U.S. flag

An official website of the United States government

NALDC

Main content area

Storing perishable foods in the home


Author:
Consumer and Food Economics Institute (U.S.)
Source:
Other US
Year:
0000
Abstract:
Abstract: Fresh, perishable foods should be used soon after harvest or purchase to prevent spoilage that would make foods unpalatable or hazardous. Food storage needs vary, but all foods should be bought when at highest quality. Breads should be stored in their original wrappers, either in the bread box or in the refrigerator. Cereals, flours, mixes, spices, and sugar should be stored airtight at room temperature away from any range and refrigerator heat exhaust. Eggs should be refrigerator stored, as should meat, poultry, fish, and milk and milk products. Fats and oils need protection from air, heat, and light. Most fruits and vegetables should be refrigerator stored, but all fruits and vegetables should be sorted to remove any that are bruised or decayed. Honey, syrups, and peanut butter should be stored at room temperature until opened and then placed in the refrigerator.
Format:
12 p. : ill. -
Language:
English
Publisher:
The Institute
Series:
Home and garden bulletin ; no. 78
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/CAT76678308