Preservation of foods can present its own set of problems. And different types of foods have different storage requirements to prevent bacteria in configuration Here are some tips to protect your family and yourself. Storing Vegetables 1. Vegetables should be stored in the vegetable crisper in the refrigerator. However, keep potatoes, sweet potatoes, onions and garlic in a cool, dark, well ventilated, but not in the refrigerator. Tomatoes have better flavor if they are not refrigerated.

Once sliced, tomatoes must be refrigerated as any other vegetable. 2. Store in the refrigerator vegetable crisper in plastic bags to prevent moisture loss and nutritional values. However, eggplant and peppers should be stored open in the crisper because the sweat if stored in plastic bags. Put the mushrooms in a paper bag (not a plastic bag) before placing them in the crisper.

Preservation of Fruits 3. Apples and berries should always be kept in refrigerator for maximum sharpness. Summer stone fruits and melons should be kept at room temperature until ripe, then go to the refrigerator. Grapes and fruits that are not yet fully ripe can be left in a fruit bowl in the kitchen. 4. Citrus fruits are good at room temperature unless it is very hot, in which case, put them in the refrigerator. Bananas should be kept at cool room temperature. Their skins become black if they are refrigerated, although the flesh is still fine to eat. Dairy Product Storage 5. Always check the expiration date on dairy products, especially milk. Do not buy milk if it will expire in 2-3 days. Milk generally starts giving smell before its expiry date, even if it is stored in the refrigerator! In general, milk bottles in front of the platform at the grocery store have an expiration date of only a few days. Look for the bottles in the back of the platform. Frozen Food Storage 6. Pack all frozen foods together in an insulated container to keep them frozen until you get home. If Thaw food in the way home and refreeze in a domestic freezer, ice crystals form and can rupture cell membranes in food allowing nutrients to escape. Keep frozen foods to maintain quality, as bacteria begin to multiply when the food is thawed. Preservation of Meat Products 7. Fresh meat, poultry and fish always carry some bacteria so these foods must be kept cold. Bacterial growth decreases in the refrigerator, at room temperature, they grow rapidly. Cooking kills these bacteria. Store meat, seafood and chicken in the coldest part of refrigerator. See raw products do not come into contact with other foods in the refrigerator. Should be stored in the bottom of the refrigerator so that juices do not contaminate other foods dripping on the lower shelves. 8. Make sure they are wrapped fish seafood and use it as soon as possible. Throw them if not used within two days. 9. If you are going to freeze meat, seafood or poultry, enclose in freezer wrap and freeze as soon as possible after you bring home. Store eggs in the refrigerator, preferably in their cartons, as it provides protection and prevents loss of moisture through the shell. Other storage products 10. Do not allow pet foods to come into contact with human food. Items in the pantry (canned foods, cereals, etc) should be stored in a dark place, like a closet or cupboard. Keep oils out of direct sunlight. Terry Nicholls My Home-Based Business Advisor Copyright e by Terry Nicholls. All rights reserved.