University of Wisconsin - Extension

MADISON, Wis.--Fresh? Frozen? Or shelf-stable? Food items need to be stored a certain way to maintain quality and safety, says Barbara Ingham, University of Wisconsin-Extension food scientist. September is National Food Safety Education Month and the focus of this year's campaign is "Store It. Don't Ignore It," stressing the importance of safely storing food to prevent foodborne illness.

Ingham offers these tips for storing food safely:

-- Promptly store perishable food in the home refrigerator or freezer. The temperature of your refrigerator should be 32-40° F, and the freezer should be 0° F or lower. Check both fridge and freezer periodically with a refrigerator/freezer thermometer.

-- Poultry and meat heading for the refrigerator may be stored as purchased in the plastic wrap for a day or two. If only part of the meat or poultry is going to be used right away, it can be wrapped loosely for refrigerator storage. Just make sure juices can't escape to contaminate other foods.

-- Wrap tightly any foods destined for the freezer. Leftovers should be stored in tight containers.

-- Store eggs in their carton in the refrigerator itself rather than on the door, where the temperature is warmer.

-- Seafood should always be kept in the refrigerator or freezer until preparation time.

-- Don't crowd the refrigerator or freezer so tightly that air can't circulate. Check the leftovers in covered dishes and storage bags daily for spoilage. Anything that looks or smells suspicious should be thrown out. A sure sign of spoilage is the presence of mold, which can grow even under refrigeration. While not a major health threat, mold can make food unappetizing. Most moldy foods should be thrown out. However, you might be able to save molding hard cheeses, salami, and firm fruits and vegetables if you cut out not only the mold but also a large area around it. Cutting the larger area around the mold is important because much of the mold growth is below the surface of the food.

-- Many items besides fresh meats, vegetables, and dairy products need to be kept cold. For instance, mayonnaise and ketchup should go in the refrigerator after opening. If you've neglected to refrigerate items, it's usually best to throw them out.

-- Keeping food frozen will stop bacterial growth, but it will not kill bacteria already present. Defrost frozen foods safely--in the refrigerator, using the microwave, or under cold running water--never on the counter.

-- Limit the time that you store frozen food to one year or less. Package frozen food with aluminum foil or heavy-duty plastic freezer bags to prevent freezer burn and loss of quality.

-- Always check the labels on cans or jars to determine how the contents should be stored.

Some precautions will help make sure foods that can be stored at room temperature remain safe. Potatoes and onions should not be stored under the sink because leakage from the pipes can damage the food. Potatoes don't belong in the refrigerator, either. Store them in a cool, dry place.

Don't store foods near household cleaning products and chemicals.

Check canned goods to see whether any are sticky on the outside. This may indicate a leak. Don't use cans that are deeply dented or rusted. Rotate canned goods frequently so that you use older products first.

"Storing food properly really can enhance food safety and can save money as well," says (YOUR NAME, TITLE)_______, of (YOUR COUNTY) ______UW-Extension. "Many times food is discarded because of improper storage. Following these few tips for proper food storage can mean that the food that you serve your family is not only safe, but high quality too."

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http://www.uwex.edu/ces/news

File: Food safety