Food safety and nutrition: Expert advice on storage and timing

Experts provide guidance on food safety and nutritional habits to prevent illness and manage energy levels. For safe storage, freezers should be set to -18 degrees Celsius, while refrigerators should ideally remain between 1.7 and 3.3 degrees Celsius, never exceeding 4 degrees to prevent the growth of pathogens like Salmonella and E. coli.

Certain foods require careful handling. Undercooked meat, seafood, salads, rice, and pasta should not be kept in the refrigerator for more than two days due to the risk of bacterial growth, such as Bacillus cereus in rice. To prevent hunger shortly after breakfast, nutritionists recommend including high-quality proteins and fiber in the first meal to stabilize blood sugar and promote satiety.

Additionally, research from the US National Health and Nutrition Examination Survey suggests that meal timing may impact health outcomes. A later first meal of the day has been associated with an increased risk of mortality and cardiovascular disease, with those eating after noon showing significantly higher risks compared to those eating between 7 and 8 a.m.