The principle of keeping food in the refrigerator is very simple, that is, using the low temperature environment in the refrigerator to reduce the metabolism and reproduction speed of microorganisms, so as to achieve the purpose of prolonging the shelf life of food. However, food will still deteriorate gradually with the passage of time, and the deterioration rate will be fast or slow according to the types, properties and sanitary conditions of food.

Under normal circumstances, green leafy vegetables should be stored in the cold room, and it is best to update them every three days. Beans, eggplant, tomatoes, green peppers and cucumbers can be kept for 4-5 days, while potatoes, carrots, onions and cabbages can be kept for a long time and can be kept for half a month. Meat can be kept in a frozen state for half a year.

Leftovers and leftovers, except leafy vegetables, are not recommended to be preserved, and other leftovers can be put in the refrigerator for refrigeration. If the food is left at room temperature for more than 2 hours, it may cause the rapid proliferation of microorganisms, so the leftover food should be stored in the refrigerator in time and heated and cooked thoroughly before eating.

Refrigerator is not a safe. Food will lose its nutrition and deteriorate gradually if it is stored for a long time. When using the refrigerator to store food, we should follow the principle of classified storage and separation of raw and cooked food. Frozen food should not be thawed repeatedly, and the refrigerator should be cleaned regularly to add a guarantee to the family's food safety.

Source of reference: Food should be carefully stored, and the refrigerator is not a safe.