How to refrigerate, freeze and place already cooked food in the refrigerator and in the freezer…
Even to properly store food in the refrigerator and freezer is essential to know some key points, they helped me understand articles, I submit them to you immediately:

Keep in the fridge

Although the refrigerator is an excellent tool for storing food, keeping it indoors for long could still promote microbial growth, the cold is bacteriostatic and not bactericidal. With due care you can keep everything in the fridge for a short time: be careful though, even if the food is cooked it is always a substrate for the growth of mold or bacteria and the processes activated with cooking even if the temperature is lowered continue to go on.
Raw foods, especially meat, poultry and fish and their respective draining liquids may contain microorganisms; for this reason it is necessary to keep the meat, poultry and raw fish separate from the rest of the food, keep them in suitable airtight containers to prevent contact between raw foods and prepared foods.
Inside the refrigerator it is also necessary, in order to prevent cross-contamination, to dispose of:

of the refrigerator leftovers of raw preparations (fruit salad) and cooked foods already cooled, to avoid a rapid rise in temperature. Everything must be stored in specific, well-closed containers to preserve them better, avoiding that they absorb and release unwanted odors.

above the drawer for vegetables, it is the freshest: here foods that perish easily, such as raw fish and meat, sliced meat are to be stored.

For how long to save them?
They should be stored in the refrigerator for a short time and should not be heated more than once. In addition, those who have a reactivity to yeasts are aware that to avoid fermentation the preservation must not exceed 24 hours.

Store in a freezer 

For freeze food prepared at home place them in small pieces in clean containers or disposable bags, with the label that shows the name of the food contained and the date of freezing.
For how long to save them?
There are no very specific rules, especially considering the many preparations and types of food possible: in general it is advisable not to exceed 6 months, remembering that fatty foods deteriorate sooner.
First of all it is necessary to distinguish between congeal and deep-frozen foods:
 congelation consists in lowering the temperature more or less rapidly as is commonly done at home with the freezer. In congelation the ice crystals that are formed are larger and more damage the food structure, causing the loss of liquid at the time of thawing.
deep-freezing is a freezing technique, mainly on an industrial level, it has the advantage that the ice crystals that form inside the food are small and do not damage the food structure.

In FREEZER the foods,
stored in food bags or airtight containers, they must be placed near the walls, colder, and not in the center; It is also a good idea to leave some space between one container and another, and do not overfill the freezer, because otherwise the freezing process would slow down..

How to defrost?

Freeze a food does not kill microorganisms, it only slows down the activity and proliferation. Therefore the micro-organisms eventually present on the food start to multiply again during the thawing. For this reason it is better not to refreeze thawed foods, but cook them and consume them within 24 hours.
Recommended do not thaw the products at room temperature. Thawing must take place in the refrigerator or in a cold environment. Foods that are not completely thawed or are not cooked promptly run the risk of probable contamination.
The microwave is an excellent ally for defrosting, but it is necessary to cook the dish promptly so as not to come into contact with any microorganisms.

We have reached the last phase of the “meal prep”, we have all the information we need to better save energy, money and our precious time.
If you want you can read or re-read all the phases of the “meal prep” by clicking on these links:
MEAL PREP 1: What our body needs Which foods should always compose our dishes  Refrigerator and freezer are up when you have little time?
MEAL PREP 2: Organization of the weekly menu APP What do I cook?
MEAL PREP 3: How to prepare, season and cook food correctly
MEAL PREP 4 How to cool and prepare my recipes for conservation “meal prep”

Dr.ssa Martina Rossi – Eurosalus
Ilaria Palmeggiani – Monthly: Cucina Naturale

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