Spreads and sauces may seem to last forever, but they are often exposed to bacteria, putting you at risk of food poisoning. Bacteria can start multiplying as soon as you open a jarred condiment, especially if there happens to be cross-contamination. “When we make sandwiches, for example, we dip the knife into the spread container, wipe it onto the sandwich and then dip it back into the container,” says Jessica Crandall, a Denver-based registered dietitian, certified diabetes educator and national spokesperson for the Academy of Nutrition and Dietetics. “By doing this, you’re putting some bacteria back into the container.” Also, if there’s water floating on top or discolouration, get rid of the whole jar.
Avoid food poisoning by following these proper preserving tips.
Whole raw eggs can stay in the fridge for three to five weeks. An egg substitute will last approximately 10 days after you buy it or three to five days after you open the cartons, depending on their expiration dates. Keep it any longer and you run the risk of making yourself sick.
Get cracking with these extraordinary ideas on how to use eggs all around the home.
Semi-hard cheeses, such as cheddar and Gouda, have less moisture for bacteria to thrive in, so they can last two to four months in the fridge if they’re properly stored. (Wrap the cheese in a layer of wax paper first, then add a layer of tinfoil on top. This will allow it to breathe without exposing it to air and drying it out). But softer cheeses, such as ricotta, cream cheese, feta, brie and goat cheese, spoil faster. They’ll last one to two weeks in the fridge after opening, but toss them sooner if you see signs of spoilage, such as blue-green mould, which can grow along with illness-causing bacteria such as listeria, brucella, salmonella and E. coli.