Ingest some spoiled food It can put your health at risk and cause unpleasant symptoms such as diarrhea, vomiting, abdominal pain, fever, among other discomforts. And the danger is not always visible, as a food contaminated with bacteria does not always have the appearance, smell and taste that denounce its condition.
So whenever you go to the supermarket, be sure to check the packaging of the products. Check the expiration date, date of manufacture, storage time and health inspection stamp. It is important to remember that once opened, foods need care so that they do not spoil, even within their shelf life. Check out some tips on the subject and learn the shelf life of various types of food.
Fruits and vegetables are delicate foods that have a very short shelf life, so they should be eaten quickly.
Fruits such as bananas, cantaloupe, avocado, plum, guava, apple, watermelon and pear ripen after harvesting and should be stored in the refrigerator, preferably stored in plastic containers in appropriate drawers.
Fruits such as grapes, melons, lemons, oranges and pineapples can remain at room temperature. Once consumed, it is advisable to protect the rest of the fruit in plastic bags or jars for protection and store in the refrigerator.
Fresh vegetables should always be kept refrigerated in plastic bags or jars to protect the leaves and prevent them from being burned. Fresh herbs like parsley and chives have a long shelf life when stored in containers with only the stem immersed in water. To find out if the food is still fresh after a while in the refrigerator, it is advisable to label the plastic fruit and vegetable packaging with the date they were purchased.
Onion, Garlic and Potato
Onions and garlic should be stored separately as they contain folic acid and vitamin C, which emit gases and can wreak havoc on other foods.
It is advisable to store them in a cool, well-ventilated place that is away from the stove or other heat producing appliances as it will rot quickly. That done, these foods can last from two to three months.
Remember that if the potato looks a green color, it is advisable to throw it away, as the food can be poisonous due to the production of a chemical called solanine, caused by exposure to light.
Processed foods have a longer shelf life than fresh foods because they receive various chemical additives in their manufacture. They can be stored for months in the pantry when still closed and in use in the refrigerator. Always keep an eye on the expiration date on food packaging at the time of purchase and before using it to prepare recipes.
Meat, poultry and seafood
Red meat, sauces and broths should be stored in the freezer and their shelf life is up to three months. Ham, bacon and sausage have a shelf life of two weeks. Fresh poultry, when kept in the freezer, has a shelf life of six months, but if cooked and in pieces, can only last three months stored in the freezer.
As for fish, if purchased fresh, it is two to three months in the freezer. Fish that come frozen last three to six months in the freezer as well. Seafood such as shrimp, shellfish and lobster remain good for consumption for up to three months if kept in the freezer.
Eggs and milk derivatives
Eggs should be stored in the refrigerator and their shelf life is four weeks from the date of packaging. Already fresh milk has a period of five to seven days to be consumed and its derivatives, such as butter and soft cheese, two weeks. Hard cheeses should be consumed within one month of opening.
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