Food safety experts advise on proper refrigerator storage

Nutritionists advise on proper refrigerator organization to ensure food safety and maintain quality. A common mistake is storing leftovers directly in large pots within the refrigerator. Large volumes of food, such as soups or beans, can retain heat in the center for extended periods, creating an environment favorable to microorganism growth. To mitigate this, experts recommend dividing leftovers into smaller, shallow containers to increase surface area and accelerate cooling.

Additionally, the refrigerator door should not be used as a primary storage area for highly perishable items. Because the door is exposed to external air every time the appliance is opened, it experiences the greatest temperature fluctuations. Perishable goods such as milk, eggs, deli meats, opened fish or meat, and homemade sauces should be kept in the more stable internal sections or bottom drawers of the refrigerator to prevent spoilage.