Save food in the fridge: What's up inside, what is not and where?

Madrid, Dec. 18.(Edizions) -

It is important from home to acquire adequate manipulation and conservation habits of food since this will allow uspets), as well as ensure its conservation and extend its useful life to the maximum.

In fact, 50% of food toxyinfections occurs at home, according to the dietitian-nutritionist Ana Amengual in 'Put order in your kitchen' (MR Editions), for which he first proposes not to leave the purchase on the groundUpon reaching home, place it on a high surface (table or countertop) that is clean and clear from kitchen utensils, and then quickly remove it from the bag and classify the products depending on or not, or they must be frozen.

Specifically contributes the following guidelines:

1.- Enter frozen and ultra -granted products into the freezer.Never overload the drawers too much so that cold air can circulate well and thus effectively freeze food.

two.- Save the refrigerated in the fridge.

3.- Place the products that do not need cold in the pantry.

4.- If you do not know if a product must be cold or does not look closely at the label where you will indicate it.

5.- Do not store cleaning products or chemicals with food, and never store food or drinks in containers that have contained non -food products or chemical substances.

.- The best way to keep the products you have bought frozen is to save them in the freezer with its wrapper.In its containers the limit date of product consumption and its conditions appears.

. -Si quieres congelar un producto fresco porque no tienes previsto consumirlo en los próximos días deberás etiquetar tú la fecha límite de consumo (carne picada two meses; pan, pescado azul y marisco, 3 meses; pescado blanco, tartas y cerdo, 6 meses; carne de vacuno y hortalizas, 1two meses; pollo y carne de caza, 10 meses)

.- Great plastics and dirty films.Put the food on tarteras or plastic or silicone containers before entering the freezer and marks the consumption deadline.If you use hermetic closure bags, try before closing it that the lowest possible air is inside.

.- When it comes to defrosting the best way it is to do it in the fridge in a stagnant container, not at the countertop at room temperature!, And place the container to defrost in the lowest part of the fridge.Another recommended option for defrosting is microwave, but you must cook or consume food immediately.Under a jet of cold water, food can also be defrost, although it is an unnecessary water expense.

.- Can you freeze a previously defrosted food?Depends.If it is a raw food, it is advisable to freeze it again.It would only be right to freeze it if it has previously cooked.

.- The fridge must be at a temperature below 5 degrees Celsius, since from there the microorganisms multiply slowly.

.- Open the fridge several times or have it open quite a while makes it lose cold and endangers food conservation, while increasing energy consumption.

.- The organization in food fridge is important to improve its conservation, since the temperature of the spaces is not homogeneous.If the freezer is up, the area above the frigo will be the coldest.Place in that area the tarteras with cooked foods (leftovers) or the hermetic containers with preserves not consumed in its entirety;on the central shelf put the eggs, dairy products and sausages;in the lower, on drawers, raw foods such as meats, fish and shellfish, always hermetically packaged to avoid contamination;In drawers we must keep the vegetables;At the door place the drinks, the jams, the sauces and the chocolate.

.- Remove the bags, plastics or cards in which the products are packaged.Keep fish, meats and seafood in tarteras.Of course, if you have bought vegetables and vegetables already clean and packaged, peeled, cut and preserved in a protective atmosphere, do not take them out of their container.

.- When you open a canned, and if you do not consume it in its entire.You have 4-5 to consume it.

.- Canned or glass canned must be kept in the pantry.

.- Non -fresh pasta and cereals do not need cold, either honey, coffee, sugar and infusions, as well as chocolate, onions, garlic and dry vegetables type mushrooms.

.- Always keep in the fridge: perishable fresh foods, such as meats, fish, sausages and other meat processed, also shellfish;perishable dairy products, such as yogurts and cheeses;eggs;Drinks with UHT treatment that have been open, such as juices, milk and vegetable drinks;already preserved, such as pickles or sauces;Fruits, vegetables and vegetables, if cut, should be preserved cold and not be more than two hours out of the fridge.If they are whole they can be left out of the fridge.

.- When you want to keep a hot dish in the fridge or in the freezer, wait before it cools, if we will not reduce the temperature of the entire space and we will make the rest of the food in it heat, which reduces its safety.Of course, cooked food must be at least two hours at room temperature to avoid risks.