Eating well is not just a matter of choosing the right foods to eat, it is about preserving them to maintain their nutrients, even after they are several days old.
If you are one of those people that that stores food wherever you can find a place in the fridge when you go to put it way, you are making a mistake that may affect your health in the future.
With a master’s in public health, nutritionist Magnolia Escobar offers the following recommendations for distributing the food in your fridge:
- At about 35° F, the top part of a refrigerator is where the coldest temperatures are concentrated. This is where most perishable food products should be placed, such as meat and fish. They should be placed in a container so that if any blood drips, it does not touch other foods such as vegetables or dairy products. This is known as cross contamination.
- In the middle area of the refrigerator, the temperature raises to about 39° F. This is where cheeses, yogurt and cold cut meats should be stored (deli meat, sausages, pepperoni, etc.). This is also the place for leftover foods, which should be stored in airtight recipients, avoiding air exposure.
- The lower part of a fridge tends to have drawers to put vegetables and fruits in, which should be washed prior to storing them. Never store meat here.
- Beverages such as milk or soda, butter and sauces (mayonnaise, ketchup, mustard, etc.) can be stored in the fridge door.
- In the freezer, everything can be mixed as you wish, but maintaining some order is important: meats with meats, arepas with arepas, etc.
- Never store food products that are still hot in the fridge. Let them cool for at least a half hour.
- Store foods that do not expire for a while in the back of the fridge so that products that expire soon are easier to reach.
- Some foods do not necessarily require refrigeration such as tomatoes, onions and fruit. Garlic or potatoes also do not need to be refrigerated.