Many people regard the glass door of the refrigerator as a "food disinfection cabinet" at home, and think that the food stored in the glass door of the refrigerator is hygienic. In fact, due to the long-term storage of food, the glass door of the freezer is not always cleaned, which can breed a lot of bacteria. Mike Er, director of the Center for Food Safety at the University of Georgia.
Dr. Conan Doyle suggests that although the food in the glass door of the freezer looks fresh, it is actually spoiled. Cooked meat should not be stored for more than 4 days in the glass door of the freezer.
The commonly used refrigeration temperature for food in the glass door of the refrigerator is 4°C to 8°C.
In this environment, the growth rate of most bacteria will slow down. But some bacteria, like Yersinia, Listeria, etc., grow rapidly at this temperature. If they eat food infected with these bacteria, it can cause intestinal problems.
In the freezer compartment of the glass door of the refrigerator, the temperature is usually about -18°C. At this temperature, bacteria are usually inhibited or killed, so food stored in the glass door of the freezer has a better fresh-keeping effect. However, freezing does not mean complete sterilization, and some bacteria with strong anti-freezing ability will survive.
Therefore, from another perspective, if the glass door of the refrigerator is not frequently disinfected, it will become a "hotbed" for certain bacteria.
In addition, the food in the glass door of the freezer should not be stored too much, which will make the external temperature of the food low and the internal temperature high, resulting in deterioration.
The temperature is getting higher and higher every day, and the utilization rate of the glass door of the refrigerator is also increasing.
But some housewives use the glass door of the freezer as a fresh-keeping box to store food for a long time. How to use the glass door of the refrigerator correctly is also an indispensable household knowledge for housewives. For the health of your family, you must know how long the food in the freezer glass door can be kept.
Many people think that once food is put into the glass door of the freezer, it is equivalent to wearing "protective clothing". In fact, the nutrients and taste of food will gradually disappear during the storage process. According to a new issue of Cooking Light, there's a trick to keeping food fresh.
Jackie Nugent, a spokeswoman for the American Diabetes Association and a registered nutritionist, says there are three key points to storing food in a freezer glass door: space, temperature, and getting the food out when it's fresher. Generally speaking, the temperature of the glass door frame of the refrigerator is higher; the fresh-keeping box rarely rotates, and it is close to the base layer, so the temperature is lower. Freezer glass door frame: suitable for storing food with strong antibacterial effect, such as pickles, jam, sesame paste, sour food and condiments, which can be stored for 2 months.
Because the glass door of the freezer is often opened, hot air will enter, so it is not suitable to store perishable food here, such as opened hot meat, milk, etc. The upper shelf of the refrigerator: suitable for storing hot meat, bacon, yogurt and hard cheese, etc. Unopened meat should be eaten within the shelf life.
After opening, hot meat will only keep for 3-5 days. Bacon and hard cheese will keep for 3 weeks. The base layer of the
cold room: it can store food that needs to be heated quickly, such as leftovers, boiled eggs, fish, etc.
In addition, it is easier to store leafless vegetables and fruits that are prone to frostbite here. Hard-boiled eggs can be stored for 7 days: leftovers should not be felt, no more than 3 days, leftovers should not be left overnight (leafy vegetables should be eaten at a time, do not leave) abnormal, should be thrown away; fresh fish can only be stored in the freezer Refrigerate in the glass door for 1 day, cooked fish should not exceed 3-4 days. Crisper: It is located at the bottom of the freezer where humidity is high.
It is suitable for storing vegetables such as green leafy vegetables, peppers, broccoli and more. These foods will keep for about a week. It is especially worth reminding that if the food is not fresh, it should not be eaten.
Fruits and Vegetables: Wet, soft and sticky fruits and vegetables should be discarded immediately. Dried greens need only a little dehydration but are still edible, and soups are better. When leftovers change color, it is necessary to throw them away.
Meat: Do not eat unopened steak or other cooked meat that is 4 days past its expiration date. Frozen meat is stored longer, but should not be refrozen after thawing. Also, meat that is sticky, greasy, or has an off-flavor should be discarded immediately.
Fish: If fish fills the freezer glass door with an odor, throw it away immediately. Dairy products: It is easier to judge whether milk is bad. If the milk has a sour taste, discard it.
Also, clumping or clumping milk is a sign of spoilage: cream and cheese can be hard to tell if they're spoiled, and their safe period is usually about 10 days after the warranty date. Yogurt can still be eaten after a few days, but its taste and nutritional value will be greatly reduced. Cheese and butter keep for a long time, but should be consumed within 4 weeks for safety reasons.
No matter what food is put into the glass door of the freezer, the container or food bag should be placed in a fresh-keeping box and wrapped with plastic wrap, which is conducive to preservation and will not emit peculiar smell. Therefore, the glass door of the freezer is not easy to produce peculiar smell. If there is a peculiar smell in the glass door of the freezer, please clean the glass door of the freezer thoroughly, squeeze some toothpaste, then wipe the glass door of the freezer with a damp rag, and then wipe it with a clean rag. After drying, put some tea leaves, fresh orange peel, grapefruit peel, coffee, activated carbon, etc. to eliminate the peculiar smell in the glass door of the refrigerator.
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