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We can prevent food waste and foodborne illness by making the right decisions about refrigerated food storage. What foods need to be refrigerated? How long can foods be kept in the refrigerator?
Refrigerate these foods to keep them safe to eat
Cooked foods that are moist, high protein, and low acid
Many leftovers and cooked savory dishes, like those listed below, are a perfect haven for bacteria that cause food poisoning. Refrigeration prevents growth of most bacteria.
- Leftovers with protein or vegetable ingredients, like tamales, pizza, stir-fry
- Vegetable dishes like potato and pasta salads, stuffing, cooked vegetables
- Cooked meat, poultry, seafood and foods made from them (soups, casseroles, gravy, pot pies, lunch meat, hot dogs)
- Cooked eggs and egg products (custard, quiche, cream pie)
Vacuum packaged meat, seafood, vegetables
Clostridium botulinum bacteria can grow in these foods at room temperature when they are vacuum sealed. Refrigeration slows growth and toxin production. More guidelines on vacuum sealed foods can be found in our publication: Should I vacuum Package Food at Home – SP50-603.
Smoked seafood
A strain of Clostridium botulinum unique to seafood grows slowly at refrigerator temperatures. These products should not be refrigerated longer than 2-3 weeks. Freeze for long term storage.
Homemade garlic or herbs in oil
Clostridium botulinum can also grow in garlic or herbs stored in oil. The only safe way to make this mixture at home is to acidify the garlic and herbs in lemon juice first, and then refrigerate it. The refrigerated mixture must be used within 4 days. Freeze for long-term storage. Guidelines on acidification can be found in our publication Making Garlic and Herb-infused Oils at Home PNW 644.
Refrigerate these foods to maintain high quality as well as safety
Raw eggs; raw meat, poultry, seafood
Cold temperatures maintain quality of raw animal products. Bacteria such as Salmonella and Listeria grow in the intestinal tracts of animals, so it is important to cook refrigerated animal foods thoroughly before eating.
Dairy products (e.g., milk, yogurt, hard cheese)
The quality of dairy products deteriorates rapidly when they are left at room temperature. The dates on cartons are quality indicators. Dairy products will be tasty and safe to eat beyond the date if they have been handled properly.
Nuts, dried fruit
Mold can grow on these products. Refrigeration slows the growth of toxic mold.
Refrigerate these foods to maintain quality
Although these foods can be safely stored at room temperature, they’ll stay top quality longer in the refrigerator:
- Most fresh fruits and vegetables
- Condiments (mustard, ketchup, relish, pickles, mayonnaise)
- Fats, oils, salad dressing, shortening
- Syrup, jam, jelly
- Peanut butter
- Whole grains
- Ground coffee
Do not refrigerate these foods (refrigeration affects quality)
- Honey — sugar crystals will form.
- Raw potatoes, mature onions, winter squash — refrigeration causes undesirable changes in quality (such as flavor). Store at 60oF.
- Bread — bread stales more quickly at refrigerator temperatures. Freeze it instead.
How long to keep foods in the refrigerator
Except for smoked fish and garlic/herbs in oil mixtures, length of refrigeration is not a good index for judging safety of refrigerated foods. Charts that show recommended storage times for refrigerated food are actually just a guide to eating quality. If properly handled, refrigerated foods will still be safe to eat until they show changes in quality: off-odor, mold growth, sliminess.
Please note: A cold-tolerant strain of Clostridium botulinum will grow in lightly smoked fish and other smoked seafood at refrigerator temperatures. These products should not be stored in the refrigerator longer than three weeks. Flavored oils and pesto should not be stored more than 4 days.
Mishandled perishable foods can make you sick even though they look and smell normal!
The safety of moist, high protein foods depends on how they were handled before refrigeration:
- Prepare them with clean hands, utensils, and work surfaces (especially after handling raw meat, seafood, poultry, eggs.)
- Cook meat, poultry, seafood, eggs thoroughly.
- Do not leave perishable foods at room temperature longer than 2-3 hours.
