Navigating food storage can be tricky, but understanding How Long Is Food Good In The Refrigerator is essential for food safety and minimizing waste. FOODS.EDU.VN provides comprehensive guidance on food preservation and best practices. Learning about proper food storage times and temperatures, alongside smart shopping habits, can improve your health and your wallet. Discover expert tips for optimal preservation and enjoy delicious meals with confidence!
1. Understanding Refrigerator Storage Times
Knowing how long is food good in the refrigerator starts with understanding general guidelines. These timelines are estimates, and the actual shelf life can vary based on factors like initial quality and handling. This section will provide you with estimated storage durations for common food items, and actionable advice to help you make your food last longer!
1.1. Dairy Products
Dairy products are essential in many diets, but they are also prone to spoilage. Here’s a breakdown of how long different dairy items typically last:
| Dairy Product | Refrigerator Life (40°F or below) | Notes |
|---|---|---|
| Milk | 1 week after the “sell-by” date | Always smell before using; discard if sour. |
| Yogurt | 1-2 weeks | Check for mold or unusual odors. |
| Cheese (hard) | 3-4 weeks | Properly wrapped to prevent mold growth. |
| Cheese (soft) | 1-2 weeks | Examples include Brie, Camembert; higher moisture content shortens shelf life. |
| Butter | 1-3 months | Store in the original packaging or an airtight container. |
| Sour Cream | 2-3 weeks | Look for signs of separation or mold. |
| Cream Cheese | 2-3 weeks | Ensure it is tightly sealed. |
| Ice Cream (unopened) | 2-3 months | For best quality, consume before the “best by” date. |
| Ice Cream (opened) | 1-2 months | Keep the container tightly sealed and avoid frequent temperature fluctuations to prevent freezer burn. |
Proper storage is key. Milk should be stored in the coldest part of the refrigerator, not in the door, which experiences temperature fluctuations. Hard cheeses like cheddar and parmesan can last longer because of their lower moisture content, while soft cheeses like ricotta and mozzarella spoil faster. Always keep dairy products sealed to prevent them from absorbing odors from other foods in the refrigerator.
1.2. Meat and Poultry
Meat and poultry require extra care to avoid foodborne illnesses. Proper storage is extremely important. Here are recommended refrigerator times:
| Meat/Poultry | Refrigerator Life (40°F or below) | Notes |
|---|---|---|
| Raw Chicken (whole) | 1-2 days | Store in original packaging or wrap tightly; place on the bottom shelf to prevent drips onto other foods. |
| Raw Chicken (pieces) | 1-2 days | Same as above. |
| Cooked Chicken | 3-4 days | Store in an airtight container. |
| Raw Ground Beef | 1-2 days | Keep in original packaging or wrap tightly. |
| Cooked Ground Beef | 3-4 days | Store in an airtight container. |
| Raw Steak | 3-5 days | Store in original packaging or wrap tightly. |
| Cooked Steak | 3-4 days | Store in an airtight container. |
| Raw Pork | 3-5 days | Store in original packaging or wrap tightly. |
| Cooked Pork | 3-4 days | Store in an airtight container. |
| Deli Meats (opened) | 3-5 days | Store in an airtight container. |
| Deli Meats (unopened) | 1-2 weeks | Keep in original packaging until opened. |
| Bacon | 7 days | Wrap tightly and store in the coldest part of the refrigerator. |
| Sausage (raw) | 1-2 days | Keep in original packaging or wrap tightly. |
| Sausage (cooked) | 3-4 days | Store in an airtight container. |
| Turkey (whole, raw) | 1-2 days | Store in original packaging or wrap tightly; place on the bottom shelf to prevent drips onto other foods. |
| Turkey (pieces, raw) | 1-2 days | Same as above. |
| Turkey (cooked) | 3-4 days | Store in an airtight container. |
Always ensure that raw meats and poultry are stored on the lowest shelf of your refrigerator to prevent their juices from dripping onto other foods. Use a meat thermometer to check for the correct internal temperature when cooking to ensure any harmful bacteria are killed. If you’re unsure about the freshness of meat, it’s better to err on the side of caution and discard it. For optimal meat and poultry handling tips, visit FOODS.EDU.VN.
