I’m a food hygiene expert – never keep eggs in the fridge door as they’ll spoil quick… my tip extends their freshness

A FOOD hygiene expert has revealed why you should never keep eggs in the fridge door.

The debate about where to store eggs has been running for years, with some saying the fridge, while others have insisted it’s better to keep them at room temperature.

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A food hygiene expert has revealed why you should never keep eggs in the fridge door, as it makes them spoil faster[/caption]

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Instead, keep eggs on the middle shelf to ensure they last longer[/caption]

But now one pro has settled things once and for all – by saying they absolutely SHOULD be kept in the fridge.

In addition to that, Melissa Kilcoyne revealed there’s a specific place in the fridge that’s optimum for eggs.

“Place dairy products, eggs and packaged food that doesn’t require cooking on the middle shelves, as the temperature is slightly cooler here,” Melissa, Business Development Manager from certified online training course provider, Virtual College, said.

But if you are keeping your eggs in the fridge door, you’re making a major mistake, Melissa warned.

That’s because it’s the warmest part of the fridge, due to being frequently opened and closed, meaning that if products like eggs are kept there, they are more likely to spoil faster.

But the door is the perfect spot for items with natural preservatives, such as sauces and drinks – as they’re more inclined to survive despite any fluctuations in temperature.

As for the rest of the shelves in the fridge, the top should be used for “ready-to-eat foods such as cooked meats, sandwich fillings and leftovers as they won’t drip down and contaminate other items”.

If you’ve put leftovers on the top shelf, they can last up to four days, Melissa said.

While the lowest shelf in the fridge is the coolest part, meaning it’s the best place for “raw meats and fish should be stored”.

And don’t forget to put them in sealed containers to “minimise the chances of cross-contamination”.

To complete your fridge organisation, use the drawers for fruit and vegetables.

“Just make sure to keep them separated as some fruits such as peaches, plums and pears can produce gas that makes vegetables rot at a faster pace,” Melissa added to Express.co.uk.

It’s also vital to regularly check for any mould, as dangerous bacteria can lead to serious illness if it’s ingested.

“The majority of condiments that haven’t been opened can be stored at room temperature in a cupboard, but once they have been opened, they should always be stored in a fridge,” she said.

“Shelves in the door are ideal for this kind of item, but otherwise you should store open condiments at the top of a fridge.

“Make sure to clear these out every few months, to ensure they are not producing mould spores, which become airborne.”

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