Silke Raffeiner advises proper food storage to prevent spoilage

Nutrition expert Silke Raffeiner of the Verbraucherzentrale Südtirol explains that the temperature and the proximity of different foods determine how long they stay fresh. Perishable items such as fresh fish, berries or ripe tomatoes should be kept cold and placed at the top of the shopping bag, then stored promptly in a fridge or freezer. Ethylene‑producing fruits like apples, pears and ripe bananas accelerate ripening of neighboring ethylene‑sensitive produce, so they should be stored separately. Many fruits and vegetables—including bananas, mangoes, avocados and melons—lose flavor when chilled, while others such as eggplant, tomatoes, cucumbers, zucchini, potatoes, onions and garlic prefer cooler, dark, dry, and well‑ventilated conditions. Plastic bags that trap moisture can cause mold growth and should be avoided. A simple kitchen hack uses a container of ice water to keep sandwiches, drinks or other foods cool on hot days when an ice pack is unavailable, extending their freshness without a refrigerator.

These tips apply to households in Germany, Italy and elsewhere, helping consumers reduce waste and keep food safe.