How Long Is Food Good In Fridge? A Comprehensive Guide

Storing food properly is crucial for food safety and preventing spoilage. How Long Is Food Good In Fridge? At FOODS.EDU.VN, we provide guidelines on food storage to help you keep your food safe to eat. From understanding expiration dates to optimal storage practices, you’ll learn everything you need to know. In this article, we’ll cover everything from dairy products to seafood, leftovers, and the effect of refrigeration temperature on food quality, ensuring you maximize freshness and minimize waste.

1. Why Does Food Spoil in the Fridge?

Food spoilage in the refrigerator is primarily caused by the growth of bacteria, yeast, and mold. Understanding the causes of food spoilage helps in preventing it and keeping food fresh for longer. So, how long is food good in fridge?

1.1. Bacterial Growth

Bacteria thrive in temperatures between 40°F (4°C) and 140°F (60°C), known as the “danger zone.” Refrigeration slows down bacterial growth but doesn’t stop it entirely. Bacteria such as Salmonella, E. coli, and Listeria can cause foodborne illnesses.

1.2. Yeast and Mold

Yeast and mold are fungi that can grow in refrigerated conditions. They break down food, causing it to spoil. Mold is visible and often appears fuzzy, while yeast can cause fermentation and off-flavors.

1.3. Enzymatic Reactions

Enzymes naturally present in food continue to function even in refrigeration, leading to changes in texture, flavor, and color. For example, fruits may ripen too quickly, and vegetables may become limp.

1.4. Oxidation

Exposure to air can cause oxidation, leading to rancidity in fats and oils, discoloration in fruits and vegetables, and loss of flavor. Proper packaging can minimize oxidation.

2. General Guidelines for Fridge Storage

Knowing the general guidelines helps optimize storage and maintain food quality. Let’s find out how long is food good in fridge in general.

2.1. Refrigeration Temperature

The ideal refrigerator temperature is between 34°F (1°C) and 40°F (4°C). Use a refrigerator thermometer to monitor and adjust the temperature as needed.

2.2. FIFO (First In, First Out)

Use the FIFO method by placing older items in front and newer items in the back. This ensures that you use older items before they spoil.

2.3. Proper Packaging

Store food in airtight containers or wraps to prevent moisture loss, odor absorption, and cross-contamination.

2.4. Avoid Overcrowding

Overcrowding the refrigerator can block airflow, leading to uneven cooling. Ensure there is enough space between items for air to circulate.

2.5. Clean Regularly

Clean the refrigerator regularly to remove spills, crumbs, and spoiled food. This helps prevent the growth of bacteria and mold.

3. Dairy and Eggs Storage Times

Dairy and eggs require specific storage conditions to maintain freshness and safety. It is vital to know how long is food good in fridge when it comes to dairy and eggs.

3.1. Milk

• Storage Time: Milk typically lasts for about one week after the sell-by date, provided it has been refrigerated correctly.
• Tips: Store milk on a shelf rather than in the refrigerator door, where the temperature fluctuates more. Once opened, consume within 5-7 days.
• Research: According to the USDA, properly refrigerated milk can remain safe for consumption up to a week past the date on the carton.

3.2. Cheese

• Hard Cheeses (Cheddar, Parmesan): Can last for 2-3 weeks in the fridge, if properly wrapped to prevent mold.
• Soft Cheeses (Brie, Feta): Last for about 1-2 weeks. Always store in their original packaging or an airtight container.
• Cream Cheese: Generally good for up to 2 weeks after opening.
• Tips: Freezing cheese can change its texture, so it’s best to refrigerate.
• Research: Dairy experts at the University of Wisconsin suggest that hard cheeses can be frozen, but may become crumbly upon thawing.

3.3. Yogurt

• Storage Time: Yogurt can last for 1-2 weeks past the sell-by date if stored properly.
• Tips: Discard if you notice mold or an off odor.
• Research: Studies from the National Yogurt Association indicate that the live and active cultures in yogurt help preserve it longer.

3.4. Eggs

• Raw Eggs in Shell: Can last for 3-5 weeks in the refrigerator.
• Hard-Cooked Eggs: Should be consumed within one week.
• Raw Egg Whites and Yolks: Use within 2-4 days.
• Tips: Store eggs in their original carton in the coldest part of the refrigerator. Avoid storing in the door.
• Research: The American Egg Board advises that eggs can remain safe for several weeks if handled and stored properly.

