F O O D

A N D

N U T R I T I O N

S E R I E S

HEALTH
Food Storage for Safety and Quality no. 9.310
by P. Kendall and N. Dimond 1

Quick Facts...
Foods vary in the temperature and moisture they need to retain quality in storage. Stock only the kind and amount of food you can store properly to retain high quality and nutritive value. Use a thermometer to check that the refrigerator is at 35 to 40 degrees F and the freezer at 0 F degrees or below.

Use fresh, perishable foods soon after harvest or purchase. If they are stored, maintain the proper temperature and humidity. Even under proper storage conditions, foods lose freshness and nutritive value if they are stored too long. Signs of spoilage that make food unpalatable but not a bacterial hazard are the rancid odor and flavor of fats caused by oxidation, slime on the surface of meat, and the fermentation of fruit juices due to yeast growth. Off-odors in foods and a sour taste in bland foods can indicate dangerous bacterial spoilage. However, food can be high in bacteria count even without such signals.

Food Selection
Buy food from reputable dealers, with a known record for safe handling. Select dated products only if the sell by or use by date has not expired. While these dates are helpful, they are reliable only if the food has been kept at the proper temperature during storage and handling. Although many products bear sell by or use by dates, product dating is not a federal requirement. Select products labeled keep refrigerated only if they are stored in a refrigerated case and are cold to the touch. Frozen products should be solidly frozen. Packages of precooked foods should not be torn or damaged. Avoid cross-contamination when purchasing foods. Place raw meat and poultry in individual plastic bags to prevent meat from contaminating foods that will be eaten without further cooking. Put packages of raw meat and poultry in your shopping cart where juices cannot drip on other foods. Shop for perishables last. Keep refrigerated and frozen items together so they will remain cold. Place perishables in the coolest part of your car during the trip home. If the time from store to home refrigerator is more than one hour, pack them in an insulated container with ice or an ice pack.

Food Storage
To retain quality and nutritive value, stock only the kinds and amounts of food you can store properly. Proper storage means maintaining a clean refrigerator and freezer. Avoid overcrowding the refrigerator. Arrange items so cold air can circulate freely. To reduce dehydration and quality loss, use freezer wrap, freezer-quality plastic bags, or aluminum foil over commercial wrap on meat and poultry that will be stored in the freezer for more than two months. Table 1 gives short but safe time limits that will help keep refrigerated food from spoiling or becoming dangerous to eat. The time limits for frozen foods are to maintain flavor and texture. It is still safe to eat frozen foods that have been stored longer. This table is adapted from Refrigerator/Freezer Approximate Storage Times, Karen Penner, Kansas State University Cooperative Extension Service, 1990, and USDA publications.

Colorado State University Cooperative Extension. 3/00. www.colostate.edu/Depts/CoopExt

Table 1: Safe food storage guidelines.

Product Refrigerator (35-40 degrees) Freezer (0 degrees) 2-3 months 2-3 months 2-3 months 2-3 months 1 month 2-4 months 2-4 months 6-12 months 3 months 12 months 2-4 months 2-4 months 1-2 months 1 month Comments Store in refrigerator to inhibit mold growth.

BREADS, PASTRIES AND CAKES Breads: baked breads (no preservatives) 2-3 weeks
baked muffins baked quick breads partially baked cinnamon rolls unbaked rolls and bread Cakes: frosted, baked unfrosted, baked Cookies: baked dough Flour: white or whole wheat Pies: fruit, baked fruit, unbaked pumpkin or chiffon Waffles * * 1-2 weeks 3-4 days * * 2-3 weeks 3-4 days 6-8 months 2-3 days 1-2 days 2-3 days 1-2 days

Longer storage inactivates yeast, weakens gluten.

Keep in airtight container.

*Not necessary to refrigerate unless product cannot be used within 4-5 days or time recommended on package.

DAIRY PRODUCTS Butter bag.

Buttermilk Cheese: cottage, ricotta cream cheese

2-3 months
1-2 weeks 5-7 days 2 weeks

12 months
NR 1 month 1 month

Freeze in original carton, overwrap in plastic freezer

Check date on carton. Will keep several days after date. Freezing changes texture of soft cheeses. Becomes crumbly when frozen; can be used in cooking when creaminess is not important. Natural and processed cheeses can be frozen. Defrost in refrigerator; cheese will be less likely to crumble. Use soon after thawing.

