If you are like me, then you know what I mean when I refer to those mysterious plastic containers that live in the back of your refrigerator! We all seem to collect them for some reason, even though I have clear glass containers with snap-on seals. Sigh… we have to get a handle on these boxes and discard them. Life forms from not so healthy
Vegetables
strains of who-knows-what could be living in your refrigerator right now.
Refrigerators are convenient since they allow us to store foods at the proper temperatures and humidities. Keeping your refrigerator at 40degrees Fahrenheit will keep bacteria from growing on your food. According to the USDA FactSheet on Refrigeration, ” Bacteria exist everywhere in nature. They are in the soil, air, water, and the foods we eat. When they have nutrients (food), moisture, and favorable temperatures, they grow rapidly, increasing in numbers to the point where some types of bacteria can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 and 140 °F, the “Danger Zone,” some doubling in number in as little as 20 minutes. A refrigerator set at 40 °F or below will protect most foods.”
The doors of newer refrigerators are made with all kinds of storage. However, every time the door is open, these shelves are blasted with the warm air of the house! So place more stable items on these shelves such as condiments, not leftovers or beverages such as milk.
Put milk and raw meat (well packaged) on the shelves close to the freezer unit or in the coldest part of the refrigerator. Store raw meat in covered containers such as glass, and no more than a few days. Below is a list from the USDA concerning food storage times so you and your family will stay healthier. Don’t waste food and money by improperly storing your food!
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From USDA site www.fsis.usda.gov/FACTSheets/Refrigeration_&_Food_Safety/index.asp |
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| Storage Times For Refrigerated Foods | |
| Ground Meat, Ground Poultry, and Stew Meat | |
| Ground beef, turkey, veal, pork, lamb | 1-2 days |
| Stew meats | 1-2 days |
| Fresh Meat (Beef, Veal, Lamb, and Pork) | |
| Steaks, chops, roasts | 3-5 days |
| Variety meats (Tongue, kidneys, liver, heart, chitterlings) | 1-2 days |
| Fresh Poultry | |
| Chicken or turkey, whole | 1-2 days |
| Chicken or turkey, parts | 1-2 days |
| Giblets | 1-2 days |
| Bacon and Sausage | |
| Bacon | 7 days |
| Sausage, raw from meat or poultry | 1-2 days |
| Smoked breakfast links, patties | 7 days |
| Summer sausage labeled “Keep Refrigerated” | Unopened, 3 months; |
| Opened, 3 weeks | |
| Hard sausage (such as Pepperoni) | 2-3 weeks |
| Ham, Corned Beef | |
| Ham, canned, labeled “Keep Refrigerated” | Unopened, 6-9 months; |
| Opened, 3-5 days | |
| Ham, fully cooked, whole | 7 days |
| Ham, fully cooked, half | 3-5 days |
| Ham, fully cooked, slices | 3-4 days |
| Corned beef in pouch with pickling juices | 5-7 days |
| Hot Dogs and Luncheon Meats | |
| Hot dogs | Unopened package, 2 weeks; |
| Opened package, 1 week | |
| Luncheon meats | Unopened package, 2 weeks; |
| Opened package, 3-5 days | |
| Deli and Vacuum-Packed Products | |
| Store-prepared (or homemade) egg, chicken, tuna, ham, and macaroni salads | 3-5 days |
| Pre-stuffed pork, lamb chops, and chicken breasts | 1 day |
| Store-cooked dinners and entrees | 3-4 days |
| Commercial brand vacuum-packed dinners with/USDA seal, unopened | 2 weeks |
| Cooked Meat, Poultry, and Fish Leftovers | |
| Pieces and cooked casseroles | 3-4 days |
| Gravy and broth, patties, and nuggets | 3-4 days |
| Soups and Stews | 3-4 days |
| Fresh Fish and Shellfish | |
| Fresh Fish and Shellfish | 1-2 days |
| Eggs | |
| Fresh, in shell | 3-5 weeks |
| Raw yolks, whites | 2-4 days |
| Hard-cooked | 1 week |
| Liquid pasteurized eggs, egg substitutes | Unopened, 10 days; |
| Opened, 3 days | |
| Cooked egg dishes | 3-4 days |