What foods go off most quickly?

Highly Perishable:

* Fresh Seafood: Raw fish, shellfish, and crustaceans spoil quickly due to their high water content and delicate protein structure.

* Ground Meat: Beef, pork, chicken, and turkey, once ground, have a higher surface area exposed to bacteria, making them prone to spoilage.

* Raw Poultry: Chicken and turkey are especially susceptible to salmonella contamination.

* Eggs: Eggs can quickly spoil, especially if not refrigerated properly.

* Dairy Products: Milk, yogurt, cheese, and sour cream are all susceptible to bacterial growth.

* Cooked Foods: Leftovers from meals, especially those containing protein, need to be refrigerated promptly and consumed within a few days.

* Fruits and Vegetables: Highly perishable fruits and vegetables like berries, leafy greens, and melons can spoil quickly.

Less Perishable, but Still Need Attention:

* Whole Meats: While they last longer than ground meat, they still need to be stored properly to prevent spoilage.

* Avocados: These fruits ripen quickly, and once ripe, they can turn brown and mushy fast.

* Mushrooms: Mushrooms can develop mold and become slimy if not stored properly.

* Unopened Canned Goods: Although canned goods have a longer shelf life, they can still lose quality and develop an off-flavor if stored improperly or for too long.

Tips to Extend Food Shelf Life:

* Refrigerate promptly: Store perishable foods in the refrigerator immediately after purchase.

* Proper Storage: Use airtight containers to prevent moisture loss and odor absorption.

* Freeze for longer storage: Freezing can extend the shelf life of many foods.

* First In, First Out: Use the oldest items in your fridge first.

* Inspect for Signs of Spoilage: Look for changes in color, texture, smell, or taste before consuming.

It's important to remember that these are general guidelines, and the specific shelf life of a food can vary depending on the individual item, storage conditions, and other factors.