This article provides tips on how to prevent foodborne illnesses by properly storing and handling food in the refrigerator, freezer, or cupboard. It.
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Follow the guidelines below for storing food in the refrigerator and freezer. The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat. The guidelines for freezer storage are for quality only—frozen foods stored continuously at 0°F (-18°C) or below can be kept indefinitely.
Meanwhile, leftover meals you store in the freezer should be tossed in 3 to 4 months. After that, they can become icy and start to take on the flavors of other foods in the freezer. Are you still concerned your food has gone bad?
"Manufacturers set shelf-life dates to assure quality, but those dates are only best estimates and depend on the food,” says Donald W. Schaffner, an extension specialist in food science and distinguished professor at Rutgers University. “A given food consumed after its ‘best before’ date may taste just fine.”
Dishes that contain seafood or uncooked ingredients, like mayonnaise, spoil faster; so be sure to eat them within a couple of days. Don't let uneaten food linger on the counter for more than 2 hours. The longer a dish sits at room temperature, the more susceptible it is to bacteria growth.
Even if the date expires during home storage, the U.S. Department of Agriculture guidelines say that a product should be “safe, wholesome and of good quality if handled properly and kept at 40 degrees Fahrenheit or below."
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