Part 1 - Food Storage Guidelines For Consumers

[Guest guest]

For people with MC2, MC3, MC4 -- I forgot that only MC5 and MC6 can accept long

'recipes' ,,, so, I'm resending this broken down into two parts for

importability.

 

xposted: ELF, MC, Veg, Lu, MC_AllHealthy lists

 

 

* Exported from MasterCook *

 

Part 1 - 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

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

Informational Only Part 1

 

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 all 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.

 

(Continued in Part 2)

 

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 "

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

 

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