6 Errors When Storing Food

Every food must be stored appropriately so that the shelf life can be extended and health problems can be prevented.

6 mistakes when storing food

Storing food properly is a simple task that will help prevent waste and save money.

While many do not pay attention to this problem, it is a habit that helps reduce the amount of food that is lost each day.

Incorrect storage of food can also lead to health problems.

Often it is a matter of simple negligence, and in other cases bad habits that one no longer thinks about.

Whatever the case, the best thing to do is identify these and try to take steps that will help keep the food safe.

This article is about 6 mistakes you shouldn’t make if you care about your food.

Take them to heart!

1. Mistake with food: Too long at room temperature


Time is of the essence in properly storing food. If allowed to stand too long at room temperature around, can  be bacteria multiply and spoil the food.

That explains why they sometimes spoil or start to smell bad faster than expected.

The solution

  • To change the environment that microorganisms need to develop, you should place the leftover food in the refrigerator.
  • Don’t try to put this off too long, but don’t put them in if they’re still too hot either.

    2. Mistake in food: keeping eggs

    The expiration date can be read on the eggs, but you cannot always rely on it.


    • Eggs should not be kept in the refrigerator for more than three months. If they’re already cooked, they should be eaten within a week.

    3. Thawing method


    Freezing is one of the best ways to make food last longer, whether cooked or raw.

    The problem arises when the time comes to defrost them in order to prepare them.

    Many take the food out of the freezer shortly before consumption and thaw it in hot water or directly in the pan, so that it goes faster.

    This can be eye-catching, as it can lead to  digestive problems or upset stomach.


    • To thaw safely, you should put the food from the freezer into the refrigerator the day before.

    4. Food without a label

    It may seem stale, but writing down the food can always be a positive thing to be sure of the shelf life.

    Sometimes you forget when you put something in the fridge and how much time you have left to safely consume it without having to reckon with any negative effects on your health.


    If you’re forgetting something, use tape to mark the food and record the storage date. These simple pieces of information will help you know when groceries are due.

    5. Rely on the smell


    Many people make the mistake of thinking that a good smell means that the food is still good.

    However, not all spoiled food smells bad, as the freezing and the low temperatures of the refrigerator do not produce any odors.


    The best thing to do is to keep fresh  food for a maximum of four or five days.  With fish, however, it should not be more than two days.

    6. Store cooked and raw foods together

    Many also want to use the last corner of their refrigerator without taking into account that certain safety precautions are required to store food properly.

    Under no circumstances should raw food be stored together with cooked food, as contact could result in health problems during consumption.

    This problem is known as direct dietary cross-contamination and occurs in many households.


    • Be aware that cooked foods should be stored in the top of the refrigerator, being careful not to leak or drip them.
    • The raw food should be stored in the lower parts of the refrigerator, preferably in sealed containers or protective bags.

    Finally, remember that properly cleaning the refrigerator is also crucial to keep the food healthy and enjoyable.

    Disinfect it with a little vinegar or similar solutions with antibacterial properties.

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