4. Meat and Poultry Storage Times

Meat and poultry are highly perishable and require careful handling to prevent foodborne illnesses. Being cautious and knowing how long is food good in fridge is very important when it comes to meat and poultry.

4.1. Raw Meat

• Beef, Pork, Lamb (Steaks, Chops, Roasts): 3-5 days
• Ground Meat (Beef, Pork, Lamb): 1-2 days
• Tips: Store raw meat on the bottom shelf of the refrigerator to prevent drips onto other foods.

4.2. Raw Poultry

• Chicken or Turkey (Whole): 1-2 days
• Chicken or Turkey (Pieces): 1-2 days
• Tips: Always wash your hands and surfaces thoroughly after handling raw poultry.

4.3. Cooked Meat and Poultry

• Cooked Meat and Poultry: 3-4 days
• Tips: Cool cooked meat and poultry quickly before refrigerating to prevent bacterial growth.
• Research: According to the FDA, cooked meats and poultry should be cooled to below 40°F within 2 hours to prevent bacterial growth.

4.4. Processed Meats

• Hot Dogs (Opened Package): 1 week
• Hot Dogs (Unopened Package): 2 weeks
• Luncheon Meat (Opened Package): 3-5 days
• Luncheon Meat (Unopened Package): 2 weeks
• Bacon: 1 week
• Sausage (Raw): 1-2 days
• Sausage (Cooked): 1 week
• Tips: Store processed meats in their original packaging or airtight containers to maintain freshness.

5. Seafood Storage Times

Seafood is another highly perishable food that requires careful storage to maintain freshness and prevent illness.

5.1. Raw Fish

• Fatty Fish (Salmon, Tuna): 1-3 days
• Lean Fish (Cod, Halibut): 1-3 days
• Tips: Store raw fish in the coldest part of the refrigerator, tightly wrapped in plastic wrap or in an airtight container.

5.2. Raw Shellfish

• Shrimp, Crayfish: 3-5 days
• Shucked Clams, Mussels, Oysters, Scallops: 3-10 days
• Tips: Keep shellfish moist by storing them in a container covered with a damp cloth.

5.3. Cooked Seafood

• Cooked Fish and Shellfish: 3-4 days
• Tips: Store cooked seafood in airtight containers and consume promptly to maintain flavor and texture.

5.4. Live Shellfish

• Live Clams, Mussels, Oysters, Scallops: 5-10 days
• Live Crab, Lobster: 1 day
• Tips: Store live shellfish in a well-ventilated container covered with a damp cloth in the refrigerator.

6. Fruits and Vegetables Storage Times

Fruits and vegetables have varying storage requirements depending on their type and ripeness.

6.1. Leafy Greens

• Lettuce, Spinach: 5-7 days
• Tips: Store leafy greens in a plastic bag with a paper towel to absorb excess moisture.

6.2. Berries

• Strawberries, Blueberries, Raspberries: 3-5 days
• Tips: Store berries unwashed in a container lined with paper towels to prevent mold growth.

6.3. Root Vegetables

• Carrots, Potatoes: 2-3 weeks
• Tips: Store root vegetables in a cool, dark place away from direct sunlight.

6.4. Other Vegetables

• Broccoli, Cauliflower: 5-7 days
• Peppers, Cucumbers: 1-2 weeks
• Tips: Store vegetables in the crisper drawer of the refrigerator to maintain humidity.

6.5. Fruits

• Apples, Pears: 1-2 months
• Citrus Fruits (Oranges, Lemons): 2-3 weeks
• Grapes: 1-2 weeks
• Tips: Store fruits separately from vegetables to prevent ethylene gas from ripening vegetables too quickly.

7. Leftovers Storage Times

Properly storing leftovers is essential to prevent foodborne illnesses and reduce food waste. Let’s see how long is food good in fridge as leftovers.

7.1. General Guidelines

• Storage Time: Most leftovers should be consumed within 3-4 days.
• Tips: Cool leftovers quickly before refrigerating. Divide large quantities into smaller containers for faster cooling.
• Research: The Partnership for Food Safety Education recommends cooling leftovers to below 40°F within two hours.

