In hot and humid summers, ingredients spoil easily.

There are often cases where food is frozen to prevent spoilage and extend storage duration.

However, freezing storage is not a universal solution. Even frozen foods

Store foods properly by adhering to the shelf life, and discard any food that has passed its expiration date.

Freezing food slows down the rate of bacterial growth compared to storing it in the refrigerator or at room temperature.

However, bacteria contamination can occur during frequent opening and closing of the refrigerator door or when adding new food.

▲Listeria ▲Pseudomonas ▲Yersinia, among food poisoning bacteria, do not die easily even at low temperatures

Since it is a low-temperature bacteria, you cannot be completely assured.

Each food item has its own freezing storage period. According to the Ministry of Food and Drug Safety,

▲Uncooked fish and seafood should be stored for 3 months

Cooked fish lasts for 1 month

Processed foods such as ham, bacon, sausage, and hot dogs last for 2 months.

▲Uncooked meat lasts for 1 year

Cooked meat can only be stored in the freezer for up to 3 months.

Once the storage period is exceeded, freshness and quality decline.

Especially when freezing leftover food, it should be carefully sealed and stored.

If not sealed properly, the moisture in the food will evaporate, causing the surface of the food to become dry.

Freezing injury (freezer burn) can occur.

Freezing damage is a phenomenon where food loses moisture and freezes, so if ice crystals are attached to the surface of the food

Frostbite has occurred. Food with reduced moisture content due to frostbite affects the tissue.

Changes occur, causing the taste and flavor of the food to deteriorate. If the entire food is frozen into ice crystals

If it is covered, it may be spoiled, so do not eat it and discard it.

When storing food in the freezer, divide it into single-use portions and seal with plastic wrap to prevent contact with air.

Storing ingredients separately can prevent cross-contamination of food.

The top of the freezer is used to store processed or cooked foods, while the bottom is designated for storing meats and seafood.

It is recommended to keep the freezer temperature below -18°C.

When thawing frozen food to eat, try to consume it as quickly as possible, and if not eating immediately,

The temperature must be maintained below 5 degrees Celsius.

Reporter Choi Ji-woo