But refrigerators can’t keep our food fresh forever.
Here are 12 types of items in your fridge that probably need to be checked.
Expired Condiments
I have a confession to make: I like to collect condiments.
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If it has separated or there’s visible mold, toss it.
If it looks OK but has an off smell, toss it.
It’s easy and fast, and always delicious.
Although deli and cured meats are preserved, they don’t have a super-long shelf life.
If you have any preserved meats that are beyond those time frames, throw them out.
Better to be safe than sorry.
Fermented foods can be stored for a long time, but that doesn’t mean they can last indefinitely.
Ground Meat
Our grocery list always includes some kind of ground meat.
We love how quickly it cooks and all thedifferentways it can beused.
Unfortunately, the USDA says that ground meat needs to be used within two days of purchasing.
This is because ground meat undergoes more processing and handling, which makes it more prone to bacterial growth.
What can we say, cheese and a little wine at the end of the workweek makes us happy.
Food Stored in Tins
Canned foods are a lifesaver.
Same goes with slimy produce.
That slippery white coating means that your produce has already begun to rot.
Throw it into the compost pile.
Otherwise, it’s got to go down the drain.
Homemade Salad Dressings & Sauces
We like to make our ownsalad dressingsand sauces whenever possible.
It allows us to use the best ingredients and also control the amount of salt and sugar added.
In fact, they should be eaten within a week or two.
Anything beyond that risks unwanted bacterial growth.
Leftovers & Takeout Cartons
Saving leftovers is a great way to curb your food waste.
They also make a great, no-brainer lunch the next day.
Don’t be embarrassed, because we do it too.
However, this does mean that those items are likely to spoil more quickly than theirbest-by dates.
The folks atArm & Hammerrecommend replacing your fridge box of baking soda every 30 days.
We trust their expertise.
Bottom Line
Refrigerators prolong the life of our food significantly, but not indefinitely.
