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What methods of food storage can reduce my risk of food poisoning?

The following methods of food storage can reduce your risk of food poisoning: 

  • Separate raw meats, poultry and fish from other foods in the refrigerator. Store them in a bin or tray to catch possible dripping, or on the lowest shelf.
  • If you're not using meat within two to three days of purchase, freeze it in moisture-resistant wrap. After securely wrapping, place it in plastic freezer bags.
  • Use eggs within three to five weeks of purchase. Refrigerate them as soon as you get them home. Keep them in their carton and place them in the coldest part of the refrigerator—not in the door, which can cause temperature fluctuations that lead to bacteria growth.
  • If your refrigerator and freezer do not have built-in thermometers, put some there. The refrigerator's temperature should be at or below 40 degrees; the freezer should be at two degrees.
  • Refrigerate or freeze perishable foods within two hours of purchase or preparation, but sooner (within one hour) if the room temperature is above 90 F (32.2 C).

This content originally appeared on HealthyWomen.org.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.