A Guide to Safely Storing Chicken in the Refrigerator for Extended Durations

Storing chicken in the refrigerator is a common practice, but understanding the optimal durations for safe consumption is crucial. Chicken and poultry meat can be safely stored in the fridge for a couple of days at a temperature of four degrees Celsius. However, by lowering the temperature to minus 17 degrees Celsius in the freezer, chicken can be stored safely for up to a year. It’s essential to seek expert opinions from food safety professionals before attempting prolonged storage.

For other meats like beef, mutton, and pork, the recommended duration in the fridge is five days, while the freezer allows for safe storage ranging from four to 12 months. Cooked meat, on the other hand, should only be refrigerated for four days. Items like chicken keema and beef keema have a refrigerator shelf life of two days but can remain unspoiled for up to four months when stored in the freezer.

It’s crucial to note that health experts strongly advise against prolonged storage of meat in the fridge, as it can lead to harmful consequences upon consumption.

In addition to meat, vegetables also require proper storage to prevent decay. Cleaning and cutting vegetables before refrigerating them not only preserves freshness but also facilitates convenient use in cooking. Specific vegetables, such as beans, ladies’ fingers, long beans, and pumpkin, can stay fresh for an extended period in the refrigerator. The recommended method for preserving beans involves cleaning, slicing, blanching in hot water, and freezing in a ziplock cover for up to two months.

When it comes to fruits, caution is advised. Bananas and apples are best kept outside the fridge, as bananas can develop black skin, and apples may not fare well in cold temperatures. However, fruits like mangoes can be cleaned, sliced, and stored in the freezer for later use in juices or smoothies.

Understanding the proper storage techniques for different food items ensures not only longevity but also the retention of nutritional value and overall food safety.