Jackie London of "Good Housekeeping" is here to help put your perishable items in the right place.
After a trip to the grocery store, are you loading your refrigerator correctly? Probably not, but one expert is here to help.
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Jackie London, a registered dietitian and nutrition director at Good Housekeeping, is showing Inside Edition how to properly store groceries in the fridge.
While a container of milk is generally one of the larger items, you can't just put it where it fits, especially if that's the door.
"You do not want this to be in the door, because this is going to be the most susceptible to room temperature," she said. "It's going to be the lowest temperature in the fridge since you are opening the door all the time."
Instead, London advises placing milk in the back of the fridge.
"This is gonna be one of the cooler places that is gonna keep this at 40 degrees or less which is where you want the fridge temperature to stay," she said.
While many refrigerators have a special compartment for eggs on the door, London contends that eggs don't belong there. Instead, always keep eggs on a shelf and in their original containers.
That leaves the door, which London has said should be reserved for items that don’t spoil easily, like mustard, mayonnaise, soy sauce and other condiments.
As for fresh fish, she said: “You want this to be in one of the cooler areas of the fridge; this would be the meat saver. Keep it down here as long as it is far away from any fruits and veggies so that you reduce risk of cross contamination.”
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Fruits and veggies should be stored in the bottom bins because it "is going to be the lowest humidity point and it will keep them fresher longer and they will stay crispier."
Garlic, onion and citrus fruits don't need to be in the fridge at all, but if you want to preserve them, they can go in the produce bin.
But items like nuts and nut butters "belong in the fridge if you are going to store them for a few months if you don't use them frequently," London said.
