Five Fresh Tips

Intake of fresh foods contributes to one's good health and well-being, and on the other hand, most food-borne diseases result from bacterias inhibiting in meats, seafood and produce that are no longer fresh. For this reason, we must be very careful in inspecting the goods we buy to ensure that we purchase only what is fresh and good for consumption. Here are some pointers to remember in buying and storing fresh seafood, meats, fruits and veggies.

When buying fish, check its eyes, which must be totally white and not red. Gills must be red, and the body should be firm, not soft.

Oysters should be closed. If an oyster is open it means it is already dead. With mussels, immerse them in a pot of cold water with a little salt. If the mussels floats to the top, do nut buy it. Shrimps and prawns should be greenish with shiny shells, never black - check their nech and tails in addition to their shells.

Store fruits and vegetables in the fridge after sprinkling some water on them to keep their lustre. Never mix vegetables - salad leaves should not be kept together with potatoes, or apples for example. Vegetables can keep in the fridge for about three days, while fruits like pears, apples and oranges can last for about a week.

Meats like chicken and beef can be stored in the fridge for a maximum of one week, but freezing them properly lets you keep them longer. Chicken and beef can be stored in the freezer for up to six months, the fresher you buy them, the longer they keep.

Use vacuum bags, plastic bags and plastic wrap; keep all items for storage separately, and never uncovered. To thaw items from the freezer, the most hygienic way is to put them in the fridge for at least one day, or alternatively, run them under cold running water in their original packaging - do not soak.

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Copyright © 2012 Mariz Ungson. All Rights Reserved.
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