Morina Gael It is very common to leave your groceries out after a supermarket run. In particular, if your working week has been so busy that you hardly have time to do anything else. But new food safety data from the Centers for Disease Control and Prevention warns that one of the top causes of foodborne illnesses is improper storage of food. The bacterial growth has been suggested to accelerate with food at room temperature in the field of food science. Placing certain items in the pantry or refrigerator may keep your family safe from the surprise midday stomach bug.
Refrigerate Open Maple Syrup
Unlike most other maple syrups, pure maple syrup does not contain any preservatives. According to the Journal of Food Protection, open bottles exposed to counter heat might allow mold to grow and ruin your Sunday morning pancakes.
Store Whole Wheat Flour Cold
When using whole-grain flour, keep the oily germ of the wheat. At room temperature, there may be increased oxidation, and your baking ingredients may get bitter and rancid, according to research in Food Chemistry.
Ditch Counter Eggs Immediately
Commercial eggs are washed in the U.S. to help remove the natural protective coating from the eggs. According to the Journal of Food Science, this renders them very vulnerable to bacterial entry at room temperature.
Chill Refreshing Watermelon Slices
After a new melon is cut, a sweet center is revealed. Warm sliced fruits may allow rapid growth of foodborne pathogens, as recommended by guidelines in the International Journal of Food Microbiology.
Stash Trendy Avocado Halves
If you slice them open and leave them out, avocados will turn brown quickly. According to the Journal of Agricultural and Food Chemistry, the tasty green tissue is modified by the action of enzymes upon exposure to oxygen in a matter of seconds.
Move Cold-Pressed Olive Oils
Dispensers with clear glass are stunning when located next to the stove. But the publications in Food Chemistry indicate that antioxidants could be broken down, and rapid, noticeable rancidity could occur due to direct sunlight or ambient cooking heat.
Keep Mayonnaise Perfectly Chilled
Even though commercial mayo has acidic ingredients, open mayo bottles are still susceptible. Microbiological studies indicate that bacteria can get into the ambient counter air and pose a health threat to sandwich enthusiasts.
Secure Your Leftover Pizza
It’s a weekend tradition to leave the delivery box out overnight. However, USDA information indicates that cooked meat and cheese toppings may foster pathogens in just two hours.
Cool Leftover Baked Potatoes
A foil-wrapped spud appears to be just as safe on the stove as a bare one is. But food safety scientists have found that tightly wrapped, warm potatoes may create an oxygen-less environment that could allow the formation of dangerous botulinum poisons.
Keep Crisp Salad Greens Cold
Crisp air is a must for pre-washed, bagged spinach and chopped romaine. The Journal of Food Protection says bacteria can quickly grow in the firm plastic packaging if the food is counter-heated.
