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Food Safety
Fears? Look in Your Fridge
With all the recent news of foodborne
illness from bacterial contamination of purchased foods, it’s
easy to think of those as the primary source of our risk. But
experts say that it is far more common to get a foodborne illness
(food poisoning) from food that has become contaminated in our
homes. A common culprit is a refrigerator that is not clean or
cold enough. Fortunately, research has identified a few simple
steps for a refrigerator makeover that can make you safer.
First, make sure that your refrigerator
and freezer are keeping your food at safe temperatures. In a
study that included over 2,000 people, temperatures in about
a third of participants’ refrigerators were outside the
safe range. In another survey of 200 homes, 80 percent of refrigerator
temperatures on the door rose above the safe range for more than
two hours a day. |
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The temperature inside your refrigerator
should be 40ºF or below, and your freezer 0ºF or below.
Temperatures beyond this allow harmful bacteria to multiply.
In order to monitor the refrigerator temperature, food safety
experts recommend a refrigerator/freezer thermometer. You can
get these thermometers for five to ten dollars at hardware and
discount department stores.
Place the thermometer in the
center of the middle shelf for the most accurate reading. Refrigerator
temperatures fluctuate, so check the temperature regularly and
adjust as needed.
If you find that your refrigerator
tends to stray from the safe range, a faulty door seal is one
of the most likely reasons. Close the door and then tug on it
gently. There should be some resistance as you open it. Check
for mold in the crevices of the seal. If door seals dry out and
crack that allows condensation to build, which is a perfect breeding
ground for mold. If a door seal is leaky, you can have the seal
replaced by a professional or do it yourself.
Studies consistently find that
refrigerator doors are warmer than other areas of the fridge.
Therefore, experts advise against the common practice of storing
milk and eggs on the door. Instead, store them inside the refrigerator
where the temperature is colder. Use storage on the door for
condiments, which are not as vulnerable to contaminants.
Make sure that uncooked meats
are wrapped tightly and stored in a place where the juices cannot
drip onto raw vegetables. Cover leftovers, and develop a system
to date them as you put them in the refrigerator so you’ll
know how long they are safe to eat.
The final step in your food safety
refrigerator makeover is to give it a thorough cleaning, and
make a habit of doing so regularly. A thorough cleaning involves
emptying out the fridge, throwing out food that is past the safe
date, and washing and drying the bins. Pay special attention
to the produce bin, since testing finds it the most likely spot
to harbor health-threatening bacteria. |
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