1.3. Fruits and Vegetables
Fruits and vegetables are vital for a balanced diet, and knowing how to store them properly can extend their freshness:
| Fruit/Vegetable | Refrigerator Life | Notes |
|---|---|---|
| Apples | 1-2 months | Store in the crisper drawer. |
| Bananas | 2-7 days (after ripening) | Store away from other fruits to prevent them from ripening too quickly. |
| Berries (strawberries, blueberries, raspberries) | 3-7 days | Store unwashed in a container lined with paper towels to absorb excess moisture. |
| Carrots | 2-3 weeks | Store in a plastic bag in the refrigerator. |
| Celery | 1-2 weeks | Wrap tightly in aluminum foil to maintain crispness. |
| Citrus Fruits (oranges, lemons, limes) | 2-3 weeks | Store in the refrigerator for longer shelf life. |
| Cucumbers | 1 week | Store in a plastic bag. |
| Grapes | 5-7 days | Store unwashed in their original packaging. |
| Leafy Greens (spinach, lettuce, kale) | 3-7 days | Store unwashed in a bag with a paper towel to absorb moisture. |
| Onions | 1-2 months (whole, unpeeled) | Store in a cool, dry, dark place; refrigerate only after cutting. |
| Peppers | 1-2 weeks | Store in a plastic bag. |
| Potatoes | 2-3 months (uncooked) | Store in a cool, dark, dry place; do not refrigerate uncooked potatoes. |
| Tomatoes | 1-2 weeks (unripe) | Store at room temperature until ripe, then refrigerate. |
| Zucchini | 4-7 days | Store in a plastic bag in the refrigerator. |
Proper storage techniques can make a big difference. For example, leafy greens should be washed and dried thoroughly before storing in a container lined with paper towels to absorb moisture. Apples should be stored away from other produce because they release ethylene gas, which can cause other fruits and vegetables to ripen faster.
1.4. Leftovers
Knowing how long is food good in the refrigerator when it comes to leftovers is crucial for avoiding food poisoning:
| Leftover Item | Refrigerator Life (40°F or below) | Notes |
|---|---|---|
| Cooked Meat | 3-4 days | Store in an airtight container. |
| Cooked Poultry | 3-4 days | Store in an airtight container. |
| Cooked Vegetables | 3-4 days | Store in an airtight container. |
| Casseroles | 3-4 days | Store in an airtight container. |
| Soups & Stews | 3-4 days | Store in an airtight container. |
| Rice & Pasta | 4-6 days | Cool quickly before refrigerating to prevent bacterial growth. |
| Pizza | 3-4 days | Store in an airtight container or wrapped in foil. |
Leftovers should be cooled quickly and stored in airtight containers. Large quantities of food should be divided into smaller portions to cool more rapidly. Avoid leaving leftovers at room temperature for more than two hours. Pay attention to any changes in smell, texture, or appearance; if in doubt, throw it out.
2. Factors Affecting Food Spoilage
Several factors can influence how long is food good in the refrigerator. Understanding these elements can help you make more informed decisions about food storage and consumption.
2.1. Temperature
Temperature is one of the most critical factors in food storage. Bacteria thrive in the “danger zone” between 40°F (4°C) and 140°F (60°C). Keeping your refrigerator at or below 40°F (4°C) slows down bacterial growth and extends the shelf life of food. Use a refrigerator thermometer to monitor the temperature regularly.
2.2. Humidity
Humidity levels affect different types of food in various ways. High humidity can cause leafy greens to wilt and spoil quickly, while low humidity can dry out fruits and vegetables. Many refrigerators have humidity-controlled crisper drawers that allow you to adjust the environment based on the types of produce you’re storing.
2.3. Packaging
The way food is packaged also plays a significant role. Airtight containers prevent exposure to air and moisture, which can cause spoilage. Properly wrapping foods can also prevent them from absorbing odors from other items in the refrigerator.
2.4. Initial Quality
The quality of food when you first buy it significantly impacts its shelf life. Fresh, high-quality produce and meats will last longer than items that are already nearing their expiration date. Always check the “sell-by” or “use-by” dates and choose the freshest options available.
2.5. Food Type
Different types of food have varying rates of spoilage. High-moisture foods like soft cheeses and berries tend to spoil faster than drier foods like hard cheeses and root vegetables. Fatty fish spoils more quickly than lean fish. Being aware of these differences can help you prioritize which foods to use first.
