We’re all guilty of purchasing too many groceries which end up frozen in the fridge, only to be discovered one or two weeks later. Then the question comes: ‘Can I still eat that?” Well, let us help equip you with the necessary knowledge you need on the shelf life of refrigerated fresh food.
*Disclaimer: below guidelines to storing food are only meant to be an estimate, so do refer to actual expiration dates on the package too.
Chilled Poultry and Meats
It is important to store poultry and meats in the freezer or the fridge to prevent the growth of bacteria that may lead to food poisoning. Store them in sealed containers and avoid putting ready-to-eat food together to prevent cross-contamination. Purchasing meat or poultry from local supermarkets will also come with a use-by date, and you should always abide by it! Here are some guidelines for storing chilled poultry and meat in the freezer and refrigerator:
Freezer (-18°C and below)
Sausages: 1 - 2 months
Beef / Veal: 4 - 12 months
Lamb / Mutton: 6 - 9 months
Pork: 4 - 6 months
Poultry: 6 - 12 months
Refrigerator (4°C or below)
Sausages: 1 - 2 days
Beef / Veal: 3 - 5 days
Lamb / Mutton: 3 - 5 days
Pork: 3 - 5 days
Poultry: 1 - 2 days
Fresh Vegetables and Fruits
Storing vegetables and fruits in the freezer isn’t necessary, but keep in mind that fresh produce does have a shorter shelf life than other food. Similarly, some fruits and vegetables do better at room temperature (like bananas, onions and potatoes) as opposed to storing them in the fridge. The production of ethylene gas by some fruits and vegetables will also over-ripen the other fresh produce in your fridge, so it is important to separate them by categories. For more information on refrigerator best practices, read here. Check below for common vegetables and fruits and their shelf life in the fridge:
Refrigerator (4°C or below)
Cabbage: Up to 3 days
Chinese Spinach: Up to 5 days
Lettuce, Capsicum, Bok Choy, Tomato: Up to 7 days
Ladyfinger, Eggplant: 2 - 3 days
Broccoli, Cucumber: 2 - 5 days
Carrots: Up to 2 weeks
Chilli: Up to 3 weeks
Strawberries, Raspberries: Up to 3 days
Mangoes, Pears: Up to 4 days
Blueberries: Up to 1 week
Apple, Lemon, Limes, Grapefruit, Oranges: Up to 3 weeks
For a more extensive list, read here.
Fresh Seafood
When purchasing fresh seafood, avoid those that come with a strong ammonia smell as it is an indication for being stale. For fish, you should always choose those with clear eyes, firm flesh and red fish gills. Shellfish must be scrubbed clean before opening or cooking to remove external bacteria and waste trapped on the shell. Seafood should be refrigerated immediately to reduce bacteria growth. Here’s how long you should store them for:
Freezer (-18°C and below)
Fish: 2 - 4 months
Clams, Mussels, Oysters and Squids: 3 - 4 months
Crabs, Crayfish, Prawns, Lobsters: 2 - 3 months
Refrigerator (4°C or below)
Fish: 1 - 2 days
Clams, Mussels, Oysters and Squids: 1 - 2 days
Crabs, Crayfish, Prawns, Lobsters: 2 - 3 days
Fishball, Yong Tau Foo: 1 - 2 days
Dairy and Preserved Food
Dairy products do not have to be kept in the freezer but will need to be refrigerated to keep fresh. Most preserved food like preserved fruits, meat floss and nuts do not need to be refrigerated, but it is still best to check the packaging for directions. For example, some food products require storing conditions below 25°C and out of direct sunlight. Both dairy and preserved food products will also come with their shelf life expiry date, and it is best to follow these as closely as possible.
For more detailed information and tips on storing food, you can read more via these links: National Health Service, Singapore Food Agency, Foodsafety.gov and Realsimple.com.
