STORING UP TROUBLE

The way you store your food can have surprising effects for health. This week: Don’t keep milk in the fridge door

‘THE door area of the fridge is the part with the most temperature fluctuation, making it unsuitable for products that need to be kept at a steady temperature, such as milk,’ says Sylvia Anderson, a food hygiene specialist from Anderson Food Hygiene.

Store foods that don’t need cooking on the top shelf, such as deli meats or leftovers. The shelf under that is best for dairy.

Put raw meats on the lowest shelf. ‘It’s the coldest area and helps minimise the risk of cross-contamination, as anything that drips won’t spill through the whole fridge,’ Sylvia adds.

Condiments, jams and pickles can be kept in the door, as their natural preservatives help them cope with the frequent opening and closing.