Food safety and home organization: Expert storage and management tips

Experts and health agencies provide guidance on food safety, household organization, and proper storage to prevent bacterial contamination and maintain order.

Regarding food safety, Boticaria García warns that leaving canned goods open in the refrigerator is a significant health risk, as it exposes food to oxidation and bacteria like Salmonella and E. coli. Experts recommend transferring contents to airtight containers rather than using a plate as a cover. For power outages, a closed refrigerator typically keeps food cold for four hours, while a full freezer can last up to 48 hours.

Storage guidelines vary by item. According to ANMAT and Senasa, raw minced meat should be consumed within one day, while cooked meat and fish are safe for two to three days. Leftovers are generally recommended to be consumed within three days. Specific foods like tomatoes, onions, and bananas are best kept outside the refrigerator to maintain quality.

In terms of home organization, the 80/20 rule suggests leaving 20% of storage space empty to prevent overcrowding and facilitate cleaning. For clothing accessories, using pull-out hangers for ties and belts can optimize space and prevent wrinkles.