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    Tips for keeping foods fresh, safe, and tasty

    Hopeful signs of spring are everywhere, with birds chirping, tulips and daffodils showing off their colors, and plenty of activity on the tennis courts and baseball fields. For many of us, all these things are also a sign that it's time to get started on the annual spring cleaning.

    This year, along with the yard work and baseboards, resolve to add the refrigerator and freezer to your spring-cleaning list. Lurking deep inside them could be a scary "science experiment" or an ice-encrusted mess begging to be thrown away. And cleaning out your freezer and fridge means more than just a tidier-looking kitchen. Food kept too long or at improper temperatures can become contaminated with bacteria, which can cause illness.

    Most people, it turns out, don't understand the dangers of improper food storage. The American Dietetic Association found that only 40% of consumers knew that eating food that has been stored in refrigerators warmer than 40 degrees Fahrenheit can increase the risk of food-borne illness.

    Indeed, food poisoning and other food-borne illnesses are very common. Last year, there were an estimated 76 million cases of food-borne illness in the United States, according to the CDC.

    When in Doubt, Throw It Out

    You can't always tell if a food has spoiled by its smell or appearance. Don't take chances with your health. The advice from the FDA: When it doubt, throw it out.

    If food looks or smells strange, don't even risk tasting it -- just toss it. Mold you can see on the surface is just the tip of the iceberg; there could be poisons under the surface of the food that aren't detectable by the naked eye.

    With a few foods -- such as hard cheeses, salami, and firm fruits -- you can cut the mold away, but be sure to remove a large section around any mold you can see. In general, food with mold should be tossed.

    You already know that you need to throw out those containers of "mystery food" found in the bowels of your fridge.

    But what about those jars of condiments that have been open and around for years? Most will stay fresh for two months on the door of the refrigerator. That part of the fridge is designed for storing condiments, because their acidic content tends to make them more resistant to bacterial contamination than other foods. Still, their quality is likely to decrease with time.

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