Storing
All bacteria, including those that are harmful, need four things to survive and grow
- Food
Starve bacteria in your kitchen by keeping all work surfaces, dish cloths, utensils and containers hygienically clean.
- Moisture
The moisture which bacteria need to survive can be found in many foods. Dried foods such as powdered milk, cereals, or dried egg do not support their growth if properly stored. However, if moisture is added, any bacteria still alive in these products can quickly begin to grow again.
- Warmth
Bacteria which can cause food poisoning grow readily at temperatures in the range 5 to 63°C. Most grow quickest at or around the temperature of the human body, 37°C. This is why the temperature of your fridge should be kept below 5°C. The temperature of your freezer should be kept below -18°C. Do not overload the fridge or leave the fridge door open longer than necessary, as this may cause the temperature to rise above the safe limit.
- Time
Reduce the time bacteria have to grow by getting perishable, chilled and frozen foods home and properly stored as quickly as you can. Eat all perishable foods by their 'use-by' date.
Take one or more of these away, and the ability of bacteria to grow and cause food poisoning is reduced.
When storing food, always remember that food should be stored
- At the correct temperature
- Under the right conditions
- For the correct time
- And always read the instructions!
When storing food in the fridge, food should be stored as follows:
Top Shelf: Dairy products(Low risk foods)
Next Shelf Cooked Meats
Next Shelf: Raw meats (covered to prevent drips)
Bottom: Salad and vegetables
To learn more and better understand refrigerated storage, why not try out our Interactive Fridge
Livestock & Meat Commision for N. Ireland © 2010