Natural, aged cheeses (cheddar, Swiss, brick, gouda, mozzarella, etc.) large pieces, packaged or wax coated 2-3 months slices or opened packages 2-3 weeks Parmesan, Romano (grated) 12 months Pasteurized process cheese 3-4 weeks Coffee whitener (liquid) 3 weeks Cream, light or half & half 1 week (UHT processed-opened) 1 week (UHT processed-unopened) 4 weeks whipping or heavy 1 week Dip, sour cream: commercial homemade Margarine Milk: evaporated, opened fluid whole or low-fat reconstituted nonfat dry sweetened, condensed, opened Sour cream Whipped topping: frozen carton (thawed) in aerosol can prepared from mix Yogurt 2 weeks 3-4 days 3 months 3-5 days 1 week 1 week 3-5 days 2-3 weeks 2 weeks 3 weeks 3 days 1 month

6-8 months 6-8 months 6-8 months See package 3-4 weeks

NR NR NR 12 months 1-3 months 1-3 months 1-3 months 1-3 months NR NR NR NR NR

Whipping cream will not whip after thawing. Whipped cream may be frozen and stored for 1-2 weeks.

Overwrap in plastic freezer bag for frozen storage. Freezing affects milks flavor, appearance; use for cooking.

Sour cream will separate if frozen.

Yogurt will separate if frozen.

EGGS AND EGG PRODUCTS Eggs: fresh yolks or whites 4 days 12 months To freeze, break eggs out of shell; stir until yolk is well
blended with white or other yolks. Add small amount of salt, sugar or corn syrup to improve keeping quality. in shell, fresh in shell, hard-cooked 3 weeks 1 week NR NR Decorated Easter eggs: If you intend to eat them, keep refrigerated. If eggs are at room temperature for more than 2 hours, do not eat them.

Eggs: liquid pasteurized eggs or egg substitutes, opened Egg-containing products: Canned puddings, opened Custards, custard sauces, puddings, custard-filled pastries and cakes

4-5 days

1 year

1-2 days 1-2 days

NR NR

Product Apples Apricots, cranberries Avocados Bananas Berries, cherries Canned fruits, opened Citrus fruits Dried fruit: cooked uncooked Grapes, peaches, pears, plums and rhubarb Juices: canned, bottled, frozen concentrate Melons

Refrigerator (35-40 degrees) 1-3 weeks 1 week 3-5 days 1-2 days, unpeeled 1-2 days 3-5 days 3 weeks 3-5 days 6 months 3-5 days 1 week 1 week

Freezer (0 degrees)

Comments

FRUITS
8-12 months 8-12 months 4-6 months 4-6 months 8-12 months 1-2 months 4-6 months 4-6 months 12 months 8-12 months 12 months 8-12 months Transfer canned juice to glass or plastic container after opening. Wrap cut surfaces to prevent Vitamin C loss, control odors.

Peel, dip in lemon juice, tray freeze; store in freezer bag. Texture will be softer after freezing. Refrigerate in glass or plastic to avoid metallic taste. Wrap cut surfaces to prevent loss of Vitamin C.

*Freeze all fruits in moisture- and vaporproof containers. Follow recommended procedures in fact sheet 9.331, Freezing Fruits.

MEATS
Fresh Bratwurst: fresh precooked Chops: lamb pork, veal Ground beef, stew meat, ground pork, turkey, veal, lamb Roasts: beef lamb veal or pork Sausage: pork, beef, turkey Steaks, beef Variety meats (tongue, liver, brains, heart, kidneys) Cooked Canned meat, opened Cooked meat and meat dishes 1-2 days 5-7 days 2-4 days 2-4 days 1-2 days 2-4 days 2-4 days 2-4 days 1-2 days 2-4 days 1-2 days 2-3 days 3-4 days 2-3 months 2-3 months 6-9 months 4-6 months 3-4 months 6-12 months 6-9 months 4-8 months 1-2 months 6-12 months 3-4 months NR 2-3 months Meats may be left in the supermarket packaging for refrigerator storage or for very brief freezer storage. For frozen storage beyond two weeks, rewrap in moisture- and vaporproof wrap or freezer bags.

Gravy and meat broth Processed and Cured Bacon Corned beef: drained and wrapped in pouch with pickling juice Frankfurters Ham: canned, unopened half whole Luncheon meats Sausage: smoked dry and semidry sausage

1-2 days

2-3 months

Quickly refrigerate all cooked meats and leftovers. Use as soon as possible. Cut large roasts into halves to cool in refrigerator. Fats tend to separate in homemade gravies, stews and sauces but usually recombine when heated. Cool leftover gravy and broth quickly, in shallow containers, in the refrigerator. Keep packaged meats in original package. For best quality, use within one week of sell by date.

