There are two kinds of people when it comes to storing food: those who put everything they buy directly into the fridge or freezer and throw out any food that’s within a day of a sell-by date, and those who take a more relaxed view.
Is their ketchup out on the counter? You bet it is, perhaps sitting next to some hot sauce and a package of tortillas. It’s a scene that might make a germophobe cringe.
But who’s right? It depends on the food in question, experts say.
“Where to store food is exactly the kind of everyday issue where small misunderstandings can lead to real consequences,” said Darin Detwiler, professor of food policy and corporate social responsibility at Northeastern University.
Many people think that keeping food in the fridge will keep it fresh longer, but he said the purpose of refrigeration is more of a strategy to control risk. “That risk may be from microbes that make food unsafe, chemical reactions that can lead to rancidity or a loss in nutritional value,” he added.
English (US)