Food Safety: Storage Tips to Prevent Foodborne Illness

Inappropriate food handling and storage practices have been linked to an increase in the number of cases of foodborne diseases. According to the World Health Organization, around 600 million individuals, equivalent to almost one in ten people in the globe, have become unwell due to consuming contaminated food. Every year, 125,000 deaths occur due to foodborne diseases, and 40% of them were children under the age of five.

Now more than ever, prioritizing food safety is paramount. To safeguard your health, learning proper food preparation tips can help you avoid foodbortne illnesses. Let's explore some tried and tested food storage tips.

1. Store Raw Food Separately From Cooked Food

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Raw and cooked food should be kept in different containers when stored in the refrigerator. Food that has been cold-cooked can get contaminated with bacteria that originated from raw food. If the meal is not heated correctly again, the bacteria can multiply to levels harmful to human health.

In addition, uncooked food should always be stored in covered or sealed containers and placed at the bottom of the refrigerator. Raw foods should be kept below cooked items to prevent liquids like meat juices from leaking and contaminating cooked food.

2. Avoid Refreezing Thawed Food

By avoiding thawing frozen food in the temperature risk zone, you can prevent the growth of bacteria that cause food poisoning in frozen food while it is thawing. In the refrigerator, store food that has been defrosted until it is ready to be cooked. When using a microwave oven to thaw food, cooking it as soon as it has been defrosted is essential.

As a general rule, you should avoid refreezing food that has been thawed. The food poisoning may be higher in food frozen for a second time. The risk is contingent on the state of the food when it is frozen and how it is handled between periods of thawing and refreezing. Once it has been thawed, raw food should never be frozen again.

3. Choose Non-Toxic Food Containers

Aside from ensuring that your food storage containers are clean and in good shape, you should only use them to store food. Protecting them from contamination by covering them with secure foil or plastic film lids. Accordingly, the contents of unsealed cans should be transferred to appropriate containers.

4. Freeze or Consume Leftovers Within Four Days

Any leftovers you plan to store for a more extended period should be frozen within four days, as this is the recommended time frame. Except for Listeria and Hepatitis A, freezing food inhibits the growth of most bacteria that can cause food poisoning. It is essential to remember that the quality of frozen leftovers may decline over time; thus, it is advised that they be consumed within two to six months to achieve the best possible taste and texture imaginable. Furthermore, ensure the leftovers reach an internal temperature of 165 degrees Fahrenheit before reheating. It will ensure that any germs that may have been there are eliminated.