You might think certain items in your home last forever, especially staples like pantry foods or everyday household products. However, many things go bad much faster than you expect, often because of how they’re stored or overlooked.
Knowing which common items deteriorate quickly can help you avoid waste and keep your home safer and more efficient. This article will shed light on some surprising things in your house that need more attention than you might realize.
Freshly squeezed juice
Freshly squeezed juice goes bad faster than you might expect. Without preservatives or pasteurization, it starts to spoil within a few days.
You should aim to drink it within 2-3 days when stored in the fridge. Citrus juices like lemon or lime can last a bit longer due to their acidity.
Keep your juice refrigerated and use clean containers to slow down spoilage. Leaving it out at room temperature speeds up deterioration and increases bacteria growth.
Berries
Berries spoil faster than you might expect, even when kept in the fridge. Their delicate skin and high moisture make them prone to mold and bacteria.
If you notice excess moisture, pat them dry gently to help slow down spoilage. Storing berries in a breathable container can also keep them fresh longer.
If you can’t finish them quickly, consider freezing your berries. This way, you can enjoy them later without wasting any.
Cooked rice
Cooked rice can spoil faster than you might expect. When left at room temperature, bacteria like Bacillus cereus can grow quickly and cause food poisoning.
To keep it safe, cool your rice quickly and store it in an airtight container in the fridge. Try to eat it within 3 to 4 days.
If you notice an off smell, slimy texture, or any discoloration, it’s best to throw it away. Staying cautious helps you enjoy your rice safely!
Leftover seafood
Leftover seafood spoils faster than you might expect. It can develop a strong, unpleasant smell quickly, signaling it’s no longer safe to eat.
Improper storage or reheating can increase the risk of bacteria growth. You should store seafood in the fridge promptly and consume it within 1-2 days for best safety.
Reheating seafood requires care. Avoid microwaving it, as this can affect taste and texture while encouraging bacterial growth. Instead, gently warm it on the stove or in the oven to keep it safe and tasty.
Olive oil
You might think olive oil lasts forever, but it usually keeps its best quality for only about a year to a year and a half.
Storing it near heat sources like your stove can cause it to spoil faster. Heat speeds up oxidation, which makes the oil lose flavor and go rancid.
Keep your olive oil in a cool, dark place, away from light and air. If it smells off or rancid, it’s time to toss it.
Pre-cut salad greens
Pre-cut salad greens may seem convenient, but they spoil faster than you might expect. Once greens are cut, their edges are exposed, causing quicker moisture loss and wilting.
You can keep them fresher longer by storing them with a paper towel to absorb excess moisture. Avoid washing pre-washed greens again at home, as this can increase the risk of contamination.
Try to use your pre-cut greens within a few days. Buying whole heads and cutting them yourself can also extend their life and keep your salads crisp.
Deli meats
Deli meats can spoil faster than you might guess. Once opened, exposure to air increases bacteria, so it’s best to repackage them in an airtight container.
Even unopened deli meat doesn’t last forever. Check the use-by date and refrigerate it right away after buying.
Keeping deli meats in their original packaging until you’re ready to use them helps extend their freshness. Avoid leaving them out too long once opened.