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We arrive from the supermarket, we scatter the bags on the counter, we open the refrigerator and ...
welcome to the game of Tetris!
The yogurts will balance on the tupper with the leftover lasagna from yesterday and, with a bit of luck, we will find a gap between the beer cans to snap in the tomatoes that no longer fit in the vegetable drawer.
Does the order in which we put the food in the refrigerator really matter?
The reality is that there are foods where microorganisms grow more easily and we must be more careful when handling and preserving them.
Lower shelf: raw meat and fish
In the classic "combi" type refrigerator that dominates the kitchen in most homes,
the coldest area is the bottom one (just above the vegetable drawer)
and the least cold will be the one at the top.
Therefore, the
lower shelf
will be the ideal location for foods such as
raw chicken or minced meat
(always properly covered and separated), since they can contain more microorganisms.
It
is
also
the most suitable place to defrost
and thus avoid that the exudate given off by meat or fish does not fall on top of other foods and contaminate them.
Central shelves: cooked food
The central shelves are the
medium temperature area and the place where we will
store
cooked or semi-finished
food such as food scraps, containers with unused canned goods, cold cuts, etc.
Top shelf: dairy and eggs.
The top shelf is the least cold area and the "ideal home" for yogurts, cheeses ... and eggs!
Yes. I said the eggs.
Although manufacturers play games of confusion and refrigerators bring egg cups to the door as standard, the truth is that the door is precisely the least suitable area to preserve a food as sensitive as eggs.
By constantly opening and closing the refrigerator,
the food
in the door is exposed to room temperature
and can be disturbed more easily.
Fruits, vegetables and vegetables: in the drawer.
Not all fruits and vegetables should be kept in the fridge
, but those that require it, should be placed in the drawers isolated from the rest of the food.
The reason is that
vegetables can be dirty and stained with dirt that sometimes brings "surprises" in the form of bacteria such
as listeria or salmonella.
Avoiding cross contamination is a maxim that we must follow to ensure food safety.
The door: drinks and sauces.
As we mentioned, the door is the area of the refrigerator that is constantly "in the air" and therefore
there we will store the food and products less sensitive to changes in temperature such
as drinks and sauces.
What about medications?
Many people place them
wrongly on the door
, but, as we have already mentioned, the door is the area that is most exposed.
The best place to
store a medicine in the refrigerator is the middle shelves
, that is, the medium temperature zone.
It is important that they are inserted into a bag and that they do not stick to the wall, because we run the risk of freezing.
We have all ever had a "hail beer" and it would not be convenient for that to happen with our eye drops or our antibiotic.
In any case, it should be clarified that it
is important to consult the package leaflet before putting a drug in the refrigerator
, since there are really few drugs that need cold storage.
According to the criteria of The Trust Project
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