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Should Sour Cream and Cottage Cheese Be Stored Upside Down?

cottage cheese and sour cream"Is this true?" my daughter emailed me, attaching the following from "Bacteria is what causes cottage cheese and sour cream to go bad. If you store them UPSIDE DOWN it creates a vacuum in the container which stifles the growth of bacteria and they last much longer... science lesson over." 


I wondered whether a science lesson had, in fact, ever begun. I promptly turned the question over to this site's Advisory Board members, all scientists. While waiting for their responses, I checked Google and discovered that this "fact" quoted above had been widely discussed online.  I found it on,,,,, and  Most of the sites (including CBS) recommend upside down storage.  But before you do that, read the following comments from the Shelf Life Advice Board scientists:

Chocolate Is Even More Healthful Than You Thought


Thinking of giving--or sharing with--your sweetheart something sweet for Valentine' Day, for example a box of chocolates?  Well, why not?  Chocolate is not only delicious but, for an ever-increasing number of reasons, is actually healthful (in modest amounts).

There are many good reasons for eating chocolate regularly—from boosting your mood to contributing to your good health.  Moreover, Shelf Life Advice told you about a study proclaiming that chocolate may even help you stay thin!  To see that article, click here:  To learn about many other benefits of eating chocolate, just keep reading.

After The Storm: What You Can Save and What You Must Throw Out



After a power outage, the big food-related question is this: "What perishable foods must be discarded because of possible contamination, and what's safe to keep?"  Here are some guidelines:


Our Board Scientists Talk about 2015 Food Trends

Smoky flavor sandwichesIn January, articles about food trends are--well--trendy.  We're hearing about continuing trends from 2014, variations of past trends, and totally new trends.  What we'll be eating in restaurants and at home will adopt some interesting new twists.  There's so much to say about this topic that Shelf Life Advice will do 2 articles on the subject.  This first one contains prognostications from 3 of our Advisory Board scientists.  The second article (scheduled to be on our home page in a few weeks) has info gleaned from the news media. Most of their predictions originate with celebrity chefs, food manufacturers, and processors.

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