Your food's shelf life and risk of cross contamination can both be affected by where you store it
The length of time your food and beverages stay fresh is affected by how well-organized your fridge is, in addition to making it simpler for you to keep track of your inventory. When you're short on space on the door, it may be tempting to put a block of cheese on any available shelf or store a bottle of juice in the centre console, but doing so will just cause the food to spoil more quickly.
To avoid this, it's critical to understand the precise location of each food category in your refrigerator, including beverages and condiments. "When you're considering arranging your fridge, it's crucial to take the initial step of making sure your fridge is set to a safe temperature. Set your refrigerator to 40 degrees or below using an appliance thermometer, which are widely available in retailers. The bacterial growth on your food is slowed by this temperature range.As soon as you're satisfied the refrigerator is set to the appropriate temperature, start arranging by putting some grocery shop essentials—such as dairy, meats and fish, fruits, and vegetables—into their respective spots.
The upper shelves of your refrigerator are one of the most accessible regions, making them the ideal location for grab-and-go goods. Leftovers and ready-to-eat goods, which don't require heating or other processing before consumption, should be stored on the upper shelf. Dips, leftover pizza, and salads like potato salad are a few examples of foods that can be kept on higher shelves.
The coldest and most reliable place to keep food in your refrigerator is on the middle shelf. Food deterioration and the growth of harmful organisms (which make you sick) are slowed down by the cold. Consequently, dairy items like milk, eggs, and cheese ought to be kept there.
The lowest shelves of your appliance are constantly chilly, much as the middle shelves. Fish, poultry, and raw meats should all be kept in the lower tiers of your refrigerator because of this. Additionally, by preventing the meat juices from leaking on top of other food items that might not be cooked at higher temperatures than meats and poultry, you can limit the danger of cross-contamination by keeping raw meats and poultry on the bottom shelves.
Fruits and vegetables should only be stored in the crisper drawers of your refrigerator since they are effective at regulating humidity. Some more recent versions come with two or more crisper drawers that can be divided into low and high humidity levels. While the high humidity drawer is fully locked off, the low humidity drawer is meant to allow some ventilation.
Ethylene, a gas that speeds up the ripening of products, is released by fruits and vegetables. Peaches, avocados, kiwis, papayas, apples, and pears are among the produce items that should be stored in the low humidity drawer since they release an excessive amount of ethylene. Produce stays fresher for longer because to its design, which adds airflow and removes part of the ethylene from the drawer.
Some fruits and vegetables, such as strawberries, broccoli, lettuce, peppers, cucumbers, squash, and sweet potatoes, are more susceptible to ethylene than others and will ripen and deteriorate sooner as a result. These foods ought to be kept in the high humidity drawer. Produce can stay fresher for longer thanks to its entirely closed-off design, which prevents moisture from vegetable cells from evaporating. If your refrigerator doesn't have these two sections, make sure to keep ethylene-sensitive foods separate from fruits and vegetables that produce a lot of the gas.
In your refrigerator, just as there is a coldest location, there is also a warmest spot: the doors. Because of this, it is best to place products on the fridge door shelves that can withstand temperature changes and won't spoil as rapidly. Keep nonperishable liquids (bottled water, soda) in this area of your refrigerator along with condiments (ketchup, mustard, mayo, and dressings).