Food Storage Guidelines For Consumers (2003) - xposted

[Guest guest]

xposted elf, MC_AllHealthy, Veg, Lu, MC

 

I feel this info is important info for all who want to provide safe and good for

themselves and their families. There is an awesome food storage chart included

at the website, but I didn't think it would copy well into MC. ~ Brenda

 

 

* Exported from MasterCook *

 

Food Storage Guidelines For Consumers (**See Chart At Website)

 

Recipe By :several experts - see " Notes "

Serving Size : 0 Preparation Time :0:00

Categories : Information - Food Storage

 

Amount Measure Ingredient -- Preparation Method

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Informational Only

 

Purchase Fresh Food: Provide safe and nutritious food for you and your family by

purchasing fresh food within the food manufacturer's freshness dates. Meat,

fish, poultry, dairy, and fresh bakery products are dated with a " sell by date "

to indicate how long the food can be displayed for sale. The " sell by date "

allows for a reasonable amount of time in which the product can be used.

Consumers should always purchase food before the " sell by date " expires.

Cereals, snack foods, frozen entrees, and dry packaged foods may be marked with

a " best if used by date. " The products are not at their best quality after this

date, but can still be used safely for a short period of time thereafter. Other

foods, such as unbaked breads, are marked with an " expiration " or " use by date, "

which means the product should not be consumed after that date. Do not purchase

any food not used by that date. The freshness date is located on the food

package and serves as an indicator of product quality.

 

Some foods, such as canned foods, have a product code stamped on the bottom or

top of each container providing information such as " best quality date " or " use

by date, " the name of the plant where the food was manufactured, and the lot

number. The code number may not be consistent from one manufacturer to another.

For instance, food manufacturers may indicate the " use by date " as month and

year (APR00) stamped on top of the can. APR00 means the food should be consumed

by April of 2000. The first letter and number (corresponding to month and year)

of the stamped code also may indicate " use by dates. " B0 would indicate that the

product is of highest quality if consumed by February of 2000. Consumers may

contact the food manufacturer directly to determine " use by dates. " Many food

manufacturers provide a 1-800 number for consumer questions. Generally, canned

goods have a one-year expiration date from the date of manufacture before

quality diminishes.

 

When grocery shopping, pick-up refrigerated and frozen foods just prior to

checkout. Refrigerated foods should be cold and frozen foods should be solid

with no evidence of thawing. Refrigerated and frozen food should be bagged

together. After grocery shopping, drive straight home and store food in the

refrigerator or freezer. It is important to keep refrigerated and frozen foods

out of the danger zone of 40°F to 140°F.

 

Proper Storage Extends Shelf-Life of Food: The shelf-life of food will depend

upon the food itself, packaging, temperature, and humidity. If the food is not

sterilized, it will ultimately spoil due to the growth of microorganisms. Foods,

such as dairy products, meats, poultry, eggs, and fresh fruits and vegetables,

will spoil rapidly if not stored at proper temperatures. Dairy products should

be stored at refrigerated temperatures between 34°F and 38°F, meats between 33°F

and 36°F, and eggs 33°F to 37°F. Fresh vegetables and ripe fresh fruits should

be stored between 35°F and 40°F. Refrigerated foods should always be stored at

temperatures less than 40°F. Place a thermometer in the refrigerator and monitor

the temperature often. This is especially important during the hot summer

months.

 

Frozen foods should be stored below 0°F in moisture-proof, gas-impermeable

plastic or freezer wrap. Make sure to label and date frozen foods. Frozen foods

may be stored beyond the recommended storage time but quality may diminish.

Sometimes consumers will overload a freezer and block the circulation of coolant

throughout the freezer compartment. This will lower the efficiency of the

freezer in keeping the food below 0°F.

 

Food that is temperature abused will spoil rapidly as evidenced by off-odors,

off-flavors, off-color, and/or soft texture. For instance, spoiled milk exhibits

a fruity off-odor, acid taste, and may curdle, whereas spoilage of fresh fruits

and vegetables may exhibit an off-color and soft texture. Slime on the surface

of meat, poultry, and fish indicates spoilage. As microorganisms grow, they

utilize the food as a nutrient source and may produce acids. There is an

increased risk of foodborne illness from consumption of spoiled food. Food may

be spoiled without a detectable off-odor. Therefore, when in doubt throw it out!

 

To help ensure that you and your family are consuming food stored in your

refrigerator, freezer, or pantry within the expiration dates, practice FIFO

(First-In-First-Out). When stocking food storage areas, place recently purchased

items behind the existing food items. This will help ensure that you are

consuming food prior to expiration date/spoilage and will save you money by

reducing the amount of food to discard. Leftovers should always be portioned in

clean, sanitized, shallow containers that are covered, labeled, and dated.

