Russians were told the acceptable shelf life of okroshka

Okroshka, due to the combination of quickly spoiling ingredients and specific storage conditions, is one of the most questionable dishes from the point of view of food safety, noted Elena Spetsenko, head of the Roskachestvo Food Safety Competence Center.

She emphasized that the shelf life of this dish in the refrigerator should not exceed 24 hours. This restriction applies to both already prepared okroshka and separately chopped components.

If kefir, whey or kvass is used as a dressing, it is recommended to consume the dish within six to eight hours, since the acidic environment, although it slows down the process of reproduction of microorganisms, does not stop it completely. It is especially risky to leave okroshka at room temperature: after two to three hours, active development of pathogenic bacteria and the fermentation process can begin in it, the specialist explained.

According to the expert, the quality of the products used also plays an important role. For example, adding sausage or meat with an expiring shelf life to okroshka increases the risk of poisoning many times over, Spetsenko warned. The same applies to kvass, both homemade and store-bought, it can start to ferment faster than the other ingredients spoil, the expert added.

It is emphasized that if okroshka is prepared in advance, it is advisable to store the ingredients separately and mix them immediately before use. The finished dish should be kept in the refrigerator in an airtight container, but even in this case, it should not be left for the next day. At the slightest sign of a change in taste, smell or the appearance of gas bubbles, especially in milk or kvass dressing, you should refrain from eating okroshka, Spetsenko recommended.

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