Fruitful advice for getting the most from a refrigerator and making groceries last longer

"After carefully choosing the freshest produce at the market, people face even more choices with vegetables, fruit, meat and dairy products at home that can help prolong freshness, minimize waste and prevent foodborne illnesses. There are several methods to store and preserve food, such as canning and pickling produce, freezing leftover ingredients and storing food in the refrigerator. Although refrigeration is effective and most households have the appliance, experts say it is safe to say most families simply set it and forget it."

""Storing perishable items in refrigerated conditions is the first step, but it is necessary to stay aware of how long certain foods have been prepared, exposed to the air, and stored. Refrigerated items are still able to develop mold and dangerous microorganisms like listeria, Salmonella, and E. coli, so consumers must stay alert and take necessary precautions," said Emily Hilliard, press secretary for the U.S. Department of Health and Human Services."

"This is especially important during the holiday season, when people buy more and expect meals to last. Planning recipes, buying less and being creative with extras and leftovers can help reduce food waste, said Diane Beckles, professor at the University of California, Davis, who studies the quality of fruits and vegetables. She said these steps can also help stretch shopper's budgets, especially with inflation on the rise and federal food aid under threat as the government shutdown continues."

Proper food storage extends freshness, reduces waste and helps prevent foodborne illness. Methods include canning, pickling, freezing leftover ingredients and refrigeration. Refrigeration is effective but perishable items can still develop mold and pathogens such as listeria, Salmonella and E. coli. Store perishables within two hours of room temperature, buy products before expiration or sell-by dates, and follow handling instructions. Keep appliances clean, wipe spills from thawing meat and discard spoiled items. Planning recipes, buying less and using extras and leftovers creatively reduces waste and stretches household budgets, especially during holiday demand and economic strain.

Read at Boston Herald