Tip of the week: How to fight food spoilage

Catch the culprits. Apples, bananas, cantaloupes, pears, and peaches all emit ethylene, a chemical that can speed up the spoiling process of adjacent produce. Keep these fruits separate.

Keep salmonella at bay. Avoid putting raw meat, poultry, and seafood on the top shelf of the refrigerator. “Their juices, which contain bacteria, can drip down and contaminate other food.”

Refresh stale bread. A little bit of heat is all you need. Spray your stale loaf of bread or too-crusty rolls with water and rebake at 325 degrees. Loaves should bake for 20 minutes and rolls for about five.

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up

Don’t get freezer-burned. Remove meats from their original packages and dip them in cold water before freezing. The water gives the food an “even protective layer” that acts as a shield.

Source: Family Circle