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How to preserve our “sensitive” foods in the fridge and freezer?

How and for how long can I preserve my foods in refrigeration?
Do all foods go in the freezer?
Which temperature is the right for a safe and right preservation of foods?

Naturally not all foods follow the same preservation method, resulting to a our behaviour being not the right one in many occasions, creating so problems to our health!
Each food package bears two indicative dates – one refers to the date of packaging and the other to the expiry date (usually by approximation). This causes a confusion for the duration the specific food could be safe for consumption, while at the same time we wonder which is the right method (mymusclepal gives a first answer) to preserve it!

Meats and poultry
A quite sensitive group of foods, meat and poultry, requires the correct preservation so they are not spoilt and remain safe for consumption. Most housewives are facing this problem and have questions about the maintenance of the meat and poultry products at their homes.
A very important detail is that the foods prior to entering the freezer should be separated in portions, since after they leave the deep freeze will not be possible to turn there again.
Thed preservation of meat and poultry products is carried out in their vacuum package. In case this package has been opened, please try to create a vacuum package again before you place them in the freezer. Use those special bags, or in case of no bags available, try to create a package with a double bag.

NOTE: The freezer should have at least a temperature of -18° C

The meat or cold meats in tins should not go to the freezer! However, the rest of the cold meats could stay in the refrigeration for about 4 to 5 days, while if they go into the freezer this period could even reach the 2 months!
In a similar way raw meat may stay safe in refrigeration for about 4 to 5 days, while in the freezer can go for up to 6 to 12 months.
Liver, tongue and other giblets or entrails (of meat and poultry) can remain in refrigeration for 1 to 2 days only, while the freezer keeps them safe for about 4 months.
Cooked meat (with or without sauce) has a safe life of about 3 to 4 days in refrigeration and about 3 months in the deep freeze.
Sausages and bacon in a vacuum package can stay in the refrigeration for about 1 week and in the freezer for almost 1 month, while if the package has been opened just for 2 days in the refrigeration and for approximately 2 months in the freezer.
Finally, the cold meats in an open or closed package could stay in refrigeration for weeks and in the freezer for about 2 months!

Fish and seafood
Another very sensitive group of foods are the fish and the seafood in general. The seafood may be maintained in refrigeration for just 1 to 2 days and in the deep freeze for about 5 to 6 months. Fish can stay safe in refrigeration for 2 to 3 days and in the freezer for about 3 to 4 months. In case of being cooked a period of 4 days in refrigeration and about 6 months in the freezer, are considered as safe

Eggs
Eggs, no matter if they are raw or cooked, cannot enter the freezer, while in refrigeration could stay for about 5 weeks with no problems. Boiled and not fried eggs stay safe in refrigeration for about 1 week.
Egg whites and raw yolks separated, may be preserved in refrigeration for 3 days and in the freezer for about 1 year!

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UNDER MAINTENANCE