5 mistakes when using the refrigerator


Using a refrigerator is also an art, at least you have to know how to organize it scientifically. Here are 5 common mistakes to avoid when using the refrigerator.

Mistake 1: Storing raw meat and poultry in the top drawer

The correct recipe should be putting foods that require a lower cooking temperature on the top shelf and foods that require a higher cooking temperature, especially poultry, on the bottom shelf of the cabinet.

According to StateFoodSafety, a company that trains in food safety, if raw meat or poultry accidentally leaks water, it won’t contaminate foods that may not have been heated to a temperature hot enough to kill. bacteria. For example, the minimum safe cooking temperature for poultry is 74 degrees Celsius, according to the United States Department of Agriculture (USDA), but only 62 degrees for seafood. Therefore, when putting things in the freezer, you should put meat or poultry on the bottom floor, shrimp and fish on the upper floor.

Mistake 2: Leaving eggs in the refrigerator door

The door compartment of the refrigerator will have a higher temperature than the compartment in the refrigerator, so avoid leaving perishable foods there. According to USDA recommendations, the frequency of opening the refrigerator door should be reduced to prevent the temperature from rising. In case you keep your eggs in the refrigerator door tray, it should be noted that, even with the door closed, inside the refrigerator, the top compartment tends to have a higher temperature than the bottom compartment. Therefore, the eggs should be kept in the lower compartment, where it is colder.

Mistake 3: Misuse of vegetable drawers

Vegetables and fruits are often placed in separate drawers with different humidity levels to preserve optimal freshness. Research shows that thin-skinned fruits and vegetables should be stored in cabinets with higher humidity levels. Meanwhile, some fruits and vegetables, especially those that release ethylene gas when ripe, should be stored in a place with low humidity.

Refrigerator manufacturers recommend the following ways to place vegetables and fruits in the compartments:

The best foods for high humidity drawers are asparagus, broccoli, carrots, celery, lettuce, tomatoes…

The best foods for low humidity compartments are apples, avocados, grapes, melons, mushrooms, citrus, pears…

Mistake 4: Let the food cool down before putting it in the fridge

The truth is, you don’t have to wait for food to cool before you put it in the fridge. Warm food will not harm the cabinet. When you let food cool in the air for too long, germs can begin to multiply rapidly at temperatures between 40 degrees and 140 degrees, a range the USDA calls the “danger zone.”

Mistake 5: Overcrowding the fridge

The FDA says that cold air needs to be circulated around foods to keep them properly chilled. Therefore, it is advisable to avoid overlapping food containers or using any material that prevents air from circulating freely in the cabinet. In addition, you need to pay attention to keep the vents open, not clogged.

Experts also recommend that you make it a habit to regularly throw away foods that are no longer safe to use. If you find foods that smell or taste problematic, discard them.

When any food is spilled in the refrigerator, it is advisable to turn off the power, clean it immediately with warm soapy water and then wipe the refrigerator clean. Avoid chemical cleaners that can contaminate food. To get rid of cabinet odors, you should put an open box of baking soda on the refrigerator shelf.

Thuy Linh (According to AAFP)

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