7.2. Specific Leftovers

• Cooked Meat and Poultry: 3-4 days
• Casseroles: 3-4 days
• Soups and Stews: 3-4 days
• Pizza: 3-4 days
• Rice and Pasta: 1-2 days
• Tips: Store rice and pasta carefully to prevent Bacillus cereus growth, which can cause food poisoning.

8. Pantry Items in the Fridge

Some pantry items benefit from being stored in the refrigerator to extend their shelf life or maintain their quality.

8.1. Opened Condiments

• Ketchup, Mustard, Pickles: Can last for several months in the refrigerator.
• Mayonnaise: 2-3 months
• Salad Dressings: 1-3 months
• Tips: Always refrigerate condiments after opening to prevent bacterial growth.

8.2. Nuts and Seeds

• Nuts and Seeds: Storing in the refrigerator can prevent them from going rancid. They can last for several months.
• Tips: Store in airtight containers to prevent moisture absorption.

8.3. Flour and Grains

• Whole Wheat Flour, Oats: Refrigeration can extend their shelf life and prevent infestation.
• Tips: Store in airtight containers to protect from moisture and pests.

9. Understanding Expiration Dates

Expiration dates can be confusing, but understanding them can help you make informed decisions about food safety.

9.1. “Sell By” Dates

• Meaning: Indicates the date by which the store should sell the product. The food may still be safe to consume after this date if stored properly.
• Example: Milk, eggs
• Tips: Use this date as a guideline for when to use the product for best quality.

9.2. “Use By” Dates

• Meaning: Indicates the date by which the product should be used for best quality. Food safety may be compromised after this date.
• Example: Prepared salads, deli meats
• Tips: It is best to consume the product before this date for safety and quality.

9.3. “Best If Used By” Dates

• Meaning: Indicates the date by which the product will have the best flavor or quality. It is not a safety date.
• Example: Canned goods, cereals
• Tips: The product may still be safe to consume after this date, but the quality may decline.

10. Signs of Spoilage

Knowing the signs of spoilage can help you avoid consuming unsafe food.

10.1. Visual Signs

• Mold: Visible growth of mold on the surface of food.
• Discoloration: Changes in color that indicate spoilage, such as browning or graying.
• Slimy Texture: A slimy or sticky surface on meats, poultry, or fish.

10.2. Odor

• Foul Odor: An unpleasant or off odor is a clear sign of spoilage.
• Sour Smell: A sour smell in dairy products or cooked foods.

10.3. Texture

• Soft or Mushy Texture: Loss of firmness in fruits and vegetables.
• Separation: Separation of liquids in sauces, yogurt, or other products.

11. Food Safety Tips

Following these food safety tips can help prevent foodborne illnesses.

11.1. Wash Hands

• Importance: Wash your hands thoroughly with soap and water before and after handling food.
• Technique: Scrub for at least 20 seconds.

11.2. Prevent Cross-Contamination

• Method: Use separate cutting boards and utensils for raw and cooked foods.
• Storage: Store raw meat, poultry, and seafood separately from other foods in the refrigerator.

11.3. Cook to Proper Temperatures

• Meat: Cook to an internal temperature of 145°F (63°C).
• Poultry: Cook to an internal temperature of 165°F (74°C).
• Seafood: Cook to an internal temperature of 145°F (63°C).

11.4. Chill Properly

• Cooling: Cool leftovers quickly and refrigerate within two hours.
• Thawing: Thaw frozen foods in the refrigerator, in cold water, or in the microwave.

12. Fridge Organization Tips

Organizing your refrigerator can help you maximize space and keep food fresh longer.

12.1. Top Shelf

• Items: Ready-to-eat foods, such as leftovers, yogurt, and cheeses.
• Reason: Consistent temperature, less prone to temperature fluctuations.

12.2. Middle Shelves

• Items: Dairy products, eggs, and deli meats.
• Reason: Stable temperature, easy access.

12.3. Bottom Shelf

• Items: Raw meat, poultry, and seafood.
• Reason: Prevents drips onto other foods.

12.4. Crisper Drawers

• Items: Fruits and vegetables.
• Reason: Maintains optimal humidity levels.

12.5. Door

• Items: Condiments, sauces, and drinks.
• Reason: Most prone to temperature fluctuations.

13. Impact of Fridge Temperature on Food Storage

Maintaining the correct refrigerator temperature is critical for food safety and preservation.

