How to prevent the rot of Okra

Okra is a traditional New Orleans stew, usually eaten with rice, including meat or seafood, vegetables and condiments. Storing leftovers properly allows you to enjoy a delicious meal the next day without worrying about the growth of bacteria that can make you sick. The recipes that need shellfish need to be extra careful, because shellfish deteriorate much faster than other meat.

okra can be eaten hot or cold. (Image: itstock free/polka dot/getty images)

time

Storage of the remaining okra can quickly ensure food safety in the future, because low temperature can slow down corruption. The USDA recommends that leftovers be placed in refrigerators or freezers within two hours. If you provide okra outdoors, the temperature can reach 90 degrees Fahrenheit or above, and store leftovers in an hour. If your pot of okra stays outside longer, it's better to throw it away in case you get sick and eat spoiled food.

Storage

Transfer the leftover vegetable gum into a small shallow container and put it in the refrigerator or freezer. This allows cold air to circulate throughout the okra, slowing bacterial growth and preventing your leftovers from spoiling. Plastic containers with lid can be used for refrigeration, while zippered storage bags can be used for refrigerating the remaining okra. Heat transfer okra gum or cool it slightly before storage.

Delivery of okra to family gatherings, parties or lunch boxes requires caution against deterioration, especially in the absence of refrigeration equipment or long journeys. Place Okra in the cooler and cover it with ice or frozen gel. An insulated cooler lasts longer than a plastic cooler. Once the ice bag melts, it may deteriorate, so it must be eaten immediately or put in the refrigerator or freezer. Another option is to freeze the okra before it is transported, so that it can take longer before it begins to deteriorate. Reheat or refrigerate the okra before eating.

Corruption schedule and even properly stored food will eventually deteriorate. Eating okra during the safe period can prevent corruption and reduce the risk of illness. Frozen okra made from shellfish or chicken can be safely eaten for a day or two, and okra made from ham or sausage can be refrigerated for about a week. Frozen okra can extend its shelf life, allowing you to make a large quantity and thaw a small part for the next meal. Use within three to six months to prevent deterioration. If you doubt if the okra is spoiled, throw it away.