During warmer months, bacteria multiply more rapidly when temperatures rise, leading to higher levels of food contamination. To protect food from dangerous bacterial growth, proper storage practices are essential. This guidance comes from a senior expert at ROSBIOTECH University, focusing on veterinary and sanitary inspection and biological safety .
Food spoilage is driven by a range of microorganisms, including enterobacteria, pathogenic staphylococci, bacilli, clostridia, and vibrios, along with yeasts and molds. These organisms can grow on the surface and inside foods, causing mucus, rotting, rancidity, and sour flavors. As a result, the appearance, texture, taste, and aroma of foods may change significantly .
Perishable foods are the ones most often linked to foodborne illness. This includes meat, fish, poultry, eggs, milk, and derived dairy products, as well as fast foods, salads with sauces such as sour cream or mayonnaise, and cream-based desserts.
To minimize the risk of foodborne illness, perishable items and prepared meals should be kept at refrigeration temperatures between 2°C and 6°C, and safe storage times must be observed.
Examples shared by the expert illustrate practical time limits for common items. Pork, lamb, or beef kebabs can be stored for up to 36 hours. Meatballs, steaks, offal, and pâtés should remain refrigerated for no more than 24 hours. Salads made from processed vegetables and herbs or raw vegetables and fruits should be consumed within 18 hours if unridden by dressing; if dressed with mayonnaise or another sauce, the window tightens to 12 hours. Salads containing canned vegetables or eggs have the shortest shelf life, typically 6 hours when kept in the fridge at the appropriate temperature .
Fish and fish products should be stored no longer than 24 hours. Smoked or fried fish is safe for up to 48 hours. Milk and dairy products should be consumed within 36 hours, while fermented dairy products such as kefir, yogurt, cottage cheese, and homemade cheeses may last a bit longer, up to about 3 days. Desserts like pastries, pies, and jellies typically stay fresh for 24 hours, while custards and whipped cream-based cakes should be eaten within 18 hours .
The expert emphasized that foods and ready meals, including fast food, salads, sandwiches, and both meat and dairy products, stored at elevated temperatures, remain safe for consumption only for a narrow window of 1–2 hours in typical domestic conditions .