13.1. Temperature Range

• Ideal Range: 34°F (1°C) to 40°F (4°C).
• Monitoring: Use a refrigerator thermometer to regularly check the temperature.

13.2. Effects of High Temperature

• Bacterial Growth: Higher temperatures promote rapid bacterial growth.
• Spoilage: Foods spoil more quickly, leading to waste.

13.3. Effects of Low Temperature

• Freezing: Freezing can damage some foods, altering their texture and flavor.
• Crisper Drawers: Ensure crisper drawers are not too cold to prevent freezing.

14. Natural Ways to Extend Food Shelf Life in the Fridge

Explore natural methods to extend the shelf life of foods stored in the refrigerator.

14.1. Herbs and Spices

• Method: Certain herbs and spices have antimicrobial properties that can help preserve food.
• Examples: Garlic, rosemary, thyme

14.2. Acidic Marinades

• Method: Acidic marinades can inhibit bacterial growth and tenderize meats.
• Examples: Vinegar, lemon juice

14.3. Proper Ventilation

• Method: Ensuring proper ventilation can prevent moisture buildup and mold growth.
• Technique: Use breathable containers and avoid overcrowding.

15. Common Mistakes in Fridge Storage

Avoid these common mistakes to ensure your food stays fresh and safe.

15.1. Storing Food Uncovered

• Problem: Leads to moisture loss, odor absorption, and cross-contamination.
• Solution: Always store food in airtight containers or wraps.

15.2. Overfilling the Fridge

• Problem: Blocks airflow, leading to uneven cooling.
• Solution: Ensure there is enough space between items for air to circulate.

15.3. Ignoring Expiration Dates

• Problem: Consuming spoiled food can lead to foodborne illnesses.
• Solution: Regularly check and discard expired items.

15.4. Not Cleaning Regularly

• Problem: Allows bacteria and mold to grow.
• Solution: Clean the refrigerator regularly to remove spills and spoiled food.

16. The Role of Humidity in Fridge Storage

Humidity levels in the refrigerator can significantly affect how long food stays fresh.

16.1. High Humidity

• Benefits: Keeps fruits and vegetables crisp and hydrated.
• Technique: Use crisper drawers with adjustable humidity settings.

16.2. Low Humidity

• Benefits: Prevents mold growth on certain foods.
• Technique: Store foods that spoil easily in areas with low humidity.

16.3. Maintaining Balance

• Tips: Adjust humidity levels based on the type of food being stored.
• Technique: Monitor humidity levels and adjust as needed.

17. Fridge Storage for Different Cuisines

Different cuisines may have unique storage needs.

17.1. Asian Cuisine

• Items: Tofu, soy sauce, rice
• Tips: Store tofu in water and change daily. Refrigerate opened soy sauce and rice properly to prevent bacterial growth.

17.2. Mediterranean Cuisine

• Items: Olives, feta cheese, hummus
• Tips: Store olives and feta in brine. Refrigerate hummus and consume within a week.

17.3. Latin American Cuisine

• Items: Tortillas, avocados, salsas
• Tips: Store tortillas in airtight containers. Refrigerate avocados once ripe and store salsas properly.

18. High-Tech Fridge Solutions for Better Food Storage

Explore advanced refrigerator technologies that enhance food preservation.

18.1. Smart Refrigerators

• Features: Monitor temperature, humidity, and expiration dates.
• Benefits: Help prevent food waste and ensure food safety.

18.2. Air Purification Systems

• Features: Reduce bacteria, mold, and odors.
• Benefits: Extend the shelf life of foods.

18.3. Advanced Cooling Systems

• Features: Provide consistent and precise temperature control.
• Benefits: Maintain optimal storage conditions for different types of food.

19. Seasonal Food Storage Tips

Adjust your food storage practices based on the season.

19.1. Summer

• Challenge: Warmer temperatures can lead to faster spoilage.
• Tips: Ensure your refrigerator is set to the correct temperature and avoid leaving food out for extended periods.

19.2. Winter

• Challenge: Holiday leftovers and increased cooking.
• Tips: Properly store leftovers and manage refrigerator space efficiently.

19.3. Spring and Fall

• Challenge: Transitioning between temperatures can affect food storage.
• Tips: Adjust refrigerator settings as needed and monitor food freshness.

20. The Impact of Food Storage on Nutrition

Proper food storage can help preserve the nutritional value of your food.