3. Practical Tips for Extending Food Shelf Life
Extending the shelf life of your food involves implementing several practical strategies. These simple steps can reduce waste and save you money. Here are some expert tips:
3.1. Organizing Your Refrigerator
Proper organization is key to ensuring food stays fresh longer. Here’s how to arrange your refrigerator effectively:
- Top Shelves: Use these for ready-to-eat foods like leftovers, drinks, and herbs. The temperature is usually more consistent on the top shelves.
- Middle Shelves: Store dairy products like milk, yogurt, and cheese here.
- Bottom Shelves: Reserve the bottom shelf for raw meats, poultry, and seafood. This prevents cross-contamination from drips.
- Crisper Drawers: Use these for fruits and vegetables. Adjust the humidity settings to suit the type of produce you are storing. High humidity for leafy greens and low humidity for fruits.
- Door: Store condiments, sauces, and other items that are less susceptible to temperature fluctuations. Avoid storing milk or eggs in the door, as the temperature can vary.
3.2. Proper Storage Containers
Investing in high-quality storage containers can make a significant difference. Airtight glass or plastic containers prevent food from drying out, absorbing odors, and spoiling prematurely. Consider using clear containers so you can easily see what’s inside, reducing the chance of forgotten leftovers.
3.3. Cooling Food Properly Before Refrigerating
Hot foods should be cooled to room temperature before placing them in the refrigerator. Putting hot food directly into the refrigerator can raise the internal temperature, creating a breeding ground for bacteria. To cool food quickly, divide it into smaller portions and place it in shallow containers.
3.4. Using the Freezer Effectively
Freezing food is an excellent way to extend its shelf life. Many foods can be frozen successfully, including meats, poultry, fish, bread, and certain fruits and vegetables. Be sure to wrap food tightly in freezer-safe packaging to prevent freezer burn. Label and date all frozen items so you know how long they have been stored.
3.5. Knowing When to Discard Food
It’s important to know when food is no longer safe to eat. Trust your senses: if food has an unusual odor, appearance, or texture, it’s best to discard it. When in doubt, throw it out. Never taste food that you suspect may be spoiled, as this can lead to foodborne illness.
4. The Role of FoodKeeper App
The USDA’s FoodKeeper app is a valuable resource for determining how long is food good in the refrigerator. This app provides storage guidelines for over 650 food and beverage items, helping you to minimize waste and ensure food safety. It’s available for free download on both iOS and Android devices. The app also sends notifications to remind you when food is nearing its expiration date.
5. Understanding Food Safety Guidelines
Adhering to food safety guidelines is essential for preventing foodborne illnesses. Here are some key practices to follow:
5.1. Cleanliness
Wash your hands thoroughly with soap and water before handling food. Clean and sanitize all surfaces and utensils that come into contact with food. Use separate cutting boards for raw meats and produce to prevent cross-contamination.
5.2. Separation
Keep raw meats, poultry, and seafood separate from other foods in the refrigerator and during preparation. Use separate grocery bags for raw meats and produce when shopping.
5.3. Cooking
Cook food to the correct internal temperature to kill harmful bacteria. Use a food thermometer to verify the temperature. Here are some recommended internal temperatures:
- Poultry: 165°F (74°C)
- Ground Beef: 160°F (71°C)
- Steaks, Chops, Roasts: 145°F (63°C)
- Fish: 145°F (63°C)
5.4. Chilling
Refrigerate perishable foods promptly. Do not leave food at room temperature for more than two hours. If the temperature is above 90°F (32°C), refrigerate within one hour.
6. How to Detect Spoiled Food
Knowing how long is food good in the refrigerator also involves being able to identify signs of spoilage. Here’s what to look for:
6.1. Visual Signs
Look for changes in color, texture, or appearance. Mold growth, discoloration, or a slimy texture are all signs that food has spoiled.
6.2. Odor
A foul or unusual odor is a clear indication that food is no longer safe to eat. Trust your sense of smell, even if the food looks normal.
6.3. Texture
Changes in texture, such as sliminess, stickiness, or excessive softness, can indicate spoilage.
6.4. Taste
Tasting food to determine if it is spoiled is not recommended, as it can lead to foodborne illness. If you suspect that food has spoiled, it’s best to discard it without tasting.
