![]() With commercially frozen foods, it's important to follow the cooking instructions on the package to assure safety. Leftovers should be stored in tight containers. Tenderness, flavor, aroma, juiciness, and color can all be affected. Though food will be safe indefinitely at 0° F, quality will decrease the longer the food is in the freezer. ![]() While freezing does not kill most bacteria, it does stop bacteria from growing. Food that is properly handled and stored in the freezer at 0° F (-18° C) will remain safe. Food that is properly frozen and cooked is safe.Infant formula and some baby foods are unique in that they must be used by the use-by date that appears on the package. The exception to this is infant formula.If you're not sure or if the food looks questionable, throw it out. At some point after the use-by date, a product may change in taste, color, texture, or nutrient content, but, the product may be wholesome and safe long after that date. A "use by" date means that the manufacturer recommends using the product by this date for the best flavor or quality. Store eggs in their carton in the refrigerator itself rather than on the door, where the temperature is warmer. Store refrigerated foods in covered containers or sealed storage bags, and check leftovers daily for spoilage. This helps reduce the growth of Listeria bacteria and prevents drips from thawing meat that can allow bacteria from one food to spread to another. Clean the refrigerator regularly and wipe spills immediately.Also, never reuse marinating liquid as a sauce unless you bring it to a rapid boil first. Bacteria can multiply rapidly in foods left to marinate at room temperature. Following the other recommended food handling practices will further reduce your risk of getting sick - clean your hands, surfaces and produce, separate raw foods from ready-to-eat foods, and cook to safe temperatures.Keeping these foods properly chilled will slow the growth of bacteria. That's because foodborne illnesses are caused by pathogenic bacteria, which are different from the spoilage bacteria that make foods "go bad." Many pathogenic organisms are present in raw or undercooked meat, poultry, seafood, milk, and eggs unclean water and on fruits and vegetables. Be aware that food can make you very sick even when it doesn't look, smell, or taste spoiled.The safest practice is to discard food that is moldy. Mold is not a major health threat, but it can make food unappetizing. Anything that looks or smells suspicious should be thrown out. The longer they're stored in the refrigerator, the more chance Listeria, a bacterium that causes foodborne illness, can grow, especially if the refrigerator temperature is above 40° F (4° C). Refrigerated ready-to-eat foods such as luncheon meats should be used as soon as possible. Use ready-to-eat foods as soon as possible.If you've neglected to properly refrigerate something, it's usually best to throw it out. Many items other than meats, vegetables, and dairy products need to be kept cold. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive. The freezer temperature should be 0° F (-18° C). Keep the refrigerator temperature at or below 40° F (4° C). Keep your appliances at the proper temperatures.Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate. This also applies to items such as leftovers, "doggie bags," and take-out foods. Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours-one hour if the air temperature is above 90° F. Stick to the "two-hour rule" for leaving items needing refrigeration out at room temperature. Foods that require refrigeration should be put in the refrigerator as soon as you get them home. Refrigerate or freeze perishables right away. ![]() These food storage tips can help you steer clear of foodborne illnesses. ![]() Keeping foods chilled at proper temperatures is one of the best ways to prevent or slow the growth of these bacteria. The goal is to keep yourself and others from being sickened by microorganisms such as Salmonella, E. Whether putting food in the refrigerator, the freezer, or the cupboard, you have plenty of opportunities to prevent foodborne illnesses.
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