Though this process is inevitable, there are certain preventive measures and techniques that can be taken to slow down the process of food spoilage. Here's what you need to know:
Know Your FoodPerishables like fruits and vegetables, foods with a high moisture and protein content like meat and dairy products are prone to getting spoilt quickly as compared to dry food. Therefore, these foods require to be stored at low temperatures and must be brought to room temperature only when you wish to consume them.
Reset The ThermostatThe right refrigerator temperature for the summer season should be below five degrees. The lower temperature prevents bacteria from growing freely and multiplying. This will keep your food fresh to consume.
Segregate WiselyMake sure to keep any kind of raw meat or food away from cooked dishes to avoid the bacteria from either foods from transferring to the other. Hence, store them in different sections.
Avoid Overfilling Your FridgeWhen you load your fridge with a large quantity of food, it leads to lower air circulation which then prevents adequate cooling. Overloading your fridge can also make the motor and condenser to burn out which can damage its overall functioning. So, make sure there's enough space available.
Thawing Is ImportantWhen cooking with frozen food, make sure you thaw is completely before cooking. This will make sure no harmful bacteria is present.
Check On Your Refrigerated Food EverydayIf you find any food item that has started to spoil, remove it immediately. If you don't do so, the bad bacyeria may spread and contaminate the other food as well.
Reheat Your Cooked FoodFor hot food, make sure you reheat it every once in a while to keep them from getting spoilt. If you have to store fresh hot food in the refrigeator later, make sure you don't wait until it's absolutely cool. You can refrigerate it as soon as it comes down to room temperature.
The Leftover RuleIf you plan on eating any leftovers from the fridge, make sure you do so within two or three days. Even though it may be fit to consume post the third day, it may fall short of flavour and may not taste as good as it would have tasted earlier.
Avoid Leaving Food OutsideThe best possible way to prevent any kind of food spoilage is to limit the number of hours it is left outside. Food that has been left out for six hours or more is likely to get spoilt in most cases.
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