Store food in the refrigerator at an appropriate temperature, using a kitchen dehumidifier to help food to be preserved better when it is.
The rising air humidity is a favorable condition for viruses, bacteria, and mold. Foods are not properly stored during this time susceptible to mold moisture, changing substances, reducing nutritional value, increasing the risk of poisoning.
Expert Nguyen Thi Thuong, Department of Secrifer Nutrition, Tam Anh General Hospital in Hanoi, said that molds can produce gene mutations with different levels such as Aflatoxin, Ochratoxin A, Patulin , Fumonisin, Zearalenone and Nivalenol. In particular, toxins Aflatoxin B1 into the body can mutate DNA chain, liver damage. Here are some ways to preserve food in the humid season.
Store food in the refrigerator
Clean food before storage in the refrigerator. Eliminate the damaged, crushed part of vegetables, washed under the tap, drained or wiped dry with towels, permeability paper. Then, put food in a plastic or glass paper bag, covered with food wrap to keep freshness and nutritional value.
Divide fresh food into small parts, packed or contained in a lid to avoid cross -bacterial infections. According to the US Food Safety Association (USDA), the food storage time in the refrigerator in the cooler is about 3-4 days or in the freezer for 3-4 months. Time and storage of food in the refrigerator and freezer are as follows:
| Food | Cool compartment (1-3 degrees C) | Freezer (below -18 degrees C) |
| Raw egg | 2-3 weeks | Unprecedented |
| Fresh fish | One day | Best use 2 weeks before |
| Dried fish | A month | Best use before 12 months |
| Pork | One day | Use one month in advance |
| Beef | One day | Use one month in advance |
| Chicken | One day | Use one month in advance |
| Pork, beef, cooked chicken | One day | A week |
| Silk rolls, crawling rolls | 3 days | 1-2 weeks |
| Vegetable soup, meat | One day | Unprecedented |
| Sponge | 3-4 days | Unprecedented |
| Pizza base | 3-5 days | 1-3 months |
| Pizza | One day | 1-3 months |
| The salad has mixed | One day | Unprecedented |
| Asparagus, cabbage | 3-5 days | Unprecedented |
| Salad | 5-7 days | Unprecedented |
| Celery, coriander | 5-7 days | Unprecedented |
| Cucumber, bell peppers | 5-7 days | Unprecedented |
| Ginger, onions, onions, garlic | 4 weeks | Unprecedented |
| Carrot | 7-10 days | Unprecedented |
| Potato/sweet potato/yard | 1-2 weeks | Unprecedented |
| Pumpkin | 2-4 weeks | Unprecedented |
| Butter, strawberry, ripe mango | 3 days | Unprecedented |
| Guava | 5 days | Unprecedented |
| Pear, apple, grapes | 7 days | Unprecedented |
| Oranges, tangerines, grapefruit | 7-14 days | Unprecedented |
| Peeled fruits | 1-2 days | Unprecedented |
| Fresh mushrooms | 3 days | Unprecedented |
According to the injured expert, some bacteria can still exist in a low temperature environment of about 0 to -45 degrees Celsius. Maybe in the refrigerator. Therefore, the family should clean the refrigerator regularly, about 2 weeks each time to prevent bacteria from accumulating. During the humid days, the family should regularly dry the steam on the refrigerator surface to avoid mold.
Classification of food and containers in closed boxes before storage in the refrigerator. Photo: Linh Nguyen
Do not leave food overnight at room temperature
Cooked foods can be left at room temperature for about 2 hours (including the time to remove from the refrigerator, process, to cool). If less than 2 hours, the family can store them in the refrigerator and use for 1-2 days. If food is at room temperature for 4 hours or more, the risk of infection is increasing, need to be removed.
No frozen foods are defrosted
Foods have thawed should be used up instead of leaving the freezer. Because defrosts repeatedly loss of nutrients, enabling bacteria to grow, increasing the risk of cross -bacterial infections in the refrigerator, affecting other foods.
Place food in a dry place
With some dry cereals, spices should be carefully checked, avoid damaging the seeds before and during drying before storage because the broken seeds are prone to mold. Everyone should hold them in a glass jar with a tight lid, a dedicated bag, vacuum or use moisture -proof bags and place in a dry, cool place, far from the floor, no insects.
Limit food reserves
After a period of storage, the food loses more or less nutrients. When the humidity is high, the mold and bacteria in the air thrive. Therefore, in humid weather, minimize the storage of many foods in the refrigerator.
Use a kitchen dehumidifier
High air humidity makes steam condenses, forming mold moisture on cooking utensils, food storage utensils. If the humidity is controlled at a suitable level, reducing the development of harmful agents, prolonging food storage time. Families should use a dehumidifier to keep the kitchen space dry. Pay attention to choose the right machine for room area and clean the air filter every 3-6 months to remove dirt.