7. Specific Food Storage Tips
7.1. Eggs
Eggs should be stored in their original carton in the refrigerator. Avoid storing eggs in the refrigerator door, as the temperature fluctuates. Raw eggs in the shell can last for 3-5 weeks beyond the pack date. Hard-boiled eggs should be used within one week.
7.2. Bread
Bread can be stored at room temperature in a breadbox or airtight bag for 5-7 days. To extend its shelf life, store bread in the refrigerator, where it can last for up to two weeks. For longer storage, freeze bread for up to three months.
7.3. Condiments
Most condiments, such as ketchup, mustard, and mayonnaise, should be stored in the refrigerator after opening. Check the label for specific storage instructions.
7.4. Herbs
Fresh herbs can be stored in the refrigerator to extend their freshness. Store leafy herbs like parsley and cilantro in a glass of water, covered with a plastic bag. Store hardier herbs like rosemary and thyme wrapped in a damp paper towel inside a plastic bag.
7.5. Nuts and Seeds
Nuts and seeds can be stored at room temperature, but they will stay fresher longer if stored in the refrigerator. Store them in an airtight container to prevent them from absorbing odors.
8. Advanced Techniques for Food Preservation
Beyond basic refrigeration, there are several advanced techniques you can use to extend the shelf life of your food.
8.1. Pickling
Pickling involves preserving food in a brine or vinegar solution. This technique can be used for a variety of foods, including cucumbers, onions, and beets.
8.2. Canning
Canning involves sealing food in jars and heating them to kill bacteria and create a vacuum seal. This technique is commonly used for fruits, vegetables, and jams.
8.3. Dehydrating
Dehydrating involves removing moisture from food, which inhibits bacterial growth. This technique is commonly used for fruits, vegetables, and meats.
8.4. Fermenting
Fermenting involves using beneficial bacteria to transform food and extend its shelf life. This technique is used to make foods like sauerkraut, kimchi, and yogurt.
9. The Science Behind Food Spoilage
Understanding the science behind food spoilage can provide valuable insights into how to prevent it. Spoilage is primarily caused by the growth of bacteria, yeast, and mold. These microorganisms break down food, causing changes in texture, odor, and appearance.
9.1. Bacterial Growth
Bacteria are the most common cause of food spoilage. They thrive in warm, moist environments and can multiply rapidly under the right conditions. Refrigeration slows down bacterial growth, but it does not eliminate it entirely.
9.2. Enzymatic Activity
Enzymes are naturally present in food and can cause spoilage even in the absence of microorganisms. Enzymatic activity can lead to changes in color, texture, and flavor. Blanching vegetables before freezing can deactivate enzymes and prevent spoilage.
9.3. Oxidation
Oxidation occurs when food is exposed to oxygen, causing changes in color, flavor, and texture. Storing food in airtight containers can reduce oxidation and extend its shelf life.
9.4. Moisture Loss
Moisture loss can cause food to dry out and become tough or leathery. Storing food in airtight containers or wrapping it tightly can prevent moisture loss.
10. The Impact of Proper Food Storage on Health
Knowing how long is food good in the refrigerator is directly related to maintaining your health. Consuming spoiled food can lead to foodborne illnesses, which can cause a range of symptoms, from mild discomfort to severe health problems.
10.1. Preventing Foodborne Illnesses
Proper food storage and handling practices can significantly reduce the risk of foodborne illnesses. By following recommended storage times and temperatures, you can minimize the growth of harmful bacteria and keep your family safe.
10.2. Maximizing Nutritional Value
Storing food properly can also help preserve its nutritional value. Nutrients can be lost when food is exposed to air, light, and heat. By storing food in airtight containers in the refrigerator, you can minimize nutrient loss and ensure that you’re getting the most out of your meals.
10.3. Reducing Food Waste
Proper food storage can also help reduce food waste. By extending the shelf life of your food, you can avoid throwing away spoiled items and save money.
11. Seasonal Considerations for Food Storage
The time of year can also influence how long is food good in the refrigerator. During warmer months, it’s even more critical to pay close attention to food storage, as higher temperatures can accelerate spoilage.
11.1. Summer Storage Tips
In the summer, be extra vigilant about refrigerating perishable foods promptly. When transporting food to picnics or barbecues, use insulated coolers to keep it cold.
