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Familiarity with the way food is stored is in the air, in a pantry, in the refrigerator or in the freezer. According to WHO or the World Health Organization, 2 million deaths a year are caused by unhealthy food. Here are some tips to avoid poisoning and simple tips for preserving food.

Tips for conserving food

What to keep in the fridge?

The cold storage is the most commonly used method for most foods because it helps to destroy germs and bacteria. Some, like Listeria monocytogenes, even grow up to -2° C. It is therefore strongly recommended not to exceed 4° C in the cold part of the refrigerator where fish and meat are stored, 6° C in the fresh part where the compotes and bagged salads are stored, and the 8 at 10° C in the crisper. Moreover, it is advisable to place a paper towel and replace it regularly in the crisper to absorb moisture. The basic rule is that it takes keep separately cooked and ready to eat raw foodslike vegetables and meats. In any case, the food should not be laid bare, even inside the refrigerator. Do not forget to check the DLC or expiry date, even if the food stays cool. This precaution is particularly important for fresh animal products that are real feast for microorganisms. Only certain foods are allowed a small margin of one to two weeks, such as yogurts, dairy creams and white cheeses. Pasteurized cream and cooked ham, however, must be consumed no later than 48 hours after the date indicated, provided they have not been opened yet. On the other hand, minced meat, raw fish and rillettes are to be consumed by the deadline, at the latest, in order to avoid any risk of listeriosis and contamination by salmonella or staphylococcus aureus. In addition, a food having a color and / or weird smell must not be consumed, even if the expiry date has not been exceeded. Same for products whose packaging is pierced or swollen.

What foods to put in the freezer?

Putting certain foods in the freezer makes it possible to keep them longer, about 1 year for vegetables for example. Just sort it, clean it well and dry it. However, each food requires a different preparation before freezing:

  • The fruits must be pittedthen put in an aluminum tray or in a freezer bag. The seeds must also be removed;
  • Vegetables are often blanched before freezing for better preservation;
  • Some fruits and vegetables, such as tomatoes, cucumbers and zucchini, must be cooked beforehand, at the risk of rendering a lot of water once thawed;
  • Fish and meat can be frozen as is;
  • The aromatic herbs should be covered with olive oil and kept in an ice cube tray so that they form cubes.
In any case, it is more clever to use a hermetic freezer bag where the day of freezing, the number of servings and the name of the product may be mentioned. Moreover, it is not unknown that a defrosted food must be consumed quickly and can not be refrozen. Indeed, once the cold chain is broken, the risk of developing bacteria is higher. Finally, we must always think of cool cooked foods before freezing.

Use hermetic preservation boxes

Some foods need to be protected from moisture and cold, hence the use of hermetic preservation boxes. This is the case, for example, with rice, pasta, lemon and cakes. A pudding, a yoghurt cake or a cheesecake can keep their flavor if they are placed in a box with a fresh apple. As for the lemon, it is enough to transform it, then to keep it in an airtight bottle.

  1. You must first pierce the bark with a toothpick;
  2. Recover the juice by pressing it;
  3. Fill the hole with a match or toothpick once the required amount of juice has been obtained.
Some vegetables, such as chard, cardoon and green beans, however, must be blanched. Just immerse them in theboiling salted water for 5 minutes and cool them under cold water to preserve their color before canning. The put in jar is a hygienic and clever solution, because it not only sterilizes the food by destroying the microorganisms, but it also repairs if the time or inspiration is lacking. The transformation into compote and jam is also an ideal solution to preserve the fruits. Whether the food is small or large, cut into slices or diced, placed in a plastic or glass box, all you need to do is place a closet and you're done.

Avoid food poisoning

Preventive and hygienic measures are required at all stages of fruit, vegetable and other consumption.

  • Simple actions such as washing your hands before preparing a jar or cold ingredient, catching an ingredient in the fridge or freezer, and cooking are de rigueur.
  • During the preparation of a dish, it is strongly advised to soap your hands regularly.
  • In addition to cooking on a clean surface, it is essential to wash fruits, vegetables and utensils used. This avoids cross contaminations.
  • Always check the expiry dates of the products as soon as they are purchased.
  • Do not forget to follow the cooking instructions for meat. A duck breast can, for example, be eaten pink while pork requires longer cooking time.
  • Clean the refrigerator and sorting in the closet are also tasks to do regularly. If necessary, disinfect on this occasion.
  • It is finally recommended to monthly disinfecting sponges with white vinegar to prevent the spread of germs that settle there second after second. Better yet, it is advisable to replace them regularly.

On the same topic

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    • Make an antiseptic soap yourself
    • How to keep fresh vegetables?
    • Tips for freezing food and saving money
    • 13 cleaning tips with table salt
    • All you can do with dishwashing liquid
    • All you can do with rolls of absorbent paper
    • How to make your own dishwasher capsules?

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