Pre-prepared dishes and foods are one of the effective ways to save time and money. However, leftovers that stay in the refrigerator too long can pose health risks. How to find a balance between savings and safety? An infectious disease doctor explains how long prepared food can be stored in the refrigerator.
Low-Risk Foods
* Fruits and Vegetables. Thoroughly washed and cut fresh fruits usually retain their freshness for 3-5 days. Cooked vegetables, such as sautéed or steamed, are best stored in an airtight container for 3 to 7 days. Legumes can be stored for up to 10 days without spoiling. Bananas in the refrigerator quickly turn black, so they are best used only for baking.
* Bread. Homemade bread can be stored for about 3 days at room temperature, while store-bought bread is safe to eat for 5-7 days. Storing in the refrigerator extends the shelf life by another 3-5 days, but this may negatively affect its taste and nutritional value.
Medium-Risk Foods
* Pasta and Grains — barley, oatmeal, wheat, and buckwheat — retain their beneficial properties in the refrigerator for up to 3 days and do not spoil.
* Soups and Stews with Meat or Fish can usually be stored at temperatures up to 5⁰C for 4-5 days without losing flavor.
* Desserts and Sweets can be stored in the refrigerator for about 2-3 days. If the filling contains cream, protein, or sour cream, they should be consumed within 1-2 days. It is important to maintain a temperature (no higher than +5⁰C).
High-Risk Foods
* Meat and Poultry. When prepared as pâtés, they can be stored in the refrigerator for no more than 1-2 days. Cooked steaks, fillets, chops, and roasts are safe to eat for 3-4 days after cooking.
* Cold Salads with Eggs, Tuna, or Chicken should be eaten within 1-2 days.
* Raw Eggs can be safely stored in the refrigerator for 7-10 days. They can be a source of salmonella, so they should only be consumed after cooking. Hard-boiled eggs are best eaten within 5 days.
* Shellfish (shrimp, oysters, mussels, etc.) and Fish may contain pathogenic microorganisms or toxins. Therefore, the maximum safe storage time in the refrigerator is 2 to 3 days.
For prepared dishes from restaurants or cafes, the 24-hour rule applies. This is because the customer cannot know how fresh the ingredients were before the dish was prepared.
