There are many refrigerators, and there are many kinds of foods to be stored. Vegetables, fruits, leftovers, fresh seafood, meat and eggs are frequent visitors. When using the refrigerator on weekdays, many people regard the refrigerator as a safe, and put all the ingredients into it in a brain. They think that it can ensure the freshness of the ingredients and preserve the nutrition of the ingredients. Is this really true?
The refrigerator in the home can indeed extend the shelf life of the food in some cases. However, the extension of the shelf life of the food is not to kill the bacteria of the food, but to suppress the reproduction of some harmful bacteria by the low temperature. For example, we set the refrigerator at 4 ° C and the freezer at -18 ° C. But not all bacteria are inhibited at these two temperatures, and they can’t be stored at all times, especially in the cold room.
The storage schedule of the refrigerator ingredients is as follows:
Cold storage room: eggs up to 30 days; pasteurized milk within 48 hours, the day after opening, yoghurt for 14 days; ordinary meals and porridge for up to 2 days; green leafy vegetables for about 3 days, rhizome cucurbits for 7 days; The meat is stored for 24 hours, preferably at 0 ° C; the sauce is about 90 days.
Freezer: Fish and meat should be eaten within 3 months; shrimp shells should be eaten within 2 months; other frozen products should be eaten within 2 months.
Therefore, the refrigerator is not a safe, only scientific and rational use, in order to make it escort our health.