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Storage of food in the refrigerator
Table of Contents
1. Meat and fish
Depending on the structure of the refrigerator and the location of the freezer, the lowest temperature in the fridge may be in different parts of the room. In newer refrigerators most often the freezers do not matter and the coldest is always on the bottom shelf, but it is better to check this carefully in the instructions.2. Eggs
Eggs should never come into contact with any other food because there is a very high risk of food being infected with Salmonella bacteria.3. Cinnamon and cheese
The best temperature for curds and cheeses is about 45°C. This temperature is usually on the middle shelves. Curds and yellow cheeses are best stored in tight containers (to avoid drying them) according to the manufacturer's expiry date.4. It's loaded
It can be stored on the top shelf, where the temperature is the highest and is about 8°C. It can never be kept on the bottom shelf because it's colder there and it can produce rotten bacteria.5. Fruit and vegetables
Some fruits cannot be stored with salads, e.g. apples, chickpeas, because they accelerate their yellowing by secretion of ethylene. Salads and other vegetables should not be kept in foil because they will collect moisture underneath. Some newer vegetables have drawers closed empty, and the vegetables stored in them retain freshness even longer.6. What's not to keep in the fridge?
Some products are harmed and spoiled by low temperatures, such as tomatoes, cucumbers, peppers, pickles, onions, garlic, potatoes, citrus fruits, and other exotic fruits such as pineapples, avocados, bananas, kiwi, peas, blueberries, and melons, as well as apples and peas.7. What's on the doorstep?
In addition to the above-mentioned eggs, porcupines are used to store products that do not require very low temperatures, e.g. bananas, sauces, oils, butter, pastries.. some sauces and ketchups do not need to be stored in the refrigerator because they are protected by preservatives (so they are not very healthy).8. It's freezing
You can freeze meat, vegetables, fruits, ready meals and fish. However, freezing does not eliminate certain bacteria but only slows them down. Therefore, if products are frozen once, especially meat, ice cream or fish, they cannot be frozen again because they cause the rapid proliferation of dormant bacteria.
