A gastroenterologist gave tips on food storage

When cooked dishes are left in the refrigerator for a long time, it is important to remember how long they can be stored to avoid spoilage and food poisoning. Evgeny Belousov, MD, PhD, a gastroenterologist at JSC Medicine (Academician Roitberg's clinic), told Izvestia on January 25 what rules should be observed.

"It is best to put cooked food in the refrigerator no later than two hours after cooking or after it has been at room temperature. It is important that the temperature in the refrigerator does not exceed four degrees, because in this temperature range germs are more active, which increases the risk of food spoilage. For example, salads with dressing, especially those containing mayonnaise, can be stored for no more than 12 hours. Such salads often become sources of bacteria if they remain at temperatures above four degrees for a long time," the expert explained.

According to him, salads made of pickled or sour vegetables, on the contrary, can be kept in the refrigerator for up to 36 hours.

In addition, meat and fish also have their own peculiarities of storage. As the doctor specified, fried or boiled fish should not remain in the refrigerator for more than 12 hours, as it quickly loses its qualities and can become dangerous to health.

"Meat, like fish, should not stay in the refrigerator for too long when stored, especially if it is fatty. Fried or boiled meat is better consumed within 1-2 days, while more complex dishes, such as baked ducks or chicken, can stay fresh for up to 2 days if stored properly," Belousov said.

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Meanwhile, salads without dressing with raw or cooked vegetables, meat or fish, can be stored for up to 18 hours, but as with other dishes, it is important to avoid storage at temperatures above four degrees. The gastroenterologist recommended storing all meals in airtight containers to minimize oxygen and slow the growth of bacteria. In order for food to stay fresh for as long as possible, the same dish should not be reheated or refrigerated repeatedly, as this promotes microbial growth.

"Good food storage depends on the right temperature and time. Considering these factors, it is possible to prevent food spoilage and keep it usable for several days," Belousov concluded.

Earlier, on January 8, SM-Clinica endocrinologist Ekaterina Kazachkova told Izvestia that salmon, mackerel, sardines are rich in omega-3 fatty acids. They help regulate the production of hormones, reduce inflammation in the body and support the health of the thyroid gland. According to the doctor, it is enough to include two to three servings of fish in the menu per week to notice positive changes.