Frozen foods should be stored below 0°F in moisture-proof, gas-impermeable plastic or freezer wrap. Make sure to label and date frozen foods. Frozen foods may be safe to eat if stored beyond the recommended storage time but quality may diminish. Sometimes consumers will overload a freezer and block the circulation of coolant throughout the freezer compartment. This will lower the efficiency of the freezer in keeping the food below 0°F.
Food that is temperature abused will spoil rapidly as evidenced by off-odors, off-flavors, off-color, and/or soft texture. For instance, spoiled milk exhibits a fruity off-odor, acid taste, and may curdle, whereas spoilage of fresh fruits and vegetables may exhibit an off-color and soft texture. Slime on the surface of meat, poultry, and fish indicates spoilage. As microorganisms grow, they utilize the food as a nutrient source and may produce acids. There is an increased risk of foodborne illness from consumption of spoiled food. Food may be spoiled without a detectable off-odor. Discard all foods that may have been at room temperature more than 2 hours. Therefore, when in doubt throw it out!
To ensure food stored in the refrigerator, freezer, or pantry is consumed within the expiration dates, practice FIFO (First-In-First-Out). When stocking food storage areas, place recently purchased items behind the existing food items. This will help ensure that you are consuming food prior to expiration date/spoilage and will save you money by reducing the amount of food to discard. Portion leftovers in clean, sanitized, shallow containers, and cover, label, and date. Generally, leftovers should be discarded after 48 hours in the refrigerator.
Dry food staples such as flour, crackers, cake mixes, seasonings, and canned goods should be stored in their original packages or tightly closed airtight containers below 85°F (optimum 50°F to 70°F). Humidity levels greater than 60% may cause dry foods to draw moisture, resulting in caked and staled products. Canned goods stored in high humidity areas may ultimately rust, resulting in leaky cans. Discard canned goods that are swollen, badly dented, rusted, and/or leaking.
For safety, always store food separate from nonfood items such as paper products, household cleaners, and insecticides. Contamination of food or eating utensils with a household cleaner or insecticide could result in a chemical poisoning.
What To Do When The Power Goes Out
When the power goes out in the home, minimize opening the refrigerator and freezer. Refrigerators and freezers are insulated, aiding in keeping foods cold. However, if the refrigerator or freezer door is opened often, the cooling will be lost. Perishable refrigerated foods (i.e. foods of animal origin) should be discarded after a 6-hour period. Using block ice may increase shelf-life of refrigerated foods. Food stored in fully loaded freezers may last for approximately two days, whereas food stored in partially loaded freezers may last for only one day. Freezer foods may be refrozen if ice crystals are present. Exceptions include ice cream, pizza, and casseroles. If the frozen food has completely thawed but is cold, it must be cooked within a 24-hour period; or foods may be refrozen within 24 hours after thawing. However, quality may be diminished. If in doubt about when the food actually thawed in the freezer, discard the thawed food. Dry ice may be used to keep frozen foods frozen and cold foods cold. Be careful not to handle dry ice with bare hands or breathe the vapors.
Recommended Storage For Various Foods Breads, Cereals, Flour and Rice
Bread should be stored in the original package at room temperature and used within 5 to 7 days. However, bread stored in the refrigerator will have a longer shelf-life due to delayed mold growth and may be firmer. Expect a 2- to 3-month shelf-life of bread stored in the freezer. Refrigerate cream style bakery goods containing eggs, cream cheese, whipped cream and/or custards no longer than 3 days.
Cereals may be stored at room temperature in tightly closed containers to keep out moisture and insects. Whole wheat flour may be stored in the refrigerator or freezer to retard rancidity of the natural oils.
Store raw white rice in tightly closed containers at room temperature and use within one year. Brown and wild rice stored at room temperature will have a shorter shelf-life (6 months) due to the oil becoming rancid. Shelf-life of raw white and brown rice may be extended by refrigeration. Cooked rice may be stored in the refrigerator for 6 to 7 days or in the freezer for 6 months.
Fresh Vegetables
Removing air (oxygen) from the package, storing the vegetables at 40°F refrigerated temperatures, and maintaining optimum humidity (95 to 100%) may extend shelf-life of fresh vegetables. Most fresh vegetables may be stored up to 5 days in the refrigerator. Always wrap or cover fresh leafy vegetables in moisture-proof bags to retain product moisture and prevent wilting. Root vegetables (potatoes, sweet potatoes, onions, etc.) and squashes, eggplant, and rutabagas should be stored in a cool, well-ventilated place between 50°F and 60°F. Tomatoes continue to ripen after harvesting and should be stored at room temperature. Removing the tops of carrots, radishes, and beets prior to refrigerator storage will reduce loss of moisture and extend shelf-life. Palatability of corn diminishes during cold storage due to elevated starch content. Corn and peas should be stored in a ventilated container. Lettuce should be rinsed under cold running water, drained, packaged in plastic bags, and refrigerated. Proper storage of fresh vegetables will maintain quality and nutritive value.
