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  • Food storage: Meat, poultry, fish, and dairy

    Featuring content from MediResource Inc.

    Here's how, where, and how long to store "fridge foods."

    Meats and poultry are quite perishable - and not cheap! Improper handling can waste food and money.

    • As soon as you get meat or poultry home, stow it in the freezer or the coldest spot in the refrigerator.
    • Keep meats and poultry in their original store packaging to avoid handling the food and risking cross-contamination. However, if the package leaks or seems otherwise insecure, unwrap and securely rewrap the meat or poultry in plastic.
    • Raw beef, chicken, or turkey can keep in the refrigerator for 2 to 3 days. Properly frozen, chicken can keep for about one year, ground beef for 2 to 3 months, and steak for about 6 months. To freeze, wrap tightly in aluminium foil or freezer paper.

    Fish and seafood need to be handled with care to prevent cross-contamination.

    • Refrigerate fish as soon as possible. Take a cooler if you'll be driving around with fish before heading home.
    • If refrigerating, put fish in a baking dish filled with ice and place it on the bottom shelf of the refrigerator. Refresh the ice a couple of times each day. Fridge fish will keep for a couple of days.
    • If freezing, wrap fish in plastic and stow it in the coldest part of the freezer. Frozen fish will keep for 4 to 6 months. Frozen shrimp will last about one month.

    Dairy products need quick refrigeration to stay fresh and unspoiled and to beat the expiry date deadline.

    • Milk will quickly sour if kept at room temperature. Even inside the fridge, milk should be kept in a consistently cool spot, which means the door shelves are a no-no (all that opening and closing can expose the milk to the warmer air outside).
    • While the fridge door shelf is bad for milk, it's an ideal spot for cheese. Cheese should be wrapped securely and stowed in a warmer part of the fridge. The harder the cheese, the longer it will last - up to 2 weeks. Soft, creamy cheeses will remain good for about a week.
    • Yogurt should be kept in its original container. Note the expiration date. Opened yogurt should be tossed by that date, but unopened yogurt should remain palatable for about another week.

    Eggs are among the most fragile of foods. And yet eggs hold up well if properly handled.

    • Got those handy-dandy egg-holders in your fridge door? Ignore them. When the fridge door is opened and closed, eggs are exposed to the warmer air outside. Not to mention they can be jostled and broken that way. Keep eggs in their original packaging and stow them in a consistently cool spot.
    • Properly stored eggs can stay fresh for up to a month.

    All material copyright MediResource Inc. 1996 – 2018. Terms and conditions of use. The contents herein are for informational purposes only. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Source: www.medbroadcast.com/healthfeature/gethealthfeature/Food-Storage-and-Shelf-Life

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