The food we put in the refrigerator for storage contains harmful germs. As a result, if storage is carried out incorrectly, harmful microorganisms from some products can pass to others.
Therefore, you should know what products can be placed in the neighborhood. And here you can give a number of recommendations:
Fish should not be stored on the same shelf with cheese and tomatoes, as the cross-exchange of bacteria will quickly deteriorate these products. The coldest bottom shelves are ideal for storing chilled poultry, fish and meat. This is due to the fact that the most dangerous bacteria that multiply in a short time live on the listed products.
The middle shelves are suitable for storing milk, cold cuts, cheese and sausages. Ready meals that just need to be reheated will last well on the upper shelves. Eggs should be pre-washed and wiped dry. Then they are placed on the refrigerator doors.
The shelf life of semi-finished meat products in a sealed package is about a day. There are also semi-finished products that can be stored for up to 48 hours. A shorter shelf life distinguishes semi-finished poultry products, especially if they are semi-finished minced meat products. Therefore, any minced poultry can be stored for a maximum of 12 hours.
The refrigerator is not suitable for storing pineapples, bananas and melons, as they cannot tolerate moisture and cold. Garlic and onions are best preserved in a nylon stocking, which is hung in a dry, dark corner.