How many days does the food go bad in the refrigerator? refrigerator
The temperature at the refrigerator door is the highest, and the temperature near the back wall is the lowest; the upper layer of the refrigerator is warmer, and the lower layer is colder; the crisper is rarely turned over, and it is close to the lower layer, so the temperature there is the lowest. Therefore, we might as well divide the refrigerator freezer into 6 areas according to the temperature order: the upper rear wall, the upper layer by the door, the refrigerator door rack, the crisper, the lower layer by the door.
Upper back wall
Leftovers, leftover soy milk, packaged soy products, etc. Since these foods are prone to the growth of bacteria, a temperature slightly lower than 0 ° C is the most suitable.
Upper floor by door
Directly imported cooked food, yogurt, desserts, etc. When storing these foods, avoid low temperatures and prevent cross-contamination of raw and cooked foods, so they should not be placed in the lower layer.
On the refrigerator door rack
Foods that are packaged but opened and will not go bad within a day or two, such as ketchup, salad dressing, tahini paste, seafood sauce, cheese, butter, jam, juice, etc., as well as egg products such as eggs and salted duck eggs.
In the crisper
Acid discharge refrigerated meat, semi-frozen fish, fresh shrimp and other seafood. Since the bacteria in aquatic products are often resistant to low temperature, a slightly higher temperature can easily accelerate their reproduction, and the fresh-keeping box can not only play an isolation role, avoid cross-contamination, but also have a thermal insulation effect to avoid temperature fluctuations caused by frequent opening and closing of the refrigerator door. In addition, if there is a special adjustable temperature fresh-keeping box, it is best to put the meat in a fresh-keeping box at -1 ° C - 1 ° C...
Lower back wall
Foods that are not cooked but need to be stored at low temperatures, such as water tofu, salted kelp silk, etc., as well as foods that are tightly packed and not afraid of cross-contamination, and foods that are waiting to be slowly thawed, are suitable for storage in the coldest places, such as the lower back wall.
Lower floor by the door
All kinds of vegetables and apples, pears and other temperate fruits should be packed in fresh-keeping bags to avoid freezing due to low temperature.
