Too true! #9 always happens to me

Properly managing and storing food in the refrigerator is crucial to minimize waste and ensure food safety. Despite our best intentions, some foods often spoil before we have the chance to consume them. Understanding which items are prone to early spoilage and how to store them effectively can help reduce waste and save money.

Given the current emphasis on reducing waste and promoting sustainability, it is more important than ever to be aware of our food consumption habits. This article takes a closer look at the food items that tend to go bad quickly in the fridge, providing you with the insights needed to make more informed decisions about your storage practices.

Berries such as strawberries, raspberries, and blueberries are delicate and tend to spoil quickly due to their high moisture content. They benefit from being stored in a breathable container with a paper towel to absorb excess moisture.

Leafy greens like spinach, lettuce, and kale often wilt and become slimy before you have a chance to use them. Keep them fresh longer by washing and drying them thoroughly, then storing them in an airtight container with a paper towel.

Herbs like cilantro, parsley, and basil can rapidly turn brown and mushy. Extend their life by standing the stems in a jar of water covered with a plastic bag or storing them in the refrigerator wrapped in a damp paper towel.

Once ripe, avocados spoil quickly. To slow down the process, store them in the refrigerator and consume them within a few days. If you have half an avocado, leave the pit in and wrap it tightly in plastic wrap.

Mushrooms can become slimy and moldy if not stored properly. Store them in a paper bag rather than a sealed plastic bag to help them stay fresh by preventing excess moisture buildup.

Milk can spoil rapidly, especially if exposed to temperature fluctuations. Keep it in the coldest part of your fridge, typically at the back of the bottom shelf.

Cucumbers are prone to getting soft and slimy. Store them in a cool spot in the fridge, preferably wrapped in a paper towel to absorb moisture.

Tomatoes can lose their flavor and become mushy quickly when stored in the fridge. Ideally, keep them at room temperature, but if you must refrigerate, use them within a few days.

Deli meats like ham, turkey, and roast beef have a short shelf life once opened. Keep them tightly sealed in their original packaging or an airtight container and consume them within 3-5 days.

Soft cheeses like ricotta, cottage cheese, and goat cheese spoil faster than hard cheeses. Keep them in their original packaging or an airtight container and monitor for any signs of spoilage.

Cooked grains like rice, quinoa, and barley can quickly develop mold if not stored properly. Keep them in airtight containers and consume within a few days.

Salads, especially those with dressings, become soggy and unappetizing rapidly. Store the dressing separately and mix it only when you’re ready to eat the salad to keep it fresh longer.