11.2. Winter Storage Tips
During the winter, you may be able to store certain foods, such as root vegetables, in a cool, dry place outside the refrigerator. However, it’s still important to monitor food regularly for signs of spoilage.
12. Smart Shopping Habits to Improve Food Storage
Your shopping habits can significantly impact how long is food good in the refrigerator. Making informed choices at the grocery store can help you maximize the shelf life of your food.
12.1. Planning Meals
Planning your meals in advance can help you avoid buying more food than you need. Create a shopping list based on your meal plan and stick to it.
12.2. Checking Dates
Always check the “sell-by” or “use-by” dates on food items before purchasing them. Choose the freshest options available.
12.3. Buying in Bulk Wisely
Buying in bulk can save you money, but only if you can use the food before it spoils. Consider buying in bulk only for items that you use frequently and can store properly.
12.4. Supporting Local Farmers
Buying produce from local farmers markets can ensure that you’re getting the freshest, highest-quality items. Local produce is often harvested closer to its peak ripeness, which can extend its shelf life.
13. How Long Is Food Good in the Refrigerator: Specific Examples
To provide a comprehensive understanding, let’s delve into more specific examples of food items and their recommended refrigerator storage times.
13.1. Seafood
| Seafood Type | Refrigerator Life (40°F or below) | Notes |
|---|---|---|
| Fresh Fish | 1-2 days | Store in the coldest part of the refrigerator; use ice if possible. |
| Cooked Fish | 3-4 days | Store in an airtight container. |
| Shrimp | 3-5 days | Store in the coldest part of the refrigerator; use ice if possible. |
| Cooked Shrimp | 3-4 days | Store in an airtight container. |
| Crab Meat | 3-5 days | Store in the coldest part of the refrigerator; use ice if possible. |
| Lobster | 2-3 days | Store in the coldest part of the refrigerator; use ice if possible. |
| Smoked Fish | 1-2 weeks | Follow the “use-by” date on the package. |
| Sushi | 24 hours | Consume as soon as possible to avoid bacterial growth. |
13.2. Sauces and Dressings
| Sauce/Dressing | Refrigerator Life (40°F or below) | Notes |
|---|---|---|
| Ketchup | 6 months | Store in the refrigerator after opening. |
| Mustard | 1 year | Store in the refrigerator after opening. |
| Mayonnaise | 2-3 months | Store in the refrigerator after opening. |
| Salad Dressing (opened) | 2-3 months | Store in the refrigerator after opening. |
| Hot Sauce | 6 months | Store in the refrigerator after opening. |
| Pesto | 3-5 days | Store in the refrigerator with a layer of olive oil on top to prevent oxidation. |
| Tomato Sauce (opened) | 5-7 days | Store in an airtight container in the refrigerator. |
13.3. Beverages
| Beverage | Refrigerator Life (40°F or below) | Notes |
|---|---|---|
| Opened Juice | 7-10 days | Store in the refrigerator after opening. |
| Opened Soda | 2-4 days | Store in the refrigerator after opening; may lose carbonation over time. |
| Coffee (brewed) | 3-4 days | Store in an airtight container in the refrigerator. |
| Tea (brewed) | 1-2 days | Store in an airtight container in the refrigerator. |
| Beer (opened) | 1-2 days | Store in the refrigerator after opening; may lose carbonation over time. |
| Wine (opened) | 3-5 days | Store in the refrigerator with a stopper to prevent oxidation. |
14. Addressing Common Food Storage Myths
There are several common myths about food storage that can lead to confusion and potentially unsafe practices. Let’s debunk some of these myths.
14.1. Myth: Food Lasts Forever in the Freezer
While freezing can significantly extend the shelf life of food, it doesn’t last forever. Over time, frozen food can develop freezer burn and lose quality. It’s best to use frozen food within a recommended timeframe for optimal quality.
14.2. Myth: Hot Food Must Cool Completely Before Refrigerating
While it’s true that you shouldn’t put extremely hot food directly into the refrigerator, it’s also not necessary to wait until it’s completely cooled. Cooling food to room temperature before refrigerating is sufficient. Dividing large quantities of food into smaller portions can speed up the cooling process.
14.3. Myth: The Refrigerator Door Is a Good Place for Milk
The refrigerator door is one of the warmest parts of the refrigerator due to temperature fluctuations when the door is opened. It’s best to store milk and other perishable items on the middle shelves, where the temperature is more consistent.
