Do not do this after cooking

There may be situations where you suspect that some of the foods you store in the refrigerator have deteriorated to the point where it may adversely affect your health. It is important to know the shelf life of each food in the refrigerator. These are important because if these steps are not done correctly, the growth of bacteria in food can accelerate. Other factors that influence the waiting time of food in the refrigerator are:

Cooking techniques are also important for the shelf life of the food in the refrigerator. For example, frying and cooking do not stay healthy at the same time. The time between cooking and cooling is also important.

In general, it is not good to reheat food more than once. Leftover food should not be reheated more than once. Doing this several times will cause the bacteria to multiply, as the ideal temperature for growth is between 5-65ºC. Overheating also reduces the quality and nutritional value of food.

The advice of experts is to subtract the amount consumed at that moment so that you do not have to reheat the food in the refrigerator. Before eating, it should be heated to a temperature of about 75 ºC, without boiling, but just enough to eliminate microorganisms.

The only way to be sure food is in good condition is to know exactly what the expiration date is, when you open a can or prepare a recipe and how many days it will keep.

Not all food is kept in the refrigerator. Many foods have natural protection that prevents the growth of pathogens that cause them to spoil. Highly acidic foods such as pickles or pickled foods, foods with a low water content, foods with a high salt content, and foods protected with a skin, such as many fruits and vegetables, have natural protection.

There are also foods such as milk, which, while usually perishable, are pasteurized and can be kept much longer unless the packaging they come in is opened.

In addition, there are foods that should be kept in the refrigerator. Foods that need to be kept cool are generally raw meat, processed meat products, raw fish, smoked and marinated fish, milk-based sauces and creams, soft cheeses, yogurt and fermented dairy products, dairy desserts, butter, eggs, cooked foods, raw and cooked Meals prepared with a mixture of foods, peeled, sliced ​​or cooked fruits and vegetables and prepared foods.

The shelf life of various foodstuffs in the refrigerator until consumption is as follows:

Vegetable puree or vegetable soup: 3-4 days

Lentil soup: 3-4 days

Roast chicken: 2 days

Grilled red meat: 1 day

Grilled fish: 1 day

Boiled egg: keeps for up to 7 days in its own shell

Natural tomato sauce, cooked or raw: 3 days

Homemade sauces: 1 day