What are the best food protection tips?

Effective efforts to protect food is significantly relied on the use of the right storage technique, whether it is the right frost pack, proper sterilization and other preparations before canning, or simply inserting cooling foods into the refrigerator and dry goods into the pantry. The temperature plays a major role in food preservation, because some meals that are spoiled at room temperature can take months with a little cooling. The packaging is also important, whether the food is left in the original container or converted to another at a certain point. The foods to be placed in the freezer should first be sealed in moisture resistant, moisture -resistant packages such as freezing bags and then maintained at 0 ° Fahrenheit (about -17 ° Celsius). The freezers are most effective when they are full but are not overloaded. Packages that are in the freezing process should be placed in the coldest part of the freezer with sufficient space between them so that the air can circulate, behindThus, fully frozen packages can be stored close to you. Packages should be marked with a comment on the content and the date when they were frozen.

milk -based food requires proper storage in the refrigerator. Food preservation involving milk -based food is not only a matter of food safety, but also of cost reduction, because dairy products are quickly spoiling when it is not chilled. Most dairy foods will do well at 34 ° to 40 ° F (about 1 ° to 4 ° C). After calculation, it occurs quickly as soon as the temperatures rise above 40 ° F (about 4 ° C). All milk meals should be maintained and stored in the main part of the refrigerator, as the product temperature stored on the door may fluctuate.

Salmonella and E-Coli are two examples of bacteria that can cause diseases if the meat is incorrectly stored and the effort to protect food will fail. Meat as well as fish and poultry should be stored in the sellDental parts of the refrigerator and maintained around 37 ° F (about 3 ° C). The meat used in a meal to be frozen should be fully cooked before freezing to prevent illness.

dry goods often represent a problem with food storage, because it is not always clear when to throw them away. Data expired on dry goods should be observed and all foods should be stored in their original containers or in airtight containers, which are marked with the date of expiration and content. Some meals are safe if the expiration date has expired but will not be so nutritious or tasty.

fruits and vegetables benefit from good food preservation. Food storage methods differ depending on the type of fruit or vegetables. Bananas should not be cooling unless it is fully ripe, for example, while citrus fruits should not be discouraged by referring moisture. Onions, yarns, potatoes and sweet potatoes may not be cooled while beans must be in pYtlích resistant to moisture in a durable socket.

Food preservation-especially fruits and vegetables-for long-term storage and use is another method of reducing food protection costs. People often maintain freshly selected summer fruits and vegetables in glass containers with good seals for consumption in the winter months, when some of these items are difficult to come. The key to successful canning as a method of food protection is the correct sterilization of all tools used in the process - including a container, seals and lids - and for the proper preparation of the food concerned prior to their packaging for storage.