Understanding how fridge temperatures vary can help you avoid one common storage error and keep your eggs fresh for longer. According to experts, certain parts of the fridge are warmer than others, which can affect how quickly perishable items, like eggs, spoil. Melissa Kilcoyne, Business Development Manager from certified online training course provider, Virtual College - who offers food storage and food hygiene training - explained which spot is a no-go and why.
One of the most common mistakes people make is placing eggs in the fridge door, a spot that may seem convenient but could lead to faster spoilage. She said: “Use the top shelf to store ready-to-eat foods such as cooked meats, sandwich fillings and leftovers as they won’t drip down and contaminate other items. Leftovers usually last up to four days on the top shelf.
“Place dairy products, eggs and packaged food that doesn’t require cooking on the middle shelves, as the temperature is slightly cooler here.” Since the fridge door is often opened and closed, it’s the warmest part of the fridge, making it less ideal for perishable foods. Instead, reserve this space for items with natural preservatives, like sauces and drinks, which can better withstand the temperature fluctuations.
The storage pro added: “The lower shelf is the coolest part of the fridge and is where raw meats and fish in sealed containers should be stored, to minimise the chances of cross-contamination. “Use the crisper drawers for stori.