Generally, leftovers should be discarded after 48 hours in the refrigerator.

 

Dry food staples such as flour, crackers, cake mixes, seasonings, and canned

goods should be stored in their original packages or tightly closed airtight

containers below 85°F (optimum 50°F to 70°F). Humidity levels greater than 60%

may cause dry foods to draw moisture, resulting in caked and staled products.

Canned goods stored in high humidity areas may ultimately rust, resulting in

leaky cans. Dry, stable foods should be stored in original containers or, when

opened, packaged in plastic bags or in clean, dry airtight sealed containers.

Always purchase pantry foods in good condition in the original package. Discard

canned goods that are swollen, badly dented, rusted, and/or leaking.

 

For safety, always store food separate from nonfood items such as paper

products, household cleaners, and insecticides. Contamination of food or eating

utensils with a household cleaner or insecticide could result in a chemical

poisoning.

 

What To Do When The Power Goes Out: When the power goes out in the home,

minimize opening the refrigerator and freezer. Refrigerators and freezers are

insulated, aiding in keeping foods cold. However, if the refrigerator or freezer

door is opened often, the cooling will be lost. Perishable refrigerated foods

(i.e. foods of animal origin) should be discarded after a 6-hour period. Using

block ice may increase shelf-life of refrigerated foods. Food stored in fully

loaded freezers may last for approximately two days, whereas food stored in

partially loaded freezers may last for only one day. Freezer foods may be

refrozen if ice crystals are present. Exceptions include ice cream, pizza, and

casseroles. If the frozen food has completely thawed but is cold, it must be

cooked within a 24-hour period; or foods may be refrozen within 24 hours after

thawing. However, quality may be diminished. If in doubt about when the food

actually thawed in the freezer, discard the thawed food. Discard a

ll foods that may have been at room temperature more than 2 hours. Dry ice may

be used to keep frozen foods frozen and cold foods cold. Be careful not to

handle dry ice with bare hands or breathe the vapors.

 

Recommended Storage For Various Foods

 

Breads, Cereals, Flour and Rice:

 

Bread should be stored in the original package at room temperature and used

within 5 to 7 days. Bread stored in the refrigerator will have a longer

shelf-life due to delaying mold growth. Expect a 2- to 3-month shelf-life of

bread stored in the freezer. Cream style bakery goods containing eggs, cream

cheese, whipped cream and/or custards should be refrigerated for no longer than

3 days.

 

Cereals may be stored at room temperature in tightly closed containers to keep

out moisture and insects. Whole wheat flour may be stored in the refrigerator or

freezer to retard rancidity of the natural oils.

 

Store raw white rice in tightly closed containers at room temperature and use

within one year. At room temperature, brown and wild rice have a shorter

shelf-life (6 months) due to the oil becoming rancid. Shelf-life of raw white

and brown rice may be extended by refrigeration. Cooked rice may be stored in

the refrigerator for 6 to 7 days or in the freezer for 6 months.

 

Fresh Vegetables:

 

Removing air (oxygen) from the package, storing the vegetables at 40°F

refrigerated temperatures, and maintaining optimum humidity (95 to 100%) may

extend shelf-life of fresh vegetables. Most fresh vegetables may be stored up to

5 days in the refrigerator. Always wrap or cover fresh leafy vegetables in

moisture-proof bags to retain product moisture and prevent wilting. Root

vegetables (potatoes, sweet potatoes, onions, etc.) and squashes, eggplant, and

rutabagas should be stored in a cool, well-ventilated place between 50°F and

60°F. Tomatoes continue to ripen after harvesting and should be stored at room

temperature. Removing the tops of carrots, radishes, and beets prior to

refrigerator storage will reduce loss of moisture and extend shelf-life.

Palatability of corn diminishes during cold storage due to conversion of starch

to sugar. Corn and peas should be stored in a ventilated container. Lettuce

should be rinsed under cold running water, drained, packaged in plastic bags,

and

refrigerated. Proper storage of fresh vegetables will maintain quality and

nutritive value.

 

Processed Vegetables:

 

Canned vegetables can be stored in a cool, dry area below 85°F (optimum 50°F to

70°F) for up to one year. After one year, canned vegetables may still be

consumed. However, overall quality and nutritional value may have diminished.

