Do not store raw meat with ready-to-eat foods

Raw meats, including chicken, beef, pork, and fish, should never be stored alongside ready-to-eat items like cold cuts, cheese, salads, or leftovers. According to the Times of India, juices from raw meat can harbor bacteria and contaminate other foods. To prevent cross-contamination, store raw meat in sealed containers or bags on the bottom shelf of the refrigerator.

Dry fruits and vegetables before refrigeration

Wash and thoroughly dry fruits and vegetables before refrigerating them. Excess moisture promotes bacterial growth and accelerates spoilage. Using a salad spinner or a similar drying tool can remove water more effectively.

Limit how long the refrigerator door remains open, closing it promptly after use. This helps maintain a stable temperature, conserves energy, and keeps food fresh longer.

Regularly clean up spills, sanitize shelves, and check for expired items to maintain a clean refrigerator, prevent odors, and ensure food safety. If the refrigerator's cooling performance declines, arrange for timely inspection and maintenance.

Set appropriate refrigerator temperature

Proper storage, including using the correct compartments and temperatures, extends shelf life and preserves food quality. Some items thrive in the refrigerator to maintain freshness, while others require freezer storage for extended use. According to the Hindustan Times, the refrigerator compartment should be kept below 5 degrees C, ideally between 0-4 degrees C, and the freezer at -18 degrees C or lower.

Avoid placing hot food directly into the refrigerator. Allow food to cool down and store it within two hours of cooking. This prevents an increase in the refrigerator's internal temperature, which could affect other stored items.

Do not overfill the refrigerator. Overcrowding can obstruct cold air circulation, leading to uneven cooling and faster spoilage of food.

By Le Nguyen (Compiled)