How long can food last in the fridge

In the eyes of many people, once the food is put in the refrigerator, it is equivalent to wearing a "protective suit". In fact, the nutrients and umami taste of the food will slowly fade during storage. There are tricks to keeping food fresh.

There are three key points for storing food in the refrigerator: space, temperature and when the food is at its best freshness, take it out and eat. Generally speaking, the temperature of the refrigerator door is the highest, and the crisper is rarely turned over, and it is lower again, so the temperature is the lowest there.

The refrigerator door shelf in the refrigerator room is suitable for storing foods with strong antibacterial properties, such as opened pickles, sesame paste, sour foods and condiments, most of which can be stored for 2 months. Since the refrigerator door is often opened, warm air will enter, so it is the least suitable place to store perishable foods, such as cooked meat and milk that have been opened.

The upper floor of the refrigerator room is suitable for storing cooked meats, bacon, yogurt and hard cheeses. Unopened meat should be consumed before the sell-by date. Once opened, cooked meat can only be stored for 3-5 days, and salted meat and hard cheese can be stored for 3 weeks.

The lower level of the refrigerator compartment can store food that needs to be heated quickly, such as leftovers, boiled eggs, fish, etc. In addition, leafless vegetables and fruits that are prone to frostbite are also best stored here. Boiled eggs can be stored for 7 days, the rest of the meal is best not to exceed 3 days, but if you feel abnormal, it is best to throw it away, fresh fish can only be refrigerated in the refrigerator for 1 day, and cooked fish should not exceed 3-4 days.

The crisper is located at the bottom of the refrigerator with the highest humidity, making it ideal for storing vegetables such as leafy greens, peppers, and broccoli. This type of food can be stored for about 1 week at most.

It is especially worth reminding that if the food has any of the following conditions, it means that it is not fresh and it is best not to eat it.

Fruits and vegetables: Fruits and vegetables that are soft and sticky should be thrown away immediately. Wilted greens are only somewhat dehydrated, but they are still edible, and it is best to make a soup.

Meat: Cooked meat such as unopened steak expires for 4 days and should not be eaten. Frozen meat lasts longer, but it should not be refrozen after thawing.

In addition, meats that are sticky or have an unpleasant smell should be thrown away immediately.

Fish: If the fish has filled the fridge with a strange smell, throw it away immediately.

Dairy products: Milk is the easiest to tell if it has gone bad. If the milk already has a sour taste, it is best to throw it away.

In addition, lumps or flakes of milk are also a sign of spoilage. It is difficult to determine whether cream and cheese have deteriorated, and the safety period is generally about 10 days after the expiration date. Yogurt can still be eaten after a few days of expiration, but the taste and nutritional value will be greatly reduced.

Cottage cheese and butter last the longest, but to be on the safe side, it's best to eat them within 4 weeks.

Leave it for a week at most, and after a week, the food will not be fresh and will start to spoil, and there will be chemicals from the refrigerator into it, which is very bad for the body.

It depends on what kind of food you're buying.

It depends on what kind of food it is.

Many people regard the refrigerator as a "food sterilizer" at home, thinking that the food stored in the refrigerator is hygienic. In fact, because the refrigerator is stored for a long time and not cleaned frequently, many bacteria can grow. The food in the fridge looks fresh on the outside, but it has actually gone bad.

For cooked meat, food should not be stored in the refrigerator for more than 4 days.

The common refrigeration temperature for food in the refrigerator is 4 to 8 °C, where the growth rate of most bacteria slows down. However, some bacteria are cold-loving, such as Yersinia and Listeria can grow and multiply rapidly at this temperature, and if you eat food infected with these bacteria, it will cause intestinal diseases. In the freezer of the refrigerator, the temperature is generally about minus 18, and at this temperature, bacteria will generally be inhibited or killed, so the food stored in it has a better preservation effect.

However, freezing does not mean that it can be completely sterilized, and there are still some people with strong frost resistance. The bacteria will survive. So, from another point of view, if the refrigerator is not disinfected frequently, it will become a "breeding ground" for some bacteria.

In addition, do not store too much food in the refrigerator, which will make the food have a low outside temperature and a high internal temperature, resulting in spoilage.

The weather is getting hotter day by day, and the use rate of refrigerators is also increasing.

But some housewives use the refrigerator as a fresh-keeping box to store food for a long time. How to use the refrigerator correctly is also an indispensable family knowledge for housewives, for the health of your family, you must know how long the food in the refrigerator can be placed.

Fresh eggs: refrigerate for 30-60 days.

Cooked eggs: refrigerate for 6-7 days.

Milk: refrigerated for 5-6 days.

Yogurt: refrigerate for 7-10 days.

Fish: refrigerated for 1 2 days frozen for 90 to 180 days.

Beef: Refrigerated for 1 for 2 days and frozen for 90 days.

Steak: refrigerated for 2 days for 3 days, frozen for 270 days.

Sausages: refrigerated for 9 days, frozen for 60 days.

Chicken: refrigerated for 2 3 days, frozen for 360 days.

Canned food: Refrigerated unopened for 360 days.

Peanut butter, tahini: open and refrigerated for 90 days.

Coffee: Refrigerated after opening the can for 14 days.

Apples: refrigerate for 7 to 12 days.

Citrus: Refrigerate for 7 days.

Pears: refrigerate for 1 to 2 days.

Ripe tomatoes: refrigerate for 12 days.

Spinach: refrigerate for 3-5 days.

Carrots, celery: refrigerate for 7 to 14 days.

Don't eat leftovers for 3 days, fruits and vegetables for up to a week, and sauces for two months.

Many people think that once the food is put in the refrigerator, it is equivalent to wearing a "protective suit". In fact, the nutrients and umami taste of the food will slowly fade during storage. There's a trick to keeping food fresh.