ADVERTISEMENT
Proper storage of perishable items is key to extending their shelf life and maintaining safety. Keep your refrigerator at or below 40°F (4°C) and your freezer at 0°F (-18°C). Store raw meat, poultry, and seafood on the bottom shelves to prevent their juices from contaminating other foods. Utilize airtight containers for opened products and label them with the date of purchase to keep track of their age. Lastly, always practice the ‘first in, first out’ method to ensure older items are used before newer ones.
1. Dairy Products
Dairy products like milk, yogurt, and cream can become breeding grounds for harmful bacteria once past their expiration date. The high moisture content in these items accelerates bacterial growth, leading to spoilage. Consuming expired dairy can cause food poisoning, manifesting as stomach cramps, diarrhea, and vomiting.
2. Fresh Meat and Poultry
Fresh meat and poultry are highly perishable and prone to bacterial contamination such as Salmonella and Campylobacter. Once past their expiration date, these items can quickly become unsafe to eat. Symptoms of consuming spoiled meat include nausea, vomiting, and severe gastrointestinal distress.
continued on the next page
ADVERTISEMENT
