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| SHOPPING The storage process begins at the grocery store. When shopping, plan to buy perishables such as meat, poultry, fish, butter and eggs, fruit like berries especially, last. Make sure at the checkout counter, they are packed so you can retrieve them first and refrigerate them as soon as possible. Reserve a cooler or insulated carrier in the trunk of your car to store these perishables until you get home. According to the USDA, perishables should not be without refrigeration more than 2 hours; and if the temperature is 90 degrees or above, and no more than one hour. |
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| STORAGE CONTAINERS AND THE EFFECTS THE HAVE ON THE BODY: From a health standpoint, the best containers for storing and preparing food are glass, enamel or stainless steel. These are all non-porous, non-reactive (* they do not react with the foods they contain, unlike plastic, which is porous.) PVC or polyvinyl chloride, polystyrene and bisphenol-A or BPA are all common components of the plastic containers used to store food today. PVC is considered dangerous to humans and the environment. Polystyrene or styrofoam is commonly used for packing and storing food. It contains styrene, which leeches into hot foods and oily foods. Styrene is known to disrupt the endocrine, brain and nervous systems. Bisphenol-A or BPA mimics estradiol, a human female and male sex hormone, that is part of the endocrine system which governs reproduction, sexual function and bone structure. There is deep concern these days in the some health and scientific communities about the destructive effects this estradiol-mimicking BPA has on the human bodyâ??s reproductive system and the developing brain, especially in the growing fetus. Read more information about this at www.thegreenguide.com. these websites: If you must use plastic containers for food storage, pay attention to the numbers at the bottom of the containers; these numbers range from 1-7, with numbers#5, #2 and #4 considered the safest. For the healthiest choices however, select glass, enamel or stainless steel for your food and beverages. For more information, visit these two web sites: http://www.mercola.com/- 2005/jul/5/food_storage.htm and www.lifewithoutplastic.com |
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| STORAGE: Cold – refrigerator and freezer IInvesting in a thermometer for your refrigerator and freezer is a small, affordable investment in your health. Maintaining appropriate temperatures in both your freezer and refrigerator protects the nutrient value, physical quality and appearance of your food, and keeps harmful bacteria at bay. Use the thermometer to set and maintain refrigerator temperatures bet- ween 36-38 degrees. The USDA (United States Department of Agriculture) recommends keeping the thermometer at 40 degrees and below to ensure food safety. However, if the temperature is maintained between 35-38 degrees, it is well above freezing temperature of 32 degrees yet below the maximum 40 degrees needed to protect your food and your health. Put fish, poultry and meat in the coldest part of the fridge. Keep dairy products and eggs off the door to maintain their freshness. Limit frequent opening and closing of the refrigerator door, since it compromises temperature maintenance and puts the stored food at risk for spoilage and increased bacteria growth. This can be challenging, especially in householdswith children and teens, but itâ??s important to keep this in mind. Place fruits and vegetables in separate fridge compartments. Fruits emit a gas called ethylene, which causes vegetables to spoil quickly. Washing fruits and vegetables just before using keeps them fresher longer. Keep refrigerator shelves and compartments clean and loosely packed to allow the cold air to circulate. As a general guide, keep a maximum three day rule for saving food in your fridge. At a maximum refrigerator temperature of 40 degrees, some foods like eggs in their shell can be kept for as long as 5 weeks; butter 1-3 months; hard cheese 3-4 weeks opened; 6 months unopened. Other foods like fresh poultry, fish, ground meat, cooked gravy and meat broth, raw sausage from chicken, turkey and pork should be saved no longer than 2 days. Be sure to note packaging dates and use before the expiration date stated on the labels placed by the supermarket. Discard anything that has mold. Just cutting of the part with the mold and saving the rest is risky to your health! Whole grains and flour, nuts and nut butters, seeds like pumpkin, sunflower and sesame all retain their freshness when stored in the refrigerator. The same is true for ground spices and whole dried herbs such as cayenne, oregano, rosemary, thyme. These herbs contain oils also that can become rancid when kept in warm spots. Store pure maple syrup in the refrigerator. Keep freezer temperature between 0 â?? 5 degrees. According to USDA, your freezer should be able to keep ice cream brick-hard. If not, the temperature is too high. Discard items with freezer burn, while not especially harmful, both nutrition and taste have been severely compromised. For more information and charts for safe food storage, see the USDA Food and Safety web site: (http://www.fsis.usda.gov/fact_sheets/Food_Product_Dating/index.asp) |
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SROOM TEMPERATURE STORAGE: pantries and cupboards
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