2023-09-04 12:00:03
Every Monday, we find the nutrition column of Binetou Cheikh Seck, dietitian nutritionist at NutrIDEAL Dietetic Cabinet in Dakar, Senegal. This week, she talks to us about food preservation, an essential subject for the health of the whole family!
Published on: 04/09/2023 – 12:00
2 mn
Proper storage of food helps limit the risk of food poisoning which can have quite serious consequences, especially among children and the elderly. This also saves money by avoiding throwing away food that has been poorly preserved.
What are some basic tips for using your refrigerator correctly?
The cold of the refrigerator slows down the proliferation of certain bacteria and therefore the rapid deterioration of food, provided you ensure that the temperature of the refrigerator is between 0 and 4 degrees and store the food according to the degree of cold in the different areas of the refrigerator. fridge:
Coldest zone (1st shelf): Meat, fish, raw seafood, cold meats, opened dairy products, fresh fruit juices, foods being defrosted Cool zone (2nd shelf): Ready meals, unopened dairy products, cheese , cooked fruits and vegetables, pastries (to be consumed in moderation) Vegetable drawer: Fresh vegetables Door: Water, butter, eggs and condiments
Are there any special precautions to take before storing food in the refrigerator?
Yes. Dirty foods must be cleaned before storing them in the refrigerator to prevent them from contaminating others (vegetables, foods with dirty packaging, etc.). You need to clean up spills in the refrigerator as you go, washing and disinfecting the refrigerator at least once a month.
When it comes to freezing food, what are the basic rules?
If you have to freeze meat and fish, this must be done quickly after purchase, in bags intended for freezing:
Meat and poultry must be stored within 24 hours after slaughter Fish within 4 hours after fishing – ensuring that the freezer is at least -18°C. If you want to freeze leftovers from a meal, this must be done within 48 hours of cooking the dish.
What about dry foods?
I recommend transferring foods, which are packaged in plastic bags (millet, flour, peanuts, etc.), into airtight glass containers, instead of leaving them prey to insects once the product is eaten.
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