Andrey Dorokhov, associate professor of the Department of Inorganic Chemistry named after A.N. Reformatsky of the Russian Technical University of MIREA, spoke about how long homemade soups can be stored.
He recalled that homemade soup does not undergo the pasteurization or preservation process, like industrial products. The shelf life of ready-made soups at a temperature of 2 to 6 degrees is no more than two days, the expert emphasized.
At temperatures above 6 degrees, pathogenic bacteria begin to actively multiply, capable of causing serious food poisoning. The most dangerous are salmonella, listeria and staphylococcus.
The shelf life of soup largely depends on its ingredients. Mushroom and pea soups spoil quickly – it is better to eat them within 24 hours. Milk soups are best consumed no later than 12 hours after preparation.
– This is due to the fact that such soups contain lactose and a large amount of proteins and fats, which are a favorable environment for the growth of bacteria, – Dorokhov noted.
The presence of a large amount of fresh herbs and eggs in soups reduces the shelf life.
Rassolnik, solyanka and other soups with marinades are still edible after two days. It is better to prepare a base broth and add the necessary ingredients.
Other expert advice:
- Do not leave soups at room temperature for more than three hours.
- Do not give children first courses that have been stored in the refrigerator for more than a day.
- After cooking, cool the soup to room temperature, divide it into portions and place each of them in the refrigerator in an airtight container.
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Important! Information is provided for reference purposes. Ask a specialist about contraindications and side effects and do not self-medicate under any circumstances. At the first signs of illness, consult a doctor.