Buenos Aires, December 5 (NA) – Starting yesterday and during the long weekend, outdoor temperatures of 35°C or more will not only make you sweat profusely but will also put the food stored in the refrigerator at risk. You'll need to prepare for what is expected to be a sweltering Thursday and Friday; temperatures would begin to drop slightly on Saturday, lasting until Monday, when there is a chance of rain. As the refrigerator works to its limit and requires more compression time, it may not cool sufficiently, as reported by the Noticias Argentinas news agency. Any minor failure (opening the door too often, a motor breakdown, a power outage, poor ventilation) can cause some foods to spoil rapidly. Moreover, a 1–2 hour power outage can raise the internal temperature to dangerous levels. Everyone knows that the door should not be opened unnecessarily, the temperature should be lowered to the coldest setting, space should be left around for ventilation, and a bottle of frozen water should be placed on the top shelves to help stabilize the temperature. This is not a time to waste food. But even so, stored food can spoil, especially with frequent power outages. In such cases, it is advisable to use a cooler with ice for dairy and meat products. Here is a clear guide on which foods spoil first and how to recognize it: Dairy products: they are very sensitive even to small temperature variations. Spoilage signs: too strong a smell, cloudy eyes (if whole), soft or viscous texture. Ready-to-eat meals: when the refrigerator's internal temperature rises, bacteria reactivate: stews, cooked pasta, rice (especially risky due to Bacillus cereus). Sauces, cooked chicken. They spoil if the refrigerator temperature rises above 7°C. Milk, Yogurts, Cream / heavy cream, Soft cheeses (cream cheese, ricotta, mozzarella). Spoilage signs: slight bubbling, sour or “fermented” smell, texture change. Eggs and homemade mayonnaise. Spoilage signs: strong smell, sticky or viscous texture, color change. Fish and seafood. They don't become dangerous, but they spoil very quickly: Lettuce, Spinach, Arugula, Swiss chard – become “slimy”, with black edges and an unpleasant smell. Key recommendations 1. Check the refrigerator temperature: ensure it stays at 4°C (40°F) or less, and the freezer at -18°C (0°F) or less. 2. Do not leave perishable food at room temperature: The recommended time is significantly reduced with the heat, often to less than two hours. 3. Airtight storage: Store food in airtight containers to help maintain its quality and prevent cross-contamination. 4. Quick consumption: Eat leftovers and perishable products as soon as possible, even if refrigerated, during a heatwave. Since the refrigerator and freezer are always on, electricity companies point out that they are among the appliances that consume the most energy. In any case, there are several tips to remember: do not put hot food in the refrigerator; open the doors as little as possible; adjust the thermostat so the appliance does not over-cool; clean the back at least once a year; keep the refrigerator installed away from heat sources. Spoilage signs: sour smell, phase separation, swollen package, bitter taste. Raw meats: need to be below 4°C. Beef, Chicken, Pork, Fish (the first to spoil). Spoilage signs: dry edges, sour smell, grayish color. Leafy vegetables. The most delicate of all. Even in a functioning refrigerator, they last very little. The egg is only safe if it is always below 7°C. Homemade mayonnaise is very risky. Cold cuts: Ham, Sliced cheese, Mortadella, Milan-style salami (better resistance, but not invulnerable).
