- Good Housekeeping Institute has created infographic guide to food storage
- It reveals you should only keep fish and shellfish in the fridge for one day
- Bacon lasts much longer at seven days, while ham only keeps for two days
We’ve all been guilty of leaving food to rot at the back of the fridge at one time or another.
But a new guide reveals that many of us do this unknowingly every day as some foods only keep for a maximum of one day in the fridge before posing a danger to our health, according to experts.
The Good Housekeeping Institute has produced a useful infographic that states the length of time every grocery stays fresh for, from milk to fish – and many of them are surprisingly short.
Never keep milk and dairy products in the fridge door: this is the warmest part of the fridge and therefore they will go off quicker if you keep them here
Bacon has a refreshingly long shelf life, and lasts for seven days in the fridge, according to the guide.
But fish and shellfish only last for one day before they need to be thrown out, according to Good Housekeeping Institute.
How long you should really keep food in the fridge for
Good Housekeeping Institute has come up with the length of time you should keep certain foods in the fridge for, but says you can also follow packet guidance
The advice was put together by experts from the Good Housekeeping cookery and Institute team.
They advise that your fridge temperature is kept between 1 and 4 Celsius, and that every item in your fridge is wrapped up carefully to avoid cross contamination and leaks.
The experts also warned that only foods at room temperature or below should be put in the fridge, which means any hot food needs to cool down outside the fridge before being chilled.
Putting hot food into a fridge can increase the temperature of the appliance, and potentially cause other food to expire more quickly.
Their top tips for fridge organisation is to store condiments on the upper shelves, dairy products on the lower and middle shelves – not in the fridge door – raw meat and fish on the bottom shelf, salad leaves and herbs in the salad drawer, and jams and pickles in the fridge door, the warmest part of the fridge.
Courtesy: Daily Mail Online