Saturday, October 10, 2009

Food Storage

Undercooked or poorly refrigerated eggs can cause food poisoning due to the bacteria Salmonella. Protect yourself by keeping eggs refrigerated and cooking until yolks are firm.

· Follow these freezer rules:

Keep ground meats and sausages in the freezer for a maximum of two months. Keep roasts and steaks in the freezer for a maximum of 3 - 6 months.

Keep fish in the freezer for a maximum of 2 - 3 months.

Use frozen vegetables and fruits within 6 months.

· For your refrigerator to work efficiently it should not be packed full. Air should circulate freely.

· Unlike the refrigerator, for your freezer to work most efficiently it should be packed. If you have extra space, fill empty milk cartons with water and keep in the corner of the freezer.

· Don't worry about the preservatives in canned goods, they have been well tested and are regulated. They wouldn’t be there if they didn’t have to be.

· Don’t store your orange juice or any acidic juices in a copper jar. Copper will enter the beverage. Excess copper is toxic and can lead to poisoning.

· You need not fear foodborne illnesses from commercial mayonnaise and salad dressings. These sauces are too acidic for pathogenic bacteria to survive.

· Use up your brown rice within 6 months or store in a refrigerator. The oil in the bran layer has a limited shelf life.

· You can keep cooked rice in a sealed container in the refrigerator for six days. Add two tablespoons liquid to one cup of refrigerated, cooked rice and reheat in the microwave on high for one minute. Fluff with fork.

· You can keep cooked rice in a sealed container in the freezer for six months. Add two tablespoons liquid to one cup of frozen, cooked rice and reheat in the microwave on high for two minutes. Fluff with fork.


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