At this temperature foods will last longer, stay fresh, and minimize bacteria growth.
It is equally as important for safety reasons that foods such as leftovers are refrigerated as soon as possible.
You should never reheat foods that were left out for extended periods of time thinking that cooking will destroy the bacteria, if you did, well you thought wrong, the bacteria can actually grow to dangerous numbers and can produce toxins that are resistant to heat, not even boiling will kill this type.
Here are some tips for keeping foods fresh:
- Keep foods you store away from any hot areas such as hot water pipes, ovens, dishwasher, and range.
Storage foods should be kept in a dark cool place, and in a temperature between 50 and 70 degrees - Keep the foods in your pantry within a reachable height so they are constantly in site.
- Foods that do well when frozen are: soups, breads, berries, meats and poultry
- Foods that do not do well when frozen are: dairy products, eggs, and vegetables
- Cut leftovers into small portions before freezing, they will freeze much quicker, and thaw more easily
- Mark items before freezing with a date
- If you don't already have one, keep a thermometer in your freezer and keep the temperature at zero degrees
- Check the seals on your refrigerator to insure it is air tight.
Leaving food on countertops in an environment that is warmer than 40 degrees but cooler than 140 degrees can multiply bacteria quickly.
Additionally, the exterior of the meat that is already thawed will start growing bacteria buy the time the center is fully thawed.
Keeping chicken under running warm water is equally as dangerous because you can splash contaminated water onto countertops, and nearby foods.
The three recommended thawing options are; refrigerator thawing, cold water thawing in a sealed leak proof package or container, and microwave thawing.
These tips will help your foods stay fresh, as well as keep you safe.