Part 2 - Food Storage Guidelines For Consumers

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* Exported from MasterCook *

 

Part 2 - 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 - Part 2

 

(Continued)

 

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 "

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

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