Food Safety.

Discussion in 'Health and Fitness' started by Jimbee68, Dec 31, 2024.

  1. Jimbee68

    Jimbee68 Member

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    You know, keeping food fresh in a refrigerator is simple, if you follow a few simple rules.

    Things don't keep forever in a refrigerator. They more or less keep fresh indefinitely in the freezer, because the water in the microorganisms will freeze, putting them in suspended animation. Then when the food is thawed, they come to life again. They say people have been able to safely each frozen woolly mammoth from the ice age. If it never thawed, that is. Food in a refridgerator that is kept at at least 40° F (or 4° C) should keep fresh for about four days on average. Or the four-day rule, as it is called.

    Food in the refrigerator should always be covered too. With plastic wrap, aluminum fool, or a plastic lid if it is a plastic container, a glass lid, etc. I found recently that is it a lot easier to keep food in the can that way fresh by putting an old fold top sandwich bag over it, and then tying it with a rubber band. And it should be kept in its brine, liquid or natural juices. These both are important. My mother told me about both of them, but I'm sure she why they are important. I know the cover keeps germs out. And the liquid help preserve it too. The also both keep food from drying out in the refrigerator, my mother told me also as a child.

    And also recently I started putting dates on food in the refrigerator. On post-it notes, or the side of the can or whatever, if there is room to write on it with a marker.

    And they say the most important rule for food safety is When In Doubt, Throw It Out. Or, put another way, if the question is "Is it safe?" the answer is always "No!", since you are even asking the question.

    EDIT: And, you should never reuse food wrap. And this going to sound strange, for the same reason you should always wash your can opener. Because (and I brought this up on another message board once), can openers used to rust when you washed them. This was a while back, maybe 30 even 40 years ago. So people stopped washing them. And there were a lot of cases of food poisoning that happened that way. My mother was telling about that too. Food particles, even ones you can't see, decompose on food wraps, aluminum foil and openers too, if reused or not washed. And that can cause food poisoning. Even though you'd think you'd never get food poisoning from those two things, food wraps and can openers.
     
    Last edited: Dec 31, 2024
  2. Bazz888

    Bazz888 Lifetime Supporter Lifetime Supporter

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    It's important to know the difference - and to check - between EU guidance and US guidance. Others too I expect.

    Animal welfare and food methods are different between EU and US. Following EU advice in USA can get you very sick.

    For example; the method of rearing laying hens is different such that EU eggs don't need to be washed. That lack of washing means a microbiotic film remains on the shell keeping its contents sealed from the air. Storage is done on the shelf.
    Washing removes the film which means the shell is porous and from then on must be refrigerated.
    Other such differences too so check which region any advice refers to before following it.
     
  3. Bazz888

    Bazz888 Lifetime Supporter Lifetime Supporter

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    Regarding OP; goid subject but I think important to highlight a couple if errors from historical (grandmother/Mother) advice and today's reality.

    Of course food in the fridge should be covered, to prevent dehydration and to stop flavour contamination from strong scented foods into others foods. Eg curry into cream.

    Also, when a tin is opened, food should no longer be stored in it. The tin, whether lined with white plastic type stuff or not, can contaminate food once the tin is opened.

    Putting g dates on frozen food is wise but, which date? The date it was frozen and it must be frozen before the 'use by' date.

    Use a marker to write the date on the freezer storage bag, when the food was frozen.

    Put a thermometer in both fridge and freezer. The one on the door, if any, isn't guaranteed to be accurate.
    Fridge should be at most 3°C (37.4F)
    Freezer should be at least -18°C (-0.4F) and can be -20C

    Also, food grade plastic only, should be used. I've known some people to use a plastic paint pot - the type you buy empty. Not suitable for food!

    Check out the FDA or if your really curious in the USA, the UK Food Standards Agency. It's not advice just for restaurants.
     

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