14.4. Myth: If Food Smells Okay, It’s Safe to Eat
While a foul odor is a good indication that food has spoiled, some spoilage bacteria don’t produce noticeable odors. It’s important to look for other signs of spoilage, such as changes in texture or appearance, and to follow recommended storage times.
15. The Future of Food Preservation Techniques
As technology advances, new and innovative food preservation techniques are emerging. These techniques aim to extend the shelf life of food while maintaining its quality and nutritional value.
15.1. High-Pressure Processing (HPP)
High-Pressure Processing (HPP) involves subjecting food to high levels of pressure to kill bacteria and extend its shelf life. This technique is used for a variety of foods, including meats, juices, and prepared meals.
15.2. Modified Atmosphere Packaging (MAP)
Modified Atmosphere Packaging (MAP) involves altering the composition of the atmosphere surrounding food to slow down spoilage. This technique is commonly used for fresh produce and meats.
15.3. Edible Coatings
Edible coatings are thin layers of edible material that are applied to the surface of food to protect it from spoilage. These coatings can contain antimicrobial agents and antioxidants to further extend shelf life.
15.4. Smart Packaging
Smart packaging incorporates sensors and indicators that can monitor the condition of food and provide information about its freshness. This technology can help consumers make informed decisions about when to consume food.
16. Quick Guide Table
| Food Category | Food Item | Refrigerator Life (40°F or below) | Freezer Life (0°F or below) |
|---|---|---|---|
| Dairy | Milk | 1 week after sell-by date | N/A |
| Cheese (hard) | 3-4 weeks | Up to 6 months | |
| Yogurt | 1-2 weeks | 1-2 months | |
| Meat | Raw Chicken | 1-2 days | Up to 9 months |
| Cooked Chicken | 3-4 days | 2-6 months | |
| Ground Beef | 1-2 days | 3-4 months | |
| Seafood | Fresh Fish | 1-2 days | 2-3 months |
| Cooked Fish | 3-4 days | 2-3 months | |
| Produce | Apples | 1-2 months | 8-12 months |
| Berries | 3-7 days | 8-12 months | |
| Leftovers | Cooked Meat | 3-4 days | 2-6 months |
| Cooked Vegetables | 3-4 days | 8-12 months | |
| Eggs | Raw Eggs in Shell | 3-5 weeks | Do not freeze in shell |
| Hard-Cooked Eggs | 1 week | Do not freeze | |
| Pantry Items | Opened Juice | 7-10 days | N/A |
| Ketchup | 6 months | N/A |
17. FAQs on Food Storage
Here are 10 frequently asked questions about food storage to help you better understand the topic:
- How can I tell if milk is spoiled? Look for a sour smell or curdled texture.
- Can I freeze leftovers? Yes, cool them first and store in freezer-safe containers.
- How long can I keep cooked chicken in the refrigerator? 3-4 days.
- What’s the best way to store leafy greens? Wash, dry, and store in a bag with a paper towel.
- How long do eggs last in the refrigerator? 3-5 weeks from the pack date.
- Can I store potatoes in the refrigerator? No, store them in a cool, dark, dry place.
- How long does opened mayonnaise last in the fridge? 2-3 months.
- Is it safe to eat food that’s past its “sell-by” date? It depends on the food and how it has been stored, but it’s best to use it as a guideline.
- What’s the best temperature for my refrigerator? 40°F (4°C) or below.
- How can I prevent freezer burn? Wrap food tightly in freezer-safe packaging.
18. Conclusion: Mastering Food Storage for a Healthier Lifestyle
Knowing how long is food good in the refrigerator is more than just a matter of kitchen organization; it’s a fundamental aspect of maintaining a healthy lifestyle. By following the guidelines and tips outlined in this article, you can significantly reduce food waste, minimize the risk of foodborne illnesses, and ensure that you’re getting the most nutritional value from your meals. Remember to regularly monitor your refrigerator temperature, store food properly, and use reliable resources like the USDA’s FoodKeeper app to make informed decisions about food storage and consumption.
At FOODS.EDU.VN, we are dedicated to providing you with the most up-to-date and comprehensive information on all aspects of food, from preparation to preservation. Explore our website for more in-depth articles, recipes, and expert advice to elevate your culinary skills and promote a healthier lifestyle.
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