Should we stock up the refrigerator with meat and fish?

Storing food in the refrigerator is an effective way to prevent the risk of poisoning. Moreover, the cooling temperature is one of the important factors to slow the growth of harmful bacteria. Therefore, many families have the habit of storing meat and food in the freezer for convenience, but this is absolutely not recommended.

In principle, cold air needs to circulate around the food to cool it. If the compartments are too tight, it will block the flow of cold air, leading to poor preservation efficiency. In addition, storing a lot of food also has the risk of cross-contamination of bacteria. Therefore, you need to limit storage, and regularly clean and remove stains in the refrigerator, especially liquids from meat, to prevent the production of pathogens.

All purchased food must be pre-processed, excess and crushed parts removed, washed and drained, and carefully packaged in sealed bags or boxes. At the same time, during the packaging process, food should be divided into small portions for storage, suitable for each meal of the family, avoiding storing large quantities and having to defrost many times.

The US Food and Drug Administration (FDA) recommends that the refrigerator should be kept at a temperature below 4 degrees Celsius to ensure good cooling, and the freezer should be at a temperature below -17.7 degrees Celsius. In general, all foods when stored for a long time can undergo self-transformation or self-decomposition, resulting in the loss of some nutrients. It is best to avoid over-stocking.