How to Store Food in the Fridge to Avoid Illness

Shelfy CEO and Co-founder, Paolo Ganis, has provided us with these simple tips to optimize food storage in your fridge. Learn how to keep your produce fresh and nutritious for longer as follows:

Set the temperature between 39°F and 43°F to slow down ripening and decomposition: regularly check the fridge temperature to ensure it’s ideal.

Store raw meat and fish on the bottom shelves, cooked foods on the top, and fruits and vegetables in the designated crisper drawers to keep them fresher for longer.

Keep produce like asparagus, oranges, lemons, cherries, strawberries, and lettuce inside the fridge to maximize freshness and moisture.

Keep produce like onions, shallots, avocados, mangoes, kiwis, bananas, tomatoes and apples outside of the fridge to avoid premature ripening.

Avoid storing fruits and vegetables alongside foods with strong odors, to prevent flavor contamination.

Store fruits and vegetables separately in the fridge to keep ethylene-producing fruits away from non-producers, to prevent premature ripening.

Use protective sheets or mats in the drawers to absorb excess moisture and prevent mold.

Avoid overcrowding the fridge. Too many items can block the cold air circulation, which speeds up spoilage. Leave enough space for air to flow freely and preserve freshness.

Use Shelfy to eliminate bacteria, odors, and pollutants in the fridge that can cause food to spoil faster. Shelfy can make fruits and vegetables stay fresh for up to 12 days longer.