Proper Food Handling and Ingredient Quality: Keys to Food Safety and Freshness
Ensuring proper food handling and using high-quality ingredients are essential for food safety and durability. Many people know that certain foods require refrigeration, but not everyone is aware that some should not be stored for more than two days, as they can become harmful to consume.
This raises concerns about which foods have a short shelf life and how to properly store them to preserve their nutrients and prevent bacterial growth.
The Danger of Spoiled Food
Experts warn that certain microorganisms can change the smell, taste, or texture of food, signaling spoilage. However, some harmful bacteria do not alter food’s appearance or smell but can still cause serious health issues, such as food poisoning.
Dr. Francisco Diez-Gonzalez, Director of the Center for Food Safety at the University of Georgia, emphasizes the importance of disinfecting vegetables and maintaining hygiene when handling food. “Keeping food in clean, airtight containers with no cracks or leaks is crucial to preventing contamination,” he explains. He also recommends keeping refrigerators between 32°F and 40°F (0-4°C) to slow bacterial growth.
Temperature: A Key Factor in Food Preservation
Refrigeration plays a crucial role in food safety. According to the U.S. Food and Drug Administration (FDA), it is essential to let food cool down before placing it in the refrigerator. Storing hot food can raise the fridge’s internal temperature, potentially affecting the safety of other stored items.
“If food isn’t stored properly, it creates an environment for bacteria to thrive,” says Dr. Diez-Gonzalez. “It’s also important not to overcrowd the fridge, as air circulation helps maintain a safe temperature.”
Other Factors Affecting Food Safety
According to Dr. Carla Schwan, food safety expert at Kansas State University, the way food is handled from cooking to refrigeration affects its shelf life. Key factors include:
- The quality of ingredients used.
- The cooking method applied.
- The time elapsed between cooking and refrigeration.
- The cleanliness of utensils and surfaces.
Which Foods Should Not Be Kept for More Than Two Days?
Blanca García Orea, a nutritionist and author of “Tell Me What You Eat, and I’ll Tell You What Bacteria You Have”, explains that high-risk foods—those with neutral pH, moisture, and proteins or starches—are more prone to bacterial growth.
If these foods are not properly stored under temperature control or consumed before their expiration date, they can develop harmful toxins, leading to foodborne illnesses.
Foods That Should Not Be Stored for More Than Two Days
- Cooked Rice and Pasta
- Raw Ground Meat and Chicken
- Cooked or Raw Poultry
- Raw or Marinated Fish
- Ready-to-Eat Foods (e.g., pre-packaged salads, unpasteurized juices)
- Stews with Meat
- Boiled Eggs
- Soups and Broths (without fish or meat)
- Cooked Lentils
- Mashed Potatoes
- Homemade Sauces (such as tomato sauce)
- Roast Chicken
For the Latino community, traditional dishes like pozole, caldo de res, arroz con pollo, and tamales should also be stored properly and consumed within the recommended timeframe to avoid foodborne illnesses.
Final Recommendations
- To prevent food poisoning, the CDC (Centers for Disease Control and Prevention) advises:
- Keeping perishable foods refrigerated and consuming them within two days if they are high-risk.
- Storing leftovers in shallow containers to cool them faster.
- Reheating food to at least 165°F (74°C) before eating.
- Labeling food containers with the date of storage to keep track of freshness.
By following these food safety guidelines, we can reduce food waste, prevent illness, and enjoy healthier meals!
