When returning from the supermarket, accommodate each of the foods It is a task that takes time. But it is also essential that each of the products be stored efficiently to avoid diseases.
According to a study carried out by the National Food Health and Quality Service (Senasa), among the points that consumers of foods they must take into account will extend the useful life of groceries and improve the quality of life of that home.
As a first point it is necessary to understand that there is a classification of the foods stored: non-perishable and perishable. The former can be kept for a long time at room temperature. If the correct one is saved, it can have the validity that it says on the label.
There is another kind of food products which are the perishables that must be kept refrigerated at low temperatures such as dairy products, vegetables, meat, fish and those that have to be in the freezer.
In the case of foods Non-perishable items are recommended to be stored in a cool, dry, ventilated place without sunlight. This serves to prevent the proliferation of microorganisms and the infection of insects.
For this, it is essential to keep them in places with temperatures between 15ºC and 18ºC. It is also suggested to do it in original packages and if not, transfer them to airtight containers to prevent the entry of insects.
dangerous sunlight
One of the main problems that can affect the quality of the foods is that it gives them sunlight. This is counterproductive because it promotes oxidation and this brings as a counterpart the loss of nutritional value and quality.
By keeping the storage space always clean, health problems such as contamination and infection will be avoided. If we add to that good ventilation, it will be possible to keep it fresh and humidity and odors will be reduced.
