To determine when one considers primarily the microbiological safety, ie, microorganisms that cause infections.
It is also important to take into account parameters such as texture, aroma or taste offood.
I say, have common sense that if you bring something to the mouth and first of all, do notsmell good, don’t do it, STOP, something is wrong. But since we live so fast sometimes we don’t pay attention and ended up sick due to perishable foods.
This is the way you should store your perishable food:
- Meat, fish, and poultry: fresh poultry meat, seafood, and ground or chopped meat can be refrigerated for a day or two before cooking. The fresh red meat, cooked poultry, andmeat leftovers can be refrigerated for three to five days, and processed meat products(lunch meats) for three to seven days. Freeze any meat if not using it within these time frames.
- Eggs: If you bought a carton of eggs before the expiration of the expiry date should be able to use them safely for three to five weeks after expiration.
Eggs should be stored in their original carton on a shelf, not in the door (where it is not so cold).
- Dairy products: Milk, cheese, yogurt, and butter tend to spoil quickly once they havepassed their expiration dates. Like eggs, these products must be stored in a rack, not in the door.
- Fruits and vegetables: Fruits and raw vegetables may last anywhere from a couple of days to a few weeks before spoiling. For best quality, store ripe fruit in the refrigerator oryou can prepare it and then freeze it.
Some dense raw vegetables such as potatoes, onions, and tomatoes can be stored in cabinets at cool room temperatures. Other types of raw vegetables should be refrigerated.
After cooking, all vegetables should be refrigerated or frozen within two hours.