The handling of food and the quality of the ingredients is key to its durability; all the details in this article
People are aware that there are foods that must be refrigerated for proper preservation, but in some cases, these should not spend more than two days in the refrigerator, as they could be toxic to the body.
However, many people wonder which foods should not be left out for longer than this in order to preserve their nutrients and prevent mold growth. Several experts advise that there are microorganisms that alter the smell, taste or texture of certain foods, indicating that they are not in good condition, and although there are pathogens that do not produce these alterations, they can also be dangerous.
Núria Mallén, spokesperson for the Association of Dietitians and Nutritionists of Catalonia, explained a little more about the durability of these foods. “Proper disinfection of vegetables and proper handling and hygiene of utensils and surfaces are necessary. It is key to keep the food we want to preserve in clean, hermetically sealed containers, without any cracks or pores through which contamination could enter. Another tip is to make sure that the refrigerator temperature is between 0 and 4 °C,” she said.
Temperature plays an important role in food preservation and the expert indicates that it is important to let food cool down and never store it warm, because it could also be harmful to health. “If this is not done, we can encourage bacterial growth in the food. It is also important not to store warm food in the refrigerator, as this can cause the temperature to rise,” said Mallén.
Other factors that can influence the shelf life of food are handling, the type of food, the quality of the ingredients, the technique used to prepare it and the time that elapses between cooking and refrigeration, according to Loreto Pérez, Food Spokesperson for the Official College of Pharmacists of Guadalajara.
Blanca García Orea, nutritionist and author of the book “Dime qué comes y te diré qué bacterias tienes” (Tell me what you eat and I’ll tell you what bacteria you have), referred to the main foods that carry a high risk. In this sense, she indicated that they are those that meet all the necessary conditions for the growth of the microorganism: a neutral pH, humidity and nutrients in proteins or starch. “In addition to the fact that food that is not kept under controlled temperatures and/or has passed its expiry date can produce toxins that cause food poisoning,” he said.
The foods that should not be left in the fridge for more than two days are the following:
- Cooked rice and cooked pasta.
- Raw minced meat and chicken.
- Cooked or raw poultry.
- Raw or marinated fish.
- Ready-to-eat foods: those that do not need heat treatment before consumption, such as bags of salad or unpasteurized juices.
- Meat casseroles.
- Boiled eggs.
- Fishless and meatless soups and broths.
- Stews.
- Roast chicken.
- Cooked lentils.
- Mashed potatoes.
- Homemade sauce.
- Tomato soup.
