Never store meat in the refrigerator without cutting it first

0 < p>Meat product is not cheap. Fortunately, most prepared meat dishes can be stored for several days or remade into a new dish. According to the Centers for Disease Control and Prevention (CDC), in order for meat to be safe to eat, it is important to store it properly.

CDC warns that before sending meat to the refrigerator, it must be cut into small portions. You need to put the meat in the refrigerator within two hours after cooking. For food that was left on the table at a temperature above 30 degrees (relevant during summer picnics), the limit is one hour.

This is done in order to prevent the growth of bacteria. It is recommended to send cooled food to the refrigerator. For faster cooling, it is recommended to cut the meat into small pieces.

According to the CDC, Escherichia coli and Salmonella may be present in the meat. Diarrhea, urinary tract infections, respiratory diseases, and bloodstream infections may occur if the contaminated product is consumed.