Storing food in the refrigerator: Controls and warnings

Everyone puts cooked food in the refrigerator, sometimes for a long time, although food cannot be stored for an unlimited period; to avoid spoilage and turning into spoiled, toxic food.

Dr. Yevgeny Belousov, a Russian gastroenterologist, said: It is best to put prepared food in the refrigerator after two hours of preparation or when it is at room temperature. It is also important that the temperature inside the refrigerator does not exceed 4 degrees because microbes grow more actively in this temperature range, which increases the risk of food spoilage.

For example, salads with sauces, especially those containing mayonnaise, can be stored for no more than 12 hours because such salads often become a source of bacteria if left at temperatures above four degrees for a long time.

As for salads made from pickled or fermented vegetables, on the contrary, they can be stored in the refrigerator for up to 36 hours.

According to him, fried or boiled fish should not be kept in the refrigerator for more than 12 hours, as it quickly loses its quality and may become harmful to health. As for various types of meat, they should not be stored for a long time in the refrigerator, especially if they are fried, i.e. they should be eaten within 1-2 days, and this also includes boiled meat.

Fresh or cooked vegetable salads that are not seasoned with meat and fish can be stored for up to 18 hours, but in airtight containers to reduce their exposure to oxygen and slow the growth of bacteria.

To keep food fresh for as long as possible, you should avoid reheating or refrigerating the same food repeatedly, as this promotes the growth of microbes.