October 3, 2024 | 03:44 pm PT
I frequently receive fresh meat and fish from my hometown, and I often store them in my fridge’s freezer. Is this a good practice? (Ha, 35, Hanoi)
Answer:
Storing food in the refrigerator effectively reduces the risk of food poisoning. Cold temperatures are crucial for slowing the growth of harmful bacteria. Consequently, many families stock their freezers with meat and other perishables for convenience. Nonetheless, this practice is not without its drawbacks.
In principle, cold air must circulate around food to cool it effectively. Overfilling the compartments restricts this airflow, compromising the efficiency of preservation. Moreover, excessive stockpiling heightens the risk of cross-contamination from bacteria. It is thus essential to avoid overloading, and to clean the refrigerator regularly, especially removing any liquids from meat to prevent pathogen growth.
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Overstocking meat and fish in the fridge is not recommended. Illustration photo by Pexels |
All purchased food should be prepped by trimming excess or spoiled sections, washed thoroughly, and dried. It should also be securely wrapped in bags or sealed containers. It’s advised to portion the food into manageable sizes that match your family’s meal requirements, minimizing the need to defrost large quantities repeatedly.
The U.S. Food and Drug Administration (FDA) advises maintaining refrigerators at temperatures below 4 degrees Celsius and freezers below -17.7 degrees Celsius for optimal food safety. Generally, foods stored for prolonged periods can self-metabolize or decompose, which may lead to nutrient loss. Ideally, it is best to avoid excessive stockpiling.
Nutritionist Hai Yen
Vietnam Institution of Applied Medicine
