Store your food in the refrigerator safely by following these simple tips.

The refrigerator is the perfect place to store your food. But, if you want them safe from spoilage and bacteria it needs proper storage!


Every family has its own way of storing food. Some like to keep it in the refrigerator, while others store them at room temperature and some even dehydrate or can all types of fresh produce! Many families have the habit of storing food in refrigerators. However, to be safe, you need to store them properly.

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Only defrost meat and fish once

Only defrost meat and fish once: To reduce bacteria in your meat, you should divide it into small portions and store in the refrigerator. This way there is less chance for bad flavors to develop from repetitive temperature changes! Photo: Wiser Meats.

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Keep fruits and vegetables separate

Keep fruits and vegetables separate: There are a few different ways that you can keep your vegetables and fruit fresh for longer. One is by storing them in an environment with low levels of ethylene glycol, which will prevent spoilage as well as the development of odors from being absorbed into other foods stored alongside it – like apples or garlic! You should also make sure not all types thereof aren’t suitable; some tubers (such as potatoes) do poorly when refrigerated while others(like tomatoes) actually gain flavor after being left out overnight at room temperature so they’re perfect options. Photo: EatingWell.

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Don’t cram too much food:

Do not cram too much food:  If you have ever been frustrated by your refrigerator’s lack of space, it is time to de-clutter. The average American household spends an entire month’s worth – 50%! — on groceries just for themselves and leftovers end up in the fridge because there isn’t enough room inside or they forget about them until afterward so nothing goes bad before eating again which would be wasteful considering how expensive food has become lately with all these natural disasters happening around town
A clean kitchen can make cooking much more enjoyable while also cutting down costs when trying new recipes that require ingredients (like olive oil) not being used yet Photo: The Australian.

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Avoid washing vegetables before storing:

Avoid washing vegetables before storing: Housewives should never wash their tubers before putting them in the refrigerator because they are prone to waterlogging and create favorable conditions for mold growth. When storing, vegetables need a lined container with paper covering them as well- this will help keep them fresh longer. Photo: Live Science.

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Mistakes when putting cold food in the refrigerator:

The mistake of putting cold food in the fridge: Shelley Feist, executive director of Food Safety Education says: “Leaving food at room temperature allows bacteria to multiply. . Cooked food should only be left out for 2 hours.” Housewives can even put a whole pot of hot soup in the fridge after cooking it because this will help them avoid cutting themselves when they grab one serving straight from the refrigerator door without waiting time between each item eaten! However, consider storing it in a small, shallow container for quick cooling, covered with a lid to prevent steam from escaping which can affect the operation of the refrigerator. Photo: Healthline.

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Soak the onion and cilantro in water:

Soak the stalks of onions and cilantro in water: Cut the roots, wash and dry all leaves. Place in jar with water partially submerged; cover the top by placing a zip-lock bag over it then putting on the lid (to keep out dust). The stratification process will begin after 2 days – when you remove it from the refrigerator for 3 weeks before replacing the old liquid again. This method of preservation takes up a lot of space in the refrigerator but is quite effective. Photo: Kitchn.

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Smart fridge arrangement:

Smart refrigerator organization:  Keeping frequently used foods in front of your fridge can help you avoid opening the door for too long and make sure that when it is opened, there are not lots of items blocking visibility. The best way to do this? Use smaller boxes or arrange them from small-sized cabinets up towards larger ones so they’re easier to access! In addition, you should check and clean the refrigerator regularly every week to early detect damaged food, promptly remove it, and avoid spreading it to other foods. Photo: MyRecipes.

What are the rules for storing food in the refrigerator?

– Store food in separate containers with lids or clear plastic bags.

– Keep raw food separate from cooked food.

– Raw foods that are processed within the same day should be kept in the refrigerator, and if you want to keep them longer, they should be stored in the freezer or freezer.

– The food when put in the freezer should be labeled with the name of the food and the date of storage to make it easier to manage time.

– Food left in the freezer or freezer when you want to defrost for processing, if you have time, you should put it in the refrigerator and then let it out at room temperature. If you want to cook immediately, you can use the defrost mode of the microwave.

– Do not leave raw food for too long in the refrigerator.

Foods that should not be stored in the refrigerator

Tomatoes: Low temperatures will destroy the structure of tomatoes and make them more powdery.

– Onions: onions are fragile and moldy when left in the refrigerator for too long, making the smell of the food around it.

Bananas: Cold temperatures slow down the ripening process of bananas.

– Fresh herbs: will absorb the surrounding odors, making the food next to them impossible to return to its original flavor. Besides, they also lose flavor and dry out quickly in the refrigerator.

Potatoes: When the temperature drops below 7 degrees Celsius, the starch in the potato will be broken down and converted into sugar. This means you won’t get any nutrients from potatoes.

Garlic is a food that does not tolerate cold temperatures. Even if you keep garlic in the fridge, it will mold and spoil faster than leaving it outside.

– Watermelon, melon: melon will lose the antioxidants beneficial to the body, reducing its nutritional value.

Honey: At low temperatures, the sugar in honey will thicken, affecting the taste, texture, and nutritional value of honey.

– Bread: Bread is easy to dry out when kept in the refrigerator. In addition, it is also a food that is easily contaminated with bacteria, if the refrigerator has all kinds of food, not been cleaned for a long time… the bread will be very moldy.