冷蔵庫の食品保存6ステップ：4℃確認・生肉の密閉・残り物の日付管理
冷蔵庫用温度計で4℃以下を確認し、生肉の汁による交差汚染を防ぎ、空気の循環と残り物の保存日数を管理します。
AI編集 · 管理者が最終承認
米国FDAとUSDAの家庭向け食品安全情報に基づくガイドです。食品包装に、より短い期限や個別の保存方法がある場合はそちらを優先します。表紙は実際の家庭の冷蔵庫の写真ですが、写真の食品配置を安全な見本として推奨するものではありません。
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U.S. Food and Drug AdministrationAre You Storing Food Safely? ↗FDA primary source: refrigerator ≤40°F (4°C), freezer 0°F (-18°C), appliance thermometer, airflow, two-hour rule and one-hour rule over 90°F; odor cannot reliably indicate pathogenic contamination.USDA FSISWhere in the refrigerator should raw meat be stored? ↗USDA primary source: use containers to prevent raw meat juices dripping onto foods; all fridge areas need ≤40°F and adequate airflow. Lower shelf is practical placement, not a mandatory USDA zone.USDA FSISHow long can I keep meat in the refrigerator? ↗USDA reference storage intervals: ground meat and raw poultry 1-2 days, beef/lamb/pork steaks and roasts 3-5 days, cooked meats and seafood 3-4 days.FoodSafety.govCold Food Storage Chart ↗US government food storage chart for 40°F/4°C refrigeration and 0°F/-18°C freezing; general references do not override shorter package dates.Wikimedia CommonsFile:Open refrigerator with food at night.jpg ↗Actual original W.carter 2016 photo, CC BY-SA 4.0, author credit and license linked. Image depicts an open refrigerator but not an endorsed food layout.Wikimedia CommonsCommons:Reusing content outside Wikimedia/technical ↗The source permits direct hotlinking, while warning that individual image licensing and author credit remain mandatory.