as uncooked eggs so use them within a few days
In the freezer
The following are recommended storage times for a freezer at minus 180C. Food safely lasts longer but flavor and texture deteriorates:
- Whole joint –4 to 6 months
- Minced meat –2 months
- Sausages –1 to 2 months
- Oily fish 3 months
- Steaks –3 to 4 months
- Pork chops –3–4 months
- Bacon –1–2 months
- Whole chicken –6 months
- Chicken pieces –4 months
- Lean fish –4 to 5 months
- Shrimps and prawns –3 months
- Squid –4 to 5 months
Tip: When freezing fish, glaze it with a layer of water to stop it dehydrating. First, freeze the fish, dip in cold water to “glaze” it, then wrap well and put it back into the freezer.
In the pantry
Dried foods generally do not go bad, but the quality deteriorates, especially after the pack is open. Dried foods usually last for around six months in an unopened container placed in a cool or dark place.
Tip: Once water is added to dehydrated food, the bacteria become active again, so it must be stored in the refrigerator.
Canned or powdered food
For best results, use canned food within 12 months if they do not have a use–by date. Food is fresh when canned and loses flavor and color over time.
When food is canned, what it does is that the heat kills the bacteria and this keeps food safe without preservatives. If we compare canned foods with powdered foods then the later one has a longer shelf life. Collagen peptides, bone broth, and powdered coffee are examples of such foods.: when it comes to buying cans. Always avoid cans that are:
- leaky – watch out for strains on the label;
- bulge at the end (this means the germs are at work inside);
- have been dropped or are damaged in any way;
Tip: Try to Store canned food in a cool and dry place – not in the frying, as moisture could cause rust.
Once you have opened a can treat the contents like fresh food and use quickly; transfer leftovers from the can to an airtight container in the refrigerator the food may react with the metal once it is exposed to the air. Remember; do not put steaming hot food inside the ref because it will spoil.
Why is it important?
There are many who won’t even care if their food goes bad. The reason that most people give is that they can buy something new. Well if you are someone who can afford to buy fresh food then there is nothing wrong with it. The question is why waste something that you just bought?
This is the very reason why you should keep your food in a good condition so that you can consume it later. Wastage of food is a common issue now and that food can be used for those who are really needy. So, try not to waste your food and consume as much as you can. Buy those things that you can keep in a refrigerator or something that has a longer shelf life. This is why it’s important to keep your food fresh and safe from getting rotten.
Final Words:
The above-mentioned tips will help you to protect your food from germs and bacterias. It’s better to keep proper care of your foods, especially in summer.
Try to cover up your food in foil or plastic sheets to keep them fresh. As I said before, you have to take early precautions to keep your food safe and especially in the summer season. The humidity can rotten your food in a matter of hours. Fungus and bacteria can reproduce at a much faster rate in humid conditions. So, you have to take proper care of your food in such seasons.