To Prevent Food Poisoning, Store Wisely

by Jo-Ann Heslin, MA, RD, CDN on September 20, 2018 · 0 comments

Three quarters of all food waste happens at home. Some is related to how we store foods once we bring them into our kitchen.

Milk should be stored on the back of the shelf in the coldest part of the refrigerator. The door shelves are the warmest part of the fridge.

Eggs should be left in their original carton and stored in the middle of the fridge.

Packaged raw meat should be placed on a tray to prevent dripping onto other foods and stored in the meat drawer or on the bottom shelf.

Fresh fruits and vegetables should be placed in the produce drawer. If you are able to adjust the humidity, greens, cucumbers and broccoli like lower humidity and apples, pears and fruit with pits such as peaches and plums prefer high humidity.

At room temperature store bananas, pineapple, ginger, winter squash, eggplant and basil.

In a cool, dark cabinet or pantry store potatoes, sweet potatoes, garlic, and onions.

Refrigerate lemons, strawberries, and cut watermelon.

Ripen at room temperature and than refrigerate avocados, kiwi, melon, peaches, pears, plums and mangos.

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