20.1. Vitamin Retention

• Tips: Store fruits and vegetables properly to minimize vitamin loss.
• Technique: Keep leafy greens hydrated and store in a cool, dark place.

20.2. Mineral Preservation

• Tips: Proper storage can help maintain mineral content in foods.
• Technique: Store foods in airtight containers to prevent oxidation.

20.3. Minimizing Nutrient Degradation

• Tips: Store foods correctly to prevent nutrient breakdown.
• Technique: Follow recommended storage guidelines for different types of food.

21. Debunking Common Fridge Storage Myths

Separate fact from fiction with these debunked fridge storage myths.

21.1. Myth: Hot Food Can’t Go in the Fridge

• Fact: Cooling hot food quickly and refrigerating it is better than leaving it at room temperature for too long.

21.2. Myth: The Fridge Door Is a Good Place to Store Milk

• Fact: The fridge door experiences temperature fluctuations, making it unsuitable for milk and other sensitive items.

21.3. Myth: All Foods Last Longer in the Fridge

• Fact: Some foods, like tomatoes and bread, can lose their flavor and texture when refrigerated.

22. Fridge Storage for Large Families vs. Small Households

Adjust your fridge storage strategies based on household size.

22.1. Large Families

• Challenge: Managing larger quantities of food.
• Tips: Use larger containers, label everything clearly, and rotate stock frequently.

22.2. Small Households

• Challenge: Preventing food waste from small portions.
• Tips: Buy smaller quantities, store leftovers properly, and use the freezer to extend shelf life.

23. How to Properly Store Food After a Power Outage

Learn how to keep food safe during and after a power outage.

23.1. During the Outage

• Tips: Keep the refrigerator and freezer doors closed as much as possible.
• Action: Food can stay safe for about 4 hours in a refrigerator and 24-48 hours in a freezer if the door remains closed.

23.2. After the Outage

• Check: Check the temperature of the refrigerator and freezer.
• Discard: Discard any perishable foods that have been above 40°F (4°C) for more than 2 hours.

23.3. Freezing Food

• Action: Frozen foods that still contain ice crystals can be refrozen.
• Discard: Discard any food that has thawed completely and been at room temperature for more than 2 hours.

24. Eco-Friendly Fridge Storage Solutions

Discover sustainable and eco-friendly options for storing food in your refrigerator.

24.1. Reusable Containers

• Benefits: Reduce plastic waste.
• Options: Glass containers, stainless steel containers, silicone bags.

24.2. Beeswax Wraps

• Benefits: Natural alternative to plastic wrap.
• Usage: Wrap fruits, vegetables, and leftovers.

24.3. Produce Bags

• Benefits: Reusable bags for storing fruits and vegetables.
• Options: Mesh bags, cotton bags.

25. Troubleshooting Common Fridge Storage Problems

Address common issues you may encounter with fridge storage.

25.1. Food Freezing in the Fridge

• Cause: Refrigerator is set too cold.
• Solution: Adjust the temperature and ensure proper airflow.

25.2. Mold Growth

• Cause: High humidity and poor ventilation.
• Solution: Clean the refrigerator regularly and ensure proper airflow.

25.3. Unpleasant Odors

• Cause: Spoiled food and odor absorption.
• Solution: Remove spoiled food and use odor absorbers like baking soda.

26. Fridge Storage Tips for Meal Prepping

Optimize your fridge storage for efficient meal prepping.

26.1. Portioning

• Technique: Divide meals into individual containers for easy grab-and-go.
• Benefits: Helps with portion control and saves time.

26.2. Labeling

• Technique: Label each container with the date and contents.
• Benefits: Helps track freshness and avoid mix-ups.

26.3. Organization

• Technique: Organize meals by day or type.
• Benefits: Makes it easy to find what you need.

27. Food Storage for Special Diets

Adjust fridge storage techniques for specific dietary needs.

27.1. Vegetarian/Vegan

• Items: Tofu, tempeh, vegetables
• Tips: Store tofu in water, keep vegetables crisp, and ensure proper separation to avoid cross-contamination with non-vegan items.

27.2. Gluten-Free

• Items: Gluten-free bread, pasta, and baked goods.
• Tips: Store gluten-free items separately to prevent cross-contamination.

