The best place to store fresh, perishable foods, such as milk or meat, is the refrigerator. At temperatures between two and eleven degrees Celsius, microorganisms grow more slowly here. The enzymatic, chemical and microbial spoilage of food is delayed.
But there are different cooling zones in the refrigerator, as the air circulates inside and the warm air rises. It is coolest in the lower area at two degrees Celsius. The temperature at the top is around eight degrees Celsius. What belongs where? And what else should you take into account when storing?
Tip 1: Use cooling zones in the refrigerator correctly
Perishable foods such as meat, sausage and fish feel most comfortable on the lower glass plate at around two degrees Celsius. Dairy products such as yogurt, milk or cream cheese ideally need temperatures of around five degrees Celsius. They are best off in the middle range. Jam or barbecue sauces find their place in the door compartments. It is quite warm there at around nine to eleven degrees Celsius.
But not all products feel comfortable at these temperatures: tropical fruits or cold-sensitive vegetables, such as cucumbers and tomatoes, are better stored outside the refrigerator. A cool storage room or cellar is ideal here.
Tip 2: Pack food well
The right packaging helps to maintain the quality of food. Airtight, food-safe containers made of metal, plastic or glass are suitable. This means that the food does not dry out and does not give off any smell or taste to other foods. Pests are also prevented.
Tip 3: Food likes order
Food needs enough space in the refrigerator. They should not be stored too close together or on top of each other. This is the only way to cool them sufficiently. At the same time, order helps you keep an eye on your supplies.
Store correctly, throw away less
If you store food correctly and keep track of your supplies, you throw away less. This is what the “Every Food Counts” campaign by the Lower Saxony Consumer Center is committed to. “With our specific tips for at home, we would like to support consumers in using more food and treating it appreciatively,” explains Rena Jacobs, project manager and nutrition expert, and adds: “Appreciating food not only protects your own wallet, but also the resources and the environment.”
Further tips on storing and preserving food as well as events and workshops to take part in are available at: www.jedes-lebensmittel-zaehlt.de
Source:
Lower Saxony Consumer Center
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