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Keeping food fresh and safe to eat

Inspect your refrigerator regularly to see whether anything has become stale

COOL OPTION Freezing food increases its shelf life

The refrigerator is indispensable for the Indian home.

The fridge keeps food fresh and safe to eat, despite being one of the most hostile environments for fresh foods in the world.

However, even the fridge cannot extend the shelf life of food indefinitely— something we do not realise until we bite into spoilt food by mistake. And cooling food alters texture and taste in ways we cannot always control.

Here is a rough guide to food preservation in the fridge.

The cooler compartment should be kept at a minimum of 4 degree Centigrade.

Use a refrigerator thermometer to confirm temperature.

Fresh fruit and vegetables are best stored unpeeled and uncut, and leafy vegetables will keep for longer in airtight plastic bags.

Store vegetables in the more humid part of the fridge or in airtight bags and leave fruit exposed to the air currents.

Pasteurised milk will stay fresh for up to three months in the freezer, but only for a few days in the cooler.

Curd will keep for one to two weeks in the cooler.

Eggs should be stored in the carton on a shelf and not left exposed. Fresh eggs will keep for three to four weeks in the cooler. Hardboiled eggs can be stored for up to one week.

Do not store perishables on the door shelves. The temperature of the door fluctuates more than that in the cabinet. Opening the door for longer than necessary increases temperature fluctuations.

Fresh poultry and fresh fish will keep in the cooler for only two days, and fresh meat only for three to four days, but all will stay fresh in the freezer for a few months. Similarly, poultry and meat leftovers will not keep beyond two days in the cooler, while frozen leftovers will stay safe to eat for two-three months. Vegetarian dishes will keep in the cooler for three-fourdays and in the freezer for two-three months.

Placing hot food directly in the fridge may cause your electricity bills to skyrocket, but it is safer than letting it cool at room temperature first. Cut up meat into smaller pieces before storing it. Pour a big bowl of dal or batter into several shallow bowls before storing.

Throw out foods as soon as they are past their safe storage time. Inspect the fridge contents regularly and discard spoiled food before it spoils foods nearby.

RAJIV. M

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