5 foods with very short shelf life, long -term storage are harmful mistakes, eating only poisoning

#food #Short expiry date #Food preservation #poisoning #misconception

Just because you leave something in the refrigerator, does not mean it will last forever.And it will be very wasteful to discover some foods that you just stored a few days ago!To avoid this, you should avoid harmful mistakes when preserving these 5 foods for a long time because they have a very short shelf life, even when left in the refrigerator.The consumption of them sometimes makes you poisoned or even other serious diseases.

1. Cooked rice

According to Kylie Bensley plastic surgery expert (USA), everyone should run out of rice as soon as possible, within one to two days after cooking."This is because spores called Bacillus Cereus, a type of bacteria that cause gastrointestinal diseases," she said."This spore is heat -resistant and does not die when cooking, but it can produce bacteria when cooled or at dangerous temperatures, from 4 to 60 degrees C"

2. Boiled eggs

Although you do not need to worry about raw eggs, boiled eggs should be consumed a week after storage in the refrigerator.

"Boiled eggs can still contain bacteria like Salmonella or Listeria, this is even more solid when the egg is not completely cooked (peach eggs).Remove cracked eggs before consumption, ”said Kristin Kirkpatrick, a nutritionist at Cleveland Clinic.

"Eggs need to be stored at a temperature of about 4 degrees Celsius or lower to be considered safe from the growth of bacteria."

3. Lettuce (lettuce)

"Lettuce has high water activity (contains lots of water), basically the ratio between the vapor pressure in food and the vapor pressure of pure water," Bensley noted."The higher the rate, the more the ability to escape from food cells and go into bacterial cells."

However, lettuce can be up to 30 days.All you have to do is wrap leaves in foil."The activity of water in lettuce can also be reduced by placing paper towels in pocket or vegetable box," she continued."Therefore, paper towels will absorb the amount of water lost from lettuce leaves, avoiding to create conditions for bacteria to grow."

4. Kale (spinach, spinach)

According to nutrition expert Adita Lang (USA), the kale must be left for about three days in the refrigerator.She advised you to put them in a cup of water so that they are always fresh.

"Ordinary people will keep kale in the product bag and throw them into the vegetable compartment," she said."Here, kale starts withering and soft because of the lack of moisture needed."

5. Cut watermelon

The key to extend the life of watermelon is not cutting watermelon until you are ready to eat it all.Bensley warned: "The intact watermelon can be stored in the refrigerator for a long time, but after cutting, the watermelon is very easy to fail. After cutting, the water will escape from the fruit meat and lose the sweetness."

For ripe watermelon sold, you can hold for a few weeks and to keep the taste of each piece of melon, store in closed boxes and eat after three to five days.