Storing ketchup in the cupboard and avocadoes in the fridge may be something we do on autopilot when emptying our shopping bags.
But these scientists suggest that our kitchens may need a bit of a shuffle, as we’re actually storing many of our staple food items wrong.
Opened bags of flour, mayonnaise and potatoes are among numerous perishables that fall victim to this in our homes.
But do you agree?
Brace yourselves, as MailOnline reveals a contentious list of food items and where they really belong in kitchen.
Avocadoes
Where avocadoes belong really depends on what stage of ripeness they are in.
Unlike other fruits, such as berries and melons, avocadoes only start to ripen once they’ve been picked from a tree.
This is the reason why many store-bought avocadoes feel quite hard, as they haven’t ripened at all by the time you take them home.
Because of this, Glad suggests fresh avocadoes should not be stored in the fridge as it will only keep them harder for longer, with the ripening process slowed down.
Only once they have completely softened and ripened should they sit in these colder temperatures.
This will keep them at a good level of ripeness for longer and therefore keep them much tastier for much longer.
Food Safety Consultant, Bruce Ferree, at Insight Food Safety Consulting told MailOnline: ‘Intact fruit can be stored at room temperature. Once damaged or cut, the fruit will darken due to sugar/protein reactions.
‘The fat may become rancid rapidly at room temperature. It is best to chill and refrigerate avocadoes.’
Where avocadoes belong really depends on what stage of ripeness they are in
Raw meat
It’s widely known that raw meat should be kept in the fridge, but did you know it’s best kept on the bottom shelf?
Professor Humphrey of the University of Liverpool, previously told MailOnline: ‘The golden rules of fridge hygiene are that raw meat must always be stored at the bottom of the fridge.
‘You must also keep food that is to be eaten raw separate from processed, home-cooked or raw meat. Fish is generally clean from bacteria, but it does spoil quickly.’
Not only is the bottom shelf closest to the freezer, but cold air naturally sinks and collects at the lowest level of the fridge.
This makes it the coldest spot of the appliance and therefore the perfect place to keep your steaks, chicken and other meat – providing it is separated and contained.
It’s widely known that raw meat should be kept in the fridge, but did you know it’s best kept on the bottom shelf?
Ketchup and Mayonnaise
It’s an age-old debate that divides households – where should ketchup and mayonnaise be kept?
While many argue that sauces should always go in the cupboard, others think they stay fresher for longer in the fridge.
To settle this, scientists say that both are safe at room temperature until opened, but putting them in the fridge is the better option.
Mr Ferree continued: ‘Both are safe at room temperature until opened. Once opened, it may become contaminated with spoilage or pathogenic bacteria.
‘Generally, pathogenic bacteria cannot grow and proliferate in products with a pH below 4.6.
‘Mayonnaise is not acidic enough to prevent pathogen growth and proliferation so it must be kept refrigerated after opening.’
Keeping mayonnaise in the fridge also allows buyers to steer clear of salmonella – a bacteria which is often found in eggs and poultry products.
In some cases, this can materialise as a fever, diarrhea and stomach cramps which generally last for up to a week.
‘Mayonnaise is quite different from ketchup,’ he added.
‘Ketchup is highly acidic, while mayonnaise contains a lot of fat (it’s an emulsion of water and fat).
‘If mayonnaise is kept at room temperature, the oils will go rancid. While ketchup will not go rancid, its color may darken at room temperature due to the presence of sugars and some protein.’
It’s an age-old debate that divides households – where should ketchup and mayonnaise be kept?
Apples
Placing apples in a coffee table centerpiece bowl may be the go-to option for many fruit lovers.
Yet, scientists say that keeping your Granny Smiths and McIntosh’s in the fridge may make them taste even better.
As an apple ages, it releases a gas called ethylene – a hormone that signifies the fruit is ripening.
But it’s understood that storing apples in the fridge slows this process, making the fruit tastier for longer.
Mr Ferree said: ‘Intact fruit can be safely stored at room temperature, but refrigeration improves taste quality.’
Scientists say that keeping your Granny Smiths and McIntosh’s in the fridge may make them taste a little better
Flour
Chucking an opened bag of flour in the cupboard is perhaps an oversight for many of us once baking has concluded.
But it’s actually believed that keeping this in an airtight container is the best way to keep the product at its prime.
This will not only keep pests at bay but water out of the flour which can fall victim to bacteria and even mould.
Sarah Potter, a member of the Food Safety and Quality Management Division at the Institute of Food Technologists, told MailOnline: ‘A tight sealed container not only prevents pests, but it keeps water out.
‘Water can create an environment for pathogens to grow alongside clumping up flour. Because of the low water activity in flour, pathogens like mold and bacteria will not grow in flour.
‘This doesn’t mean they aren’t present. They are killed through the cooking process by the heat.’
Storing flour in a dark place, like a cupboard, is also integral.
Light and heat causes the flour to become rancid which doesn’t affect its safety, but creates an off-taste that will effect any food made with it.
She added: ‘A cool, dark place is best for both white and whole grain flours, but especially because it prolongs the shelf life of whole grain flour.’
It’s actually believed that keeping flour in an airtight container is the best way to keep the product at its prime
Eggs Storing eggs in the fridge door may seem like a no-brainer, with perfectly-sized slots that seem too obvious to say no to.
But Vlatka Lake previously told MailOnline these should actually be stored at the far back and nowhere near this spot at all.
As it turns out, egg racks are susceptible to changes in temperature due to the fridge door opening and closing.
This can cause your eggs to rot far more quickly than they would otherwise.
Egg racks are susceptible to changes in temperature due to the fridge door opening and closing
Bread
It’s not uncommon for bread to be refrigerated too, with many under the belief that cooler temperatures will make it fresher for longer.
Surprisingly however, science suggests this is also a no-no, as doing so can make it go completely stale.
Low temperatures in the fridge cause the starch within the loaf to recrystallise, making it harder and stiffer.
Mr Ferree added: ‘Bread is considered a non-hazardous food and can be stored at room temperature.’
Low temperatures in the fridge cause the starch within a loaf of bread to recrystallise, which make it harden and stiffer
Potatoes
You may be surprised to know that potatoes are the ‘most important food’ to keep away from the fridge, according to the Food Standards Agency.
It explains: ‘When these are stored in the fridge, the starch in the potato is converted to sugar.
‘When baked or fried, these sugars combine with the amino acid asparagine and produce the chemical acrylamide, which is thought to be harmful.’
Mr Ferree also agrees with this sentiment adding that cooler temperatures cause ‘spoilage organisms to grow’.
‘Generally, it is safe to store at room temperature but watch for softened potatoes,’ he stressed.
You may be surprised to know that potatoes are the ‘most important food’ to keep away from the fridge, according to the Food Standards Agency
Cake
Finally, much like bread, cake can also be stored outside the fridge at room temperature.
But, scientists warn that you must check the ingredients first as icing can present a different hazard to the cake itself.
Mr Ferree continued: ‘The icing on the cake may present a different hazard and risk due to its moisture content and ability for pathogens to grow and proliferate.
‘Science says to err on the side of food safety and store refrigerated.’
Much like bread, cake can also be stored outside the fridge at room temperature
