Avoid These Refrigerator Food-Storage Mistakes to Lengthen the Life of Your Groceries


Cleaning out the refrigerator is among the most difficult things I must do each week. Unfortunately, I end up throwing out food I’m not sure I had, fruit and vegetables that have gone horribly bad, and the food leftovers I believed I wouldn’t ever eat. The food that you have  kept to eat while watching TV also fills up your fridge or refrigerator and gets wasted. I have activate foxsports com and I always cook or buy more to eat while watching my favourite latest sports on this channel and end up wasting much of food. If you do not know about foxsports com please check it now. I think many of you have this same food over TV habit.

As I’m aware that I’m not the only person worried about the waste of foods (and cash) I consulted some dieticians and chefs about ways to keep my groceries longer and fresher. They gave me some interesting details about the mistakes that individuals make in regards to food storage. And, as it appears there are many ways to avoid many of ways that we’re degrading the texture, taste and even the protection of our produce as well as other food items that are perishable.


However, these blunders can be easily rectified making sure that plenty of salads and fruitful mangos are safe from the fate of your trash moving forward.

Check out the following 9 frequent mistakes that you’re making and the best way to fix them.

First mistake: Storing the entirety of your food items in the refrigerator

This is a common issue but easily avoided, according celebrity dietetics expert Lisa DeFazio RD along with daily burn instructor Nora Minno, RDN.

Certain types of fruit and vegetables can, and should be kept at temperatures at room temperatures. This includes melons, tomatoes potato, garlic, potatoes nectarines, citrus, bananas and pears, as well as peaches and onions. Chilling them can alter their taste and texture, as per Minno.

RELATED STORIES These Are the Best Veggies to Eat Raw (and the Ones You…Overwhelmed With What’s in Your Fridge Right Now? Here’s the Exact Order …

Furthermore, keeping certain vegetables and fruits within the confines of fridges may result in them rotting earlier. This is because certain items emits ethylene gas , whereas other foods are affected by it. DeFazio suggests that potatoes and onions are a common instance however, there’s numerous other vegetables and fruits that must be kept in separate containers.

The answer? “It’s best to store [these items] out of the fridge in a shaded area, so they don’t get too hot and ripen or go bad too quickly,” Minno suggests. Be sure to look to determine which vegetables and fruits are safe to share in a bowl, and keep any that aren’t compatible an appropriate distance.

The second error is washing produce prior to refrigerating

There’s no doubt you should wash your food before eating it unless you like welcome the creepy dinner guest. But make sure you do it before you bring the produce to your home.

“Washing fruits and veggies too early can leave excess moisture on the produce, which can lead to bacterial growth that could potentially cause illness,” Minno says. Minno. “Waiting to wash your produce can also help preserve water-soluble vitamins found in it.”

The lesson: Don’t go washing your farmer’s market bounty until you’re ready take it home to eat.

The third error is waiting too long to take your food items away

Minno claims that the majority of people are waiting too long before putting their food items away. It is crucial to refrigerate your dairy, meat, and other food items within two hours of buying she says.

“Bacteria can multiply rapidly in what we call ‘the danger zone’ of 40o-140o [F],” she states. “Once food is kept in this temperature range for more than 2 hours, the likelihood of bacterial growth is increased and you place your family members and yourself at risk for food-borne illnesses. If the room or outdoor temperature is 90oF or greater, it is recommended to refrigerate your food within an hour.”

When you’re putting your food in the refrigerator, make certain to place all of your food on the lowest shelf to ensure that any extra juices don’t spill onto other food items, says DeFazio. It’s important to keep cold cuts separate from other raw meats to avoid cross-contamination.

Checkout my amazing summer dessert recipe for coping up with these hot sunny days.


The fourth error is to throw food away immediately upon spotting spoilage

The freezer is a neglected component of the kitchen, particularly when it comes to food storage, however Minno is able to get the most value from it.

“Another great hack is freezing food that is about to go bad,” she suggests. “I’ll be honest, sometimes I over-buy fruits or veggies. But to ensure I don’t completely waste them, I wash them and freeze them in Tupperware, then use them later in smoothies or stir-frys.”

In the case of freezing soups, or sauces, DeFazio recommends filling the container about three-quarters full. This allows room for liquids to grow within the freezer. “Store these [liquids] in small quantities so the food freezes more quickly, which gives it a fresher taste,” she says.

Fifth is do not keep perishables by the door of the fridge

Items like eggs milk, dairy and meat should not be stored inside the fridge doorbecause that’s the place where temperatures fluctuate the most. Instead, DeFazio suggests placing eggs and milk in a cabinet with dairy products on the bottom in the refrigerator, in the area where the coldest temperatures are.

She also cautions against over-filling your shelves , or the door of your refrigerator, as air must circulate around the contents in order to keep them cool.

Sixth one is unintentionally conserving your greens

How many times have you snatched an ounce of spinach and you found a slimy green plant stuck to the side of your plastic bag? DeFazio suggests an easy method to avoid this from happening: stick paper towels inside the bag. This will stop the substance from becoming a problem, as the towels absorb excess moisture.

In the case of long-stemmed vegetables DeFazio suggests treating them as fresh flowers. “Fresh herbs, asparagus, and green onions you can store upright in a tall glass of fresh water,” she suggests. “Just trim the stems, cover them with a bit of plastic wrap and place them in the fridge. This will not only help the longevity of your plants and look better but they’ll also be pretty.


Seventh error is not keeping an organized refrigerator

It’s not possible for all to go for the luxury of brand new set of glass containers. If there’s a plastic container that you’re using for 3 years it’s probably time to swap them out. Minno states that it’s essential to store food in a manner that lets you be able to see it, and one that is visually appealing.

“Invest in some nicer, clear containers that make food storage easy and fun,” she adds. “This way, you’re more likely to eat the food you have and not over-buy [or] let food go bad.”

In a similar way even the bruised fruits are just as delicious as unblemished. However, their appearance is deterrent making their way to the garbage bin. To keep your most loved delicate fruit looking like new DeFazio suggests idea of bubble wrap.

EightA common mistake is to put new foods in the refrigerator’s front

“When you put your groceries away, rotate the food in your refrigerator and cupboards so that the oldest food comes forward and the newest food–which will stay fresher for longer–is toward the back,” says Webster who is the director of communications for nutrition at the International Food Information Council Foundation. “This will ensure the food to eat first in your line of sight, which will cut down food waste and make sure that you’re getting the most out of your budget.”

It’s true that it could add some extra time to your shopping schedule. However, think about the number of Acai bowls for $5 you could add to your Costco purchase and all the money you’ll save.

Make the mistake of not noticing what shelf lives are available for your favourite food items

The power of knowledge is in the mind. If you’re a person of habit who buys the same food items and products, it’s important to know the length of time they’ll last. Alyssa Ardolino Dr. Alyssa Ardolino, information will aid you in planning when to consume your food. And will help to make sure you don’t throw food items that are still edible.

“Understanding the shelf life of food can prevent the common fear that food has gone bad when it hasn’t,” says Ardolino the coordinator of nutrition communication for the International Food Information Council Foundation. “Sometimes, a food might be just fine a few days longer than expected.”

Fresh herbs like asparagus, basil as well as spinach, kale or tomatoes typically last for up to three days according to Ardolino. Sweet potatoes, potatoes, and onions last for two weeks. But, she says that you must always use your judgement. “If it’s rotten, it’s probably not a good idea to eat,” she advises. If you’re ready with these suggestions you will not see spoil peaches and dark avocados in the refrigerator in  future.


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