When the temperatures rise, so does concern for food safety. Most of us know we need to put certain foods in the refrigerator to keep them food safe — foods like milk, meat, eggs, chopped tomatoes and cut melons. But there are other foods that may not be so obvious.
Here's a list from the Academy of Nutrition and Dietetics of foods that need to go into the fridge to be safe and last longer.
1. Some tortillas are prone to molding. That's why the fine print on many tortilla packages recommends refrigerating after opening. Chill them and they'll stay in tip-top shape until the expiration date on the package.
2. Cured meats, including salami, are less likely to harbor bacteria than cooked meats, but that doesn't mean they're always 100-percent safe. A 2006 study of 1,020 dry Italian salamis found that 23 percent of them contained the bacteria Listeria monocytogenes. Cured meats also can contain other harmful bacteria such as E. coli. Store opened salami in the refrigerator for up to three to four weeks to slow potential bacterial growth.
3. It's fine to ripen bananas on the kitchen counter. Trouble is, they keep ripening, and ripening and ripening. Once they're ready to eat, pop them in the fridge. If their skins turn brown, don't worry — they're still fine.
4. Nuts' fragile unsaturated fats go rancid quickly. While that won't hurt your health, it's definitely bad news for flavor. Keep nuts tasting their best by stowing them in a moisture-tight plastic or glass container in the refrigerator for up to a year.
5. Maple syrup has a surprisingly short shelf life. So if yours is sitting in your pantry, it's time to relocate it to the fridge. Stored in a glass container or a tin, maple syrup usually can stay fresh for up to a year. However, if you notice any mold growth, be sure to toss it immediately.
6. Dried fruit has less moisture than fresh fruit, so it doesn't spoil as quickly, but it still needs refrigeration for maximum freshness. Keep it in the main compartment of your refrigerator for up to six months.
7. Restaurants may leave their ketchup on the table, but that doesn't mean you should. While its high acid content will keep most bacteria at bay, cool temperatures help maintain flavor and freshness. Refrigerate ketchup for up to six months.
8. Within a single day of harvest, an ear of corn will lose up to 50 percent of its sugar when left at room temperature. Unless you're going to cook it right away, keep corn on the cob in the fridge — husks and all — for up to two days.
9. Chocolate syrup is an easy way to make a glass of milk taste even better. But not if it has developed funny flavors. Chill yours after opening and you can enjoy it for six months.
10. Pecan and pumpkin pies are made with eggs and can be magnets for bacteria. Fresh from the oven, they're okay to eat at room temperature for up to two hours and only one hour if it is over 90 degrees. After that, they should go straight into the fridge for a maximum of three days.
Q and A
Q: What is "oil pulling" and is it a healthful practice?
A: Oil pulling is a folk remedy that involves swishing a small amount of oil, usually coconut or sesame, in one's mouth for one to 20 minutes. The oil is not swallowed, but is spit out. The practice originated in India as part of Ayurvedic medicine and is common today with alternative medicine practitioners. Adherents believe that the oil "pulls toxins" from the mouth that would otherwise end up in the body. There's not much proof to back up any benefits for oil pulling. Recent research in the International Journal of Clinical Pediatric Dentistry found that oil pulling did not provide any benefits as an antimicrobial agent. The American Dental Association says there is a lack of evidence on oil pulling and warns that it is not a replacement for standard dental care: brushing twice a day with a fluoride toothpaste and flossing daily. A problem with alternative treatments, like oil pulling, is that they may displace evidence-based practices. Another concern o foil pulling is clogged drains. If coconut oil is spit into the sink, it can solidify in cold temperatures and cause drainage problems. - Environmental Nutrition.
Charlyn Fargo is a registered dietitian with Hy-Vee in Springfield, Ill., and a spokesperson for the Illinois Academy of Nutrition and Dietetics. For comments or questions, contact her at [email protected] or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.
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