Discard badly dented, swollen, and/or rusty cans. Frozen vegetables may be

stored in the freezer for 8 months at 0°F, whereas dehydrated vegetables should

be stored in a cool, dry place and used within 6 months since they have a

tendency to lose flavor and color. Home prepared vegetables should be blanched

prior to freezing.

 

Fresh Fruit:

 

In general, fresh fruit should be stored in the refrigerator or a cold area to

extend shelf-life. Prevent loss of moisture from fresh fruit by using

ventilated, covered containers. Always store fresh fruit in a separate storage

area in the refrigerator, since fresh fruits may contaminate or absorb odors

from other foods. Prior to consumption, rinse fresh fruits and vegetables under

cold running water to remove possible pesticide residues, soil, and/or bacteria.

Peeling, followed by washing of fresh fruits and vegetables, is also very

efficient in removing residues.

 

Ripe eating apples should be stored separately from other foods in the

refrigerator and eaten within one month. Apples stored at room temperature will

soften rapidly within a few days. Remember to remove apples that are bruised or

decayed prior to storage in the refrigerator. Do not wash apples prior to

storage.

 

Green pears and apricots should be ripened at room temperature and stored in the

refrigerator. Expect a 5-day refrigerated shelf-life for these fruits.

 

Unripe peaches may be ripened at room temperature and eaten after 2 days. Ripe

peaches should be stored in the refrigerator and consumed at room temperature.

 

Grapes and plums should be stored in the refrigerator and eaten fresh within 5

days of purchase. Store unwashed grapes separately from other foods in the

refrigerator and wash prior to consumption.

 

Ripe strawberries can be stored in the refrigerator separately from other foods

for approximately 3 days. Strawberries should be washed and hulled prior to

consumption.

 

Citrus fruits, such as lemons, limes, and ripened oranges, can be stored in the

refrigerator for 2 weeks. Grapefruit may be stored at a slightly higher

temperature of 50°F.

 

Melons, such as the honeydew melon, cantaloupe, and watermelon, may be ripened

at room temperature for 2, 3, and 7 days, respectively. Ripe melons should be

stored in the refrigerator.

 

Avocados and bananas should be ripened at room temperature for 3 to 5 days.

Never store unripe bananas in the refrigerator, since cold temperatures will

cause the bananas to rapidly darken.

 

Processed Fruit:

 

Canned fruit and fruit juices may be stored in a cool, dry place below 85°F

(optimum 50°F to 70°F) for one year. As with canned vegetables, badly dented,

bulging, rusty, or leaky cans should be discarded. Dried fruits have a long

shelf-life because moisture has been removed from the product. Unopened dried

fruits may be stored for 6 months at room temperature.

 

Dairy Products:

 

The shelf-life of fluid milk stored in the refrigerator (<40°F) will range from

8 to 20 days depending upon the date of manufacture and storage conditions in

the grocers' shelf. Milk is a very nutritious and highly perishable food. Milk

should never be left at room temperature and always capped or closed during

refrigerator storage. Freezing milk is not recommended, since the thawed milk

easily separates and is susceptible to development of off-flavors.

 

Dry milk may be stored at cool temperatures (50°F to 60°F) in airtight

containers for one year. Opened containers of dry milk, especially whole milk

products, should be stored at cold temperatures to reduce off-flavors.

Reconstituted milk should be handled like fluid milk and stored at refrigeration

temperatures if not immediately used.

 

Canned evaporated milk and sweetened condensed milk may be stored at room

temperature for 12 to 23 months. Opened canned milk should be refrigerated and

consumed within 8 to 20 days.

 

Natural and processed cheese should be kept tightly packaged in

moisture-resistant wrappers and stored below 40°F. Surface mold growth on hard

natural cheese may be removed with a clean knife and discarded. Rewrap cheese to

prevent moisture loss. Presence of mold growth in processed cheese, semi-soft

cheese, and cottage cheese is an indicator of spoilage and thus these foods

should be discarded.

 

Commercial ice cream should be stored at temperatures below 0°F. Expected

shelf-life of commercial ice cream is approximately 2 months before quality

diminishes. Immediately return opened ice cream to the freezer to prevent loss

of moisture and development of ice crystals. Ice cream should be stored at

constant freezer temperatures to slow growth of ice crystals.

 

Meats, Poultry, Fish, and Eggs:

 

Meat, poultry, fish, and eggs are highly perishable and potentially hazardous

due to their high moisture and high protein content. Generally, fresh cuts of

meat contain spoilage bacteria on the surface that will grow, produce slime, and

cause spoilage after 3 days of refrigerator storage in oxygen-permeable

packaging film. Ground meat products are more susceptible to spoilage due to the

manufacturing process and increased surface area of the product. Bacteria in

ground meats are distributed throughout, providing rapid growth in the presence

of air. Ground meats should be stored on the lower shelf of the refrigerator and

used within 24 hours of purchase. Refrigerator storage slows bacterial growth;

however, the product will eventually spoil. Optimum storage temperature of

refrigerated meats, including ground beef, is 33°F to 36°F.

