How to Keep the Food Safe in a Fridge to Avoid Food Poisoning
One of the biggest carriers of food poisoning parasites are eggs, seafood, meat and poultry. We could have never imagined that these food items can also get contaminated while they are in the refrigerator; certain parasites grow in damp cold environments which becomes a breeding ground for them. Hence it is suggested that food items are consumed within a day or two after they are made.
There is a fine line between the food being frozen and the food being in cold temperature inside the refrigerator. The food which is frozen does not become stale too soon and can be stored for weeks whereas the food which is kept in the refrigerator is advised to be consumed within 24-48 hours. However, when the food item is frozen, it needs to be thawed properly to avoid any type of bacteria to grow and infect the food item.
Different food items need to be kept under different temperatures and need to be packed securely to avoid the contents getting contaminated. Meat, one of the food items which commonly carry food poisoning bacteria should be kept separately when cooked and when uncooked. Uncooked meat tend to release juices which if contaminate the cooked food it creates a breeding home for the food poisoning bacteria. Open meats should be consumed within a day or two to avoid it becoming stale.
Apart from meat, poultry should also not be refrigerated for more than 12 hours and properly defrosted if it is frozen. For this too, cooked and uncooked poultry should be kept separately and chicken should not be frozen at home because it must be frozen under certain temperatures to avoid the chicken from getting contaminated.
Vegetables and fruits although are grown in the natural environment, they should be stored in the refrigerator at all times to delay the decaying process.
Eggs are one thing which should not be kept in the refrigerator as the dampness in the fridge can make the shell of the egg soft making the contents of the egg too cold for when they are cooked.
Curries and leftover foods should be properly stored to avoid the food becoming stale. The leftover food must be at room temperature and not something which is too hot which would rot if it goes immediately into the fridge.
One could have not imagined that even the metal tin food items come in become a source of bacteria if they are not transferred into something else. All food items which are stored in the refrigerator should be covered and sealed to avoid any cross contamination. The food can be made under tremendous precautions and safety standards but if it is not heated correctly or stored at the correct temperature, the food can allow parasites to grow which causes food poisoning when consumed. The severity of the food poisoning caused by the contaminated food depends on the bacteria that has grown and how long the food item was in the refrigerator.
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