Processed Vegetables
Canned vegetables can be stored in a cool, dry area below 85°F (optimum 50°F to 70°F) for up to one year. After one year, canned vegetables may still be consumed. However, overall quality and nutritional value may have diminished. Discard badly dented, swollen, and/or rusty cans.
Frozen vegetables may be stored in the freezer for 8 months at 0°F. Dehydrated vegetables should be stored in a cool, dry place and used within 6 months since they have a tendency to lose flavor and color. Home prepared vegetables should be blanched prior to freezing. For more information on home food preservation see VCE Publication 348-576, Freezing Fruits & Vegetables (www.ext.vt.edu/pubs/foods/348-596/348-596.html
Fresh Fruit
In general, store fresh fruit in the refrigerator or in a cold area to extend shelf-life. Reduce loss of moisture from fresh fruit by using, covered containers. Always store fresh fruit in a separate storage area in the refrigerator, since fresh fruits may contaminate or absorb odors from other foods. Prior to consumption, rinse fresh fruits and vegetables under cold running water to remove possible pesticide residues, soil, and/or bacteria. Peeling, followed by washing of fresh fruits and vegetables, is also very efficient in removing residues.
Ripe eating apples should be stored separately from other foods in the refrigerator and eaten within one month. Apples stored at room temperature will soften rapidly within a few days. Remember to remove apples that are bruised or decayed prior to storage in the refrigerator. Do not wash apples prior to storage.
Green pears and apricots should be ripened at room temperature and then stored in the refrigerator. Expect a 5-day refrigerated shelf-life for these fruits.
Unripe peaches may be ripened at room temperature and eaten after 2 days. Store ripe peaches in the refrigerator but consume at room temperature.
Grapes and plums should be stored in the refrigerator and eaten fresh within 5 days of purchase. Store unwashed grapes separately from other foods in the refrigerator and wash prior to consumption.
Ripe strawberries can be stored in the refrigerator separately from other foods for approximately 3 days. Strawberries should be washed and stemmed prior to consumption.
Citrus fruits, such as lemons, limes, and ripened oranges, can be stored in the refrigerator for 2 weeks. Grapefruit may be stored at a slightly higher temperature of 50°F.
Melons, such as the honeydew melon, cantaloupe, and watermelon, may be ripened at room temperature for 2, 3, and 7 days, respectively. Store ripe melons in the refrigerator.
Avocados and bananas should be ripened at room temperature for 3 to 5 days. Never store unripe bananas in the refrigerator, since cold temperatures will cause the bananas to rapidly darken.
These food shelf life recomendations are brought to you by eggstrafresh.
Processed Fruit
Canned fruit and fruit juices may be stored in a cool, dry place below 85°F (optimum 50°F to 70°F) for one year. As with canned vegetables, badly dented, bulging, rusty, or leaky cans should be discarded. Dried fruits have a long shelf-life because moisture has been removed from the product. Unopened dried fruits may be stored for 6 months at room temperature.
Dairy Products
The shelf-life of fluid milk stored in the refrigerator (<40°F) will range from 8 to 20 days depending upon the date of manufacture and storage conditions in the grocers¼ shelf. Milk is a very nutritious and highly perishable food. Milk should never be left at room temperature and always capped or closed during refrigerator storage. Freezing milk is not recommended, since the thawed milk easily separates and is susceptible to development of off-flavors.
These food shelf life recomendations are brought to you by eggstrafresh.
Dry milk may be stored at cool temperatures (50°F to 60°F) in airtight containers for one year. Opened containers of dry milk, especially whole milk products, should be stored at cold temperatures to reduce off-flavors. Handle reconstituted milk like fluid milk and store at refrigeration temperatures if not immediately used.
Canned evaporated milk and sweetened condensed milk may be stored at room temperature for 12 to 23 months. Refrigerate opened canned milk and consume within 8 to 20 days.
Natural and processed cheese should be kept tightly packaged in moisture-resistant wrappers and stored below 40°F. Surface mold growth on hard natural cheese may be removed with a clean knife and discarded. Rewrap cheese to prevent moisture loss. Presence of mold growth in processed cheese, semi-soft cheese, and cottage cheese is an indicator of spoilage and thus these foods should be discarded.
Store commercial ice cream at temperatures below 0°F. Expected shelf-life of commercial ice cream is approximately 2 months before quality diminishes. Immediately return opened ice cream to the freezer to prevent loss of moisture and development of ice crystals. Store ice cream at constant freezer temperatures to slow growth of ice crystals.
These food shelf life recomendations are brought to you by eggstrafresh.
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