27.3. Dairy-Free

• Items: Dairy-free milk, yogurt, and cheeses.
• Tips: Store dairy-free alternatives properly and check expiration dates regularly.

28. The Science Behind Food Preservation in the Fridge

Explore the scientific principles that make refrigeration an effective method of food preservation.

28.1. Lowering Enzyme Activity

• Explanation: Refrigeration slows down enzymatic reactions that cause ripening and spoilage.
• Benefits: Extends the shelf life of fruits and vegetables.

28.2. Reducing Water Activity

• Explanation: Refrigeration reduces the amount of available water, inhibiting microbial growth.
• Benefits: Prevents the growth of bacteria, yeast, and mold.

28.3. Inhibiting Microbial Growth

• Explanation: Low temperatures slow down the growth and reproduction of microorganisms.
• Benefits: Reduces the risk of foodborne illnesses.

29. Advanced Techniques for Extending Food Shelf Life in the Fridge

Discover cutting-edge methods for preserving food longer in your refrigerator.

29.1. Vacuum Sealing

• Benefits: Removes air, preventing oxidation and microbial growth.
• Usage: Seal meats, cheeses, and vegetables for extended storage.

29.2. Modified Atmosphere Packaging (MAP)

• Benefits: Alters the atmosphere inside the package to slow down spoilage.
• Usage: Used commercially for packaging fresh produce and meats.

29.3. Pulsed Electric Fields (PEF)

• Benefits: Uses short bursts of electricity to kill microorganisms.
• Usage: Emerging technology for preserving liquid foods.

30. Resources for Learning More About Food Storage

Explore valuable resources for further information on food storage.

30.1. Government Agencies

• Examples: USDA, FDA
• Information: Guidelines, safety tips, and research findings.

30.2. University Extensions

• Examples: Cooperative Extension Services
• Information: Research-based advice and educational programs.

30.3. Food Safety Organizations

• Examples: Partnership for Food Safety Education
• Information: Educational materials and resources for consumers.

FAQ About Food Storage

1. How long can leftovers safely stay in the fridge?

Leftovers are generally safe to eat for 3-4 days when stored properly in the refrigerator. Ensure they are cooled quickly and stored in airtight containers.

2. Is it safe to eat food past the “sell by” date?

The “sell by” date is primarily for retailers. Most foods are safe to consume for a period after this date, provided they have been stored correctly. Use your judgment and check for signs of spoilage.

3. How can I prevent my lettuce from wilting in the fridge?

Wrap lettuce in a paper towel and store it in a plastic bag or container. The paper towel will absorb excess moisture and keep the lettuce crisp.

4. What’s the best way to store meat in the fridge?

Store raw meat on the bottom shelf of the refrigerator to prevent drips onto other foods. Ensure it’s tightly wrapped to avoid cross-contamination.

5. Can I put hot food directly into the fridge?

It’s best to cool hot food slightly before refrigerating. Divide large quantities into smaller containers to speed up the cooling process.

6. How do I know if my eggs are still good?

Perform the float test: place the egg in a bowl of water. If it sinks and lies flat, it’s fresh. If it floats, it’s no longer good.

7. Why does mold grow in my fridge?

Mold thrives in moist environments. Regularly clean your fridge to remove spills and crumbs, and ensure proper ventilation.

8. Is it safe to refreeze thawed meat?

Refreezing thawed meat is generally not recommended unless it still contains ice crystals. Refreezing can affect the quality and safety of the meat.

9. How should I store fruits and vegetables in the fridge?

Store fruits and vegetables in the crisper drawers of the refrigerator to maintain humidity. Keep fruits separate from vegetables to prevent ethylene gas from ripening vegetables too quickly.

10. What temperature should my refrigerator be?

Your refrigerator should be between 34°F (1°C) and 40°F (4°C) for optimal food safety.

By following these guidelines, you can ensure your food stays fresh, safe, and nutritious for longer.

Understanding how long food is good in the fridge is essential for maintaining food safety and reducing waste. By following the guidelines and tips provided by FOODS.EDU.VN, you can make informed decisions about storing your food. Want to learn more about optimizing your kitchen for food safety and minimizing food waste? Visit foods.edu.vn today and explore our extensive resources. Contact us at 1946 Campus Dr, Hyde Park, NY 12538, United States, or reach out via Whatsapp at +1 845-452-9600.