Khaberni - After the shopping trip and carefully selecting fresh vegetables and fruits, the hardest stage begins in the kitchen on how to preserve the food in a way that prevents spoilage and extends its shelf life, especially during holidays and when prices rise.
Nutrition experts have confirmed that the storage method, whether in the refrigerator, freezer or storage containers, can determine whether the food will remain edible for additional days or will be exposed to spoilage and microbes.
Common Mistakes
Emily Hilliard, spokesperson for the U.S. Department of Health, explained that placing food in the refrigerator is "only the first step", but that doesn't mean the products stay safe forever.
She added, "Mold and dangerous bacteria such as Listeria, Salmonella, and E. coli can still form even in a cooled environment, so it's important to monitor storage duration and pay attention to the preparation date," according to the Associated Press.
Storage Begins Before Entering the Kitchen
Experts advise buying food before the "sell by" date, which is used for display purposes and is not a safety standard, and moving perishable items to the refrigerator within two hours of purchasing them (or one hour if the temperature exceeds 32 degrees Celsius), in addition to following packaging and cooling instructions for each product.
In this context, Professor Diane Pickles from "University of California – Davis" said that meal planning, buying smaller quantities, and utilizing leftovers can reduce food waste and save money, especially amidst inflation and a reduction of federal food aid.
