How long should you keep cooked food in the fridge?

Due to our fast-paced lives, many of us struggle to find time to prepare complex and fresh meals every day. This is why we often prepare food in bulk and store it in the fridge for later use. But many health experts advise against storage cooked meal too long in the fridge. But how long is too long? In response to this frequently asked question, author Krish Ashok, who often posts informative videos on social media that break down various concepts, said it is a “common misconception in India” that food “loses nutrients” when refrigerated.

“That’s not so true. It’s always a good idea to ask yourself two follow-up questions. 1. What nutrients exactly? 2. And by how much?” he said in an Instagram video. Also, in case you were wondering, it turns out that water-soluble vitamins are “the most unstable and the easiest to lose nutrients, but most of the loss happens during cooking, not cooling.”

“Vitamins destroy heat, not cold. In fact, in an airtight container, most cooked foods will last at least 2-3 days, and in many cases up to a week. Food can last up to six months in the freezer (provided there is no power cut). All biological activity slows down with temperature,” Ashok said.

But there are a few exceptions — plain boiled/steamed rice can sometimes be infected with cold-tolerant bacteria, so it’s best to consume it within a day or two, he advised. As Indian food tends to be spicy, salty and sour, it is “uniquely fridge-friendly”.

It is so?

According to Dr. According to Rohini Patil, nutritionist and CEO of Nutracy Lifestyle, perishable foods such as meat, poultry, fish, dairy and eggs should be refrigerated and consumed within a few days to a week, while perishable foods such as eg bread, fruit and vegetables can be stored for longer periods. “Bacilli, also known as bacteria, can start to grow in a refrigerated space leftovers after 3 to 4 days. This extension increases the risk food poisoning, also known as foodborne illness. Bacteria usually do not change the taste, smell or appearance of food. As a result, you cannot tell if the food is safe,” she said

Why does bacteria grow?

None of us puts food in the fridge immediately after cooking. The food is first allowed to sit until eaten, and then the leftovers are cooled to room temperature and frozen. “This creates ideal conditions for microorganisms to multiply rapidly and contaminate food. This explains why some leftovers don’t have enough flavor. Boiled rice is a shining example of this,” said Dr. He suffered.

What can you do to prevent such bacterial growth?

*Store leftovers in airtight containers or cover.
*Store your leftovers on the top shelves of the refrigerator where maximum air and cooling will reach
*Make sure to consume the first dish. Site outdated leftovers towards the front and fresh at the back.

While these are general guidelines, Dr. Patil mentioned that it’s always a good idea to use your senses (sight, smell, and touch) to determine if a food is still safe. “If you have any doubts about food safety, it’s best to do it eliminate that,” she added.

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