While some foods can be safely stored on the kitchen counter, certain types of food should be refrigerated or otherwise stored to reduce bacterial growth, maintain freshness, and reduce food spoilage.

Here are seven foods that should never be stored on the kitchen counter, along with safer storage options for each.

To reduce the growth of harmful Salmonella bacteria, eggs should stored in the refrigerator. Whole eggs in their shells can be safely stored in the refrigerator for three to five weeks.

Studies show that keeping peppers in the refrigerator is necessary to reduce water loss, slow ripening, and prevent spoilage. To maintain freshness, peppers can be stored in a plastic bag in the refrigerator for up to five days.

Studies show that storing red fruits in the refrigerator slows down spoilage and prevents the loss of their natural sugars and organic acids. It is recommended that strawberries be kept in the refrigerator for one to three days; blueberries for 10 to 14 days; and fresh berries for three to six days.

Potatoes should not be left on the counter or in places where they may be exposed to sunlight, heat or moisture, which can lead to premature spoilage.

Research shows that potatoes should be stored in a dark, cool place, such as a pantry or cupboard, to maximize nutrient retention.

To prolong overall freshness and shelf life, store potatoes in plastic or perforated paper bags.

Cucumbers and other water-rich fruits and vegetables should be refrigerated to preserve freshness and moisture, which would otherwise be depleted if left on the counter.

It is recommended to consume cucumbers within a week of refrigeration to ensure the best quality, flavor and moisture level.

To reduce the growth of harmful bacteria that can cause food poisoning, condiments such as mayonnaise should be refrigerated after opening.

After opening, the United States Department of Agriculture (USDA) recommends storing mayonnaise in the refrigerator for up to two months.

For optimal freshness, fruits and vegetables that are sliced or diced at home or purchased pre-cut should not be left on the counter for storage.

Refrigerating pre-cut produce is essential to minimize the growth of bacteria that can lead to infections or foodborne illness.

Source: prizrenpost