operate at around 4°C (40°F), which slows bacterial growth but does not eliminate microorganisms. Over time, bacteria, molds, and yeasts can continue multiplying, especially if food has already been contaminated before refrigeration.
Repeatedly opening the refrigerator door, storing food while still warm, or leaving leftovers at room temperature before refrigerating can all shorten a food’s safe storage life.
For this reason, refrigeration should be viewed as a way to extend freshness—not to preserve food indefinitely.
Three Foods That Deserve Extra Attention
Cooked Seafood
Cooked fish, shrimp, squid, shellfish, and other seafood are highly perishable. Even when refrigerated, they should generally
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