 

Freezing inhibits the growth of bacteria. Whole cuts of meat may be stored in

the freezer ranging from 4 to 12 months, whereas ground meat may be stored for 3

to 4 months. For maximum storage, wrap meats in moisture-proof, gas impermeable

packaging to prevent freezer burn.

 

Cured meats, such as bacon, should be stored in their original packaging i n the

refrigerator. Cured meats have a tendency to become rancid when exposed to air.

Therefore, rewrap cured meats after opening the package. Expect approximately a

1-week shelf-life for cured meats. Vacuum-packaging (absence of air) and

modified atmospheric packaging (partial removal of air) extends shelf-life of

meats and meat products (i.e. luncheon meats). The shelf-life of vacuum-packaged

meats and gas-flushed meats is 14 days and 7 to 12 days, respectively.

 

Poultry should be prepared within 24 hours of purchase or stored in the freezer.

Poultry may be stored in the freezer (0°F) for 12 months. Thaw poultry in the

refrigerator, under cold running water, or in the microwave. Cook poultry to an

internal temperature of 180°F. Leftovers stored in the refrigerator should be

consumed within 3 days and reheated to 165°F prior to consumption. Poultry broth

and gravy should not be stored more than 2 days in the refrigerator and reheated

to a full boil (212°F) before consuming.

 

Fresh fish, shrimp and crab stored in the refrigerator (slightly above 32°F)

should be consumed within 1 to 2 days. Never store fresh fish in water due to

leaching of nutrients, flavor, and pigments. Frozen fresh fish and seafood

(except shrimp) may be stored for 3 to 6 months at 0°F. Shrimp may be stored for

12 months at 0°F.

 

Eggs should be purchased refrigerated and stored in the refrigerator (33°F to

37°F) in their original carton. Storage of eggs in the original carton reduces

absorption of odors and flavors from other foods stored in the refrigerator.

Eggs should be used within 4 to 5 weeks of the pack date listed on the carton (1

to 365 representing pack date day within the year). Leftover egg yolks and egg

whites may be stored in the refrigerator covered for 2 and 4 days, respectively.

Egg yolks should be covered with water. Hard-boiled eggs may be stored in the

refrigerator for 5 days. Pasteurized liquid eggs may be stored in the

refrigerator for 12 days. Egg whites and pasteurized eggs may be stored at

freezer temperatures for one year. Shell eggs should never be stored in the

freezer. Dried eggs may be stored in tightly closed containers in the

refrigerator for one year.

 

Water:

 

Commercial bottled water has an extended shelf-life of one to two years due to

extensive water treatment (filtration, demineralization, and ozonation) and

strict environmental controls during manufacturing and packaging. Bottled water

should be stored in a cool, dry place in the absence of sunlight. Household tap

water has a limited shelf-life of only a few days due to the growth of

microorganisms during storage. Therefore, consumers should purchase bottled

water if planning to store water for extended periods. The Food and Drug

Administration (FDA) regulates commercial bottled water as a food.

 

Recommended Food Storage Chart: The following charts provide general recommended

storage times for various food products stored under optimum conditions. Storage

generally is not recommended under conditions where no time is listed in the

chart. Consumers should always purchase fresh food and never temperature abuse

food for maximum shelf-life. See chart at website:

http://www.healthgoods.com/Education/Nutrition_Information/Food_Safety_and_Stora\

ge/food_storage_guidelines.htm

 

** There is a wonderful, big food storage chart at the website.

 

Disclaimer Information at www.healthgoods.com is provided for educational

purposes only. Consult your health care professional regarding the applicability

of any opinions or recommendations with respect to your personal medical

requirements.

 

MC'd for you by Brenda Adams

 

Source:

" http://www.healthgoods.com/Education/Nutrition_Information/Food_Safety_and_Stor\

age/food_storage_guidelines.htm "

Copyright:

" Virginia Cooperative Extension © 2003 Healthgoods.com "

- - - - - - - - - - - - - - - - - - -

 

NOTES : Authors listed at website: Tim Roberts, Extension Specialist, Food

Safety, Department of Human Nutrition, Foods and Exercise and Paul Graham,

Extension Specialist, Muscle Foods, Department of Food Science and Technology,

Virginia Tech