Organizing the refrigerator… what a task. Not many people enjoy doing this, but it’s true that it’s important to avoid diseases, preserve foods for a longer period of time, and save money. The way in which we place everything in the fridge influences how long they last, whether bacteria grow, and how safe the food is to eat. So, let’s see how we should organize our refrigerator.
Importance of organizing the refrigerator
A tidy refrigerator is more than being clean or aesthetic, it’s a crucial step for food safety. An organized refrigerator helps food last longer, stay fresher, and is less likely to cause foodborne illnesses. It also helps avoid wasting food, which saves money.
A food safety engineer named Montse Meléndez explains that cold air doesn’t move the same way in every part of the refrigerator. Some areas are colder, while others stay more stable. Because of this, each type of food needs to be placed in the right section.
Top shelf
The top shelf of the refrigerator has a more stable temperature, although it’s not the coldest. Here, you should place ‘’ready to eat’’ foods, like:
- Leftovers from previous meals, always stored in airtight containers made of glass or BPA-free plastic.
- Prepared dishes like pastas or stews.
These leftovers would be eaten within 3 or 4 days, after that it might appear dangerous bacteria.
This is also a great place to place bread because here it will last longer without mold. The only thing that could happen is that the texture may become slightly drier, but it stays safe to eat for longer.
Middle shelf
In this part of the refrigerator, the temperature is cold but stable. It’s perfect for products that need constant refrigeration, such as:
- Yogurts.
- Dairy desserts.
- Cheeses.
- Cold cuts.
Cheeses have different lifespans: hard or cured cheeses last 2 to 3 weeks, and fresh cheeses spoil much faster and should be eaten soon.Cold cuts, once opened, should be eaten within one week.
Even though many refrigerators have an egg tray on the door, that is not the best place for eggs. Meléndez explains that eggs should stay on the middle shelf in their original carton. This protects them from temperature changes when the door opens. Stored this way, eggs can stay fresh for 3 to 5 weeks.
Lower shelf
This is the coldest part of the refrigerator, so it’s the best place to keep raw red meat and raw chicken because these foods need extra care. For example, red meat lasts 3 to 4 days, and raw chicken should only stay 1 to 2 days before being cooked or frozen.
Keeping raw meat at the bottom also prevents juices from dripping onto other foods. These juices can carry dangerous bacteria such as Salmonella or E. coli. By placing meat on the lowest shelf, you avoid cross-contamination.
Drawers
Drawers have a special level of humidity for fruits and vegetables. This prevents them from drying out or getting damaged by direct cold air.
Careful! Do not place fruits that produce ethylene gas—like apples—in the same drawer as leafy greens. Ethylene makes vegetables turn yellow and spoil much faster.
The door
The refrigerator door is the warmest place because it’s opened many times a day. This is why you should only keep foods that can handle temperature changes. For example:
- Condiments (ketchup, mustard, dressings).
- Drinks like juices and sodas.
- Pickled foods.
Although many people put milk in the door, this is not recommended. Unless you drink it very quickly, milk should be stored on the middle shelf so it doesn’t spoil due to temperature changes.
So…
Remember: the top shelf for leftovers and bread, the middle shelf for dairy and eggs, the bottom shelf for raw meats, the drawers for fruits and vegetables, and the door for condiments and drinks. Now, we can all protect our food, our health, and our budget.