5-7 days 5-7 days 5-7 days 7 days* 8-12 months 3-5 days 7 days 3-5 days* 7 days 2-3 weeks

1 month 1 month NR 1-2 months NR 1-2 months 1-2 months 1-2 months 1-2 months 1-2 months

Frozen, cured meats lose quality rapidly; use as soon as possible. Small pieces of canned ham (opened) may be frozen for 4-6 weeks.

*Storage time after vacuum-sealed package is opened. Unopened package may be kept two weeks or according to date on package.

MISCELLANEOUS PERISHABLE ITEMS

Baby food 2-3 days See comment Store covered. Do not feed baby from jar. Reheat only enough for 1 feeding. Freeze homemade baby food in ice cube trays, covered. Use in 2-4 weeks. Chocolates may discolor. Can be stored in cupboard.

Candies Casseroles Ground spices Salad dressings, opened Sandwiches Soups, stews Soy milk

6 months 1-2 days 6 months* 6 months 2-3 days 2-3 days 1 week after opening

6 months 1 month 6-12 months NR 1 month 4-6 months 1-3 months

Unopened, aseptically packaged soy milk can be stored at room temperature for several months.

Product Tofu

Refrigerator (35-40 degrees) 1 week

Freezer (0 degrees) 5 months

Comments Change storage water every day or two after opening.

*Refrigeration is not necessary but will help keep flavor fresher.

POULTRY
Fresh Chicken and turkey, whole Chicken, pieces Duck and goose, whole Giblets Turkey, pieces Cooked Canned poultry, opened Cooked poultry dishes Fried chicken Pieces, covered with broth not in broth Asparagus Beans, green or wax; celery Beets, cabbage, carrots, turnips Broccoli, Brussels sprouts Cauliflower Corn, in husks without husks Cucumbers Lettuce, other salad greens Mushrooms Okra Onions: green mature Peas, lima beans, unshelled Peppers Radishes Tomatoes: canned, open fresh, ripe 1-2 days 1-2 days 1-2 days 1-2 days 1-2 days 1-2 days 3-4 days 3-4 days 1-2 days 3-4 days 2-3 days 1 week 1-2 weeks 1 week 1 week 1-2 days 1-2 days 1 week 1 week 1-2 days 3-5 days 3-5 days 1-2 weeks 3-5 days 1 week 2 weeks 1-4 days 5-6 days 12 months 9 months 6 months 3-4 months 6 months NR 4-6 months 4 months 6 months 1 month Quick-cool meat and broth separately in shallow containers. Add ice cubes to concentrated broth to speed cooling and to aid fat removal.

VEGETABLES
8-12 months 8-12 months 8-12 months 8-12 months 8-12 months 8-12 months NR NR 8-12 months 8-12 months NR 3-6 months 8-12 months 8-12 months NR 8-12 months Store in bag or lettuce keeper. Do not wash before refrigerator storage.

Store unshelled in refrigerator until used.

See 9.341, Canning Tomatoes and Tomato Products.

*Blanch fresh vegetables and freeze in moisture- and vaporproof materials. See 9.330, Freezing Vegetables.

WILD GAME AND SEAFOOD

Wild Game Rabbit, squirrel Venison Wild duck, pheasant, goose, whole Seafood Canned fish, seafood, opened Clams, oysters (shucked), scallops Cooked fish Crab Fillets, fatty: mullet, ocean perch, sea perch, sea trout, striped bass Fillets, lean: cod, flounder, haddock Fresh water fish, cleaned Lobster, shelled or not Salmon steaks Shrimp Smoked fish NR: Not recommended. 1-2 days 2-4 days 1-2 days 1 day 1-2 days 1-2 days 1-2 days 1-2 days 1-2 days 1-2 days 1-2 days 1-2 days 1-2 days 1-2 weeks 6-12 months 6-12 months 6 months NR 3-4 months 1 month 2 months 2-3 months 4-6 months 6-9 months 6-12 months 2 months 6-12 months 4-5 weeks

Store in coldest part of refrigerator. Do not use if liquid is frothy.

P. Kendall, Colorado State University Cooperative Extension food and nutrition specialist and professor, and N. Diamond, M.S., R.D.; food science and human nutrition.

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Milan A. Rewerts, Director of Cooperative Extension, Colorado State University, Fort Collins, Colorado. Cooperative Extension programs are available to all without discrimination. No endorsement of products mentioned is intended nor is criticism implied of products not mentioned.