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.”
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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
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