Food Storage- How safe is your Fridge?
A refrigerator is important for keeping foods safe for consumption. Besides ensuring that your refrigerator does not contain ozone-depleting substances (ODS), you must use it efficiently to prolong the shelf-life of your food. <br>
By Rachel Bahika
A refrigerator is important for keeping foods safe for consumption. Besides ensuring that your refrigerator does not contain ozone-depleting substances (ODS), you must use it efficiently to prolong the shelf-life of your food.
Pathogenic bacteria; micro-organisms that render food unfit for consumption causing food-borne illness; and spoilage bacteria that causes food to decompose and develop unpleasant odour, taste and texture, exist everywhere in nature.
Given the right temperature, they grow and decompose food, producing fungal toxins which can be extremely harmful to human health.
Pathogenic bacteria grow rapidly between 40 and 140°F, but they do not generally affect the taste, smell or appearance of food. Thus, one cannot tell that pathogens are present.
On the other hand, spoilage bacteria grows at low temperatures, such as in the refrigerator, causing food to smell.
Bacteria grows most rapidly in temperatures of between 40 and 140°F, some doubling every 20 minutes.
Molds grow primarily in warmer humid environments, but can tolerate colder temperatures encountered in refrigeration storage.
A refrigerator set at 40°F (5°C) or below protects most foods. The average refrigerator operates between 35F (2°C) and 44F (7°C). This is low enough to slow bacterial growth and not cold enough to destroy micro-organisms.
The fresher the food you buy and the earlier you store it in the refrigerator, the less likely it is to get contaminated.
Most people would not eat spoiled food, but if they did, they would probably not get sick. However, food left too long on the counter may be dangerous to eat, but could look fine, while food stored in the refrigerator for too long may be of less quality, even though it would not make anyone sick.
Some bacteria that thrives at cold temperatures and multiplies in the refrigerator could cause illness.
Safe refrigerator temperature
Incorrect or inconsistent storage temperatures cause changes in taste, texture, appearance, nutrient content and safety of foods. Refrigerators slow down bacterial growth in food while freezers stop growth.
Freezers do not kill bacteria. When food is thawed, it resumes growth. Freezers should be kept at 0°F (8°C) or lower and refrigerators at 40°F (5°C) or lower, but not so cold as to freeze.
For food safety, it is important to verify the refrigerator/freezer’s temperature, using a refrigerator/freezer thermometer.
When power goes off and gets back on and the refrigerator is at 40°F (5°C), the food is safe. Foods stored at temperatures above 40°F (5°C), for more than two hours should not be consumed.
Safe handling of food for refrigerating
Cover foods to retain moisture so that they do not pick up odour from other foods.
A large pot of food should be divided into small portions and put in shallow containers before being refrigerated.
A large cut of meat or whole poultry should be divided into smaller pieces and wrapped separately or placed in shallow containers before refrigerating.
Placement of foods
Raw meat, poultry and seafood should be sealed in containers or wrapped securely to prevent raw juices from contaminating other foods.
Keep meat and poultry in their original packages while freezing. For longer than two months, over-wrap these packages with airtight heavy-duty foil, plastic wrap or freezer paper.
Some refrigerators have special features like adjustable shelves, door bins, crispers and meat/cheese drawers designed to store food more conveniently. They provide an optimal storage environment for fruits, vegetables, meats, poultry and cheese.
Safety of foods stored on the door
Do not store perishable foods on the door.
Eggs should be stored in their carton on a shelf inside the refrigerator.
The temperature of the storage bins on the door fluctuate more than in the cabinet. Keep the door closed.
Food safety while defrosting
Most refrigerators/freezers do not require defrosting. However, some old models build up frost and require periodic defrosting.
Food removed from the refrigerator for defrosting must remain cold. Keep frozen foods from thawing by placing them in a cooler with a cold source or pack them in a box and cover with blankets for insulation.
Do not use electrical heating devices, ice picks, knives or other sharp objects to remove frost. This could damage the inner lining.
Clean your fridge
Wipe spills with hot, soapy water and rinse.
Dispose of perishable foods, once a week.
Store left-overs for four days. Raw poultry and ground meats for two days.
An opened box of baking soda keeps the fridge fresh.
Avoid solvent cleaning agents and abrasives that may impart taste to food or damage the interior.
Keep the front grill free of dust and lint to permit free flow of air to the condenser.
Clean the condenser coil several times a year with a brush or vacuum cleaner. to remove dirt, lint and other accumulations.
A refrigerator is important for keeping foods safe for consumption. Besides ensuring that your refrigerator does not contain ozone-depleting substances (ODS), you must use it efficiently to prolong the shelf-life of your food.
Pathogenic bacteria; micro-organisms that render food unfit for consumption causing food-borne illness; and spoilage bacteria that causes food to decompose and develop unpleasant odour, taste and texture, exist everywhere in nature.
Given the right temperature, they grow and decompose food, producing fungal toxins which can be extremely harmful to human health.
Pathogenic bacteria grow rapidly between 40 and 140°F, but they do not generally affect the taste, smell or appearance of food. Thus, one cannot tell that pathogens are present.
On the other hand, spoilage bacteria grows at low temperatures, such as in the refrigerator, causing food to smell.
Bacteria grows most rapidly in temperatures of between 40 and 140°F, some doubling every 20 minutes.
Molds grow primarily in warmer humid environments, but can tolerate colder temperatures encountered in refrigeration storage.
A refrigerator set at 40°F (5°C) or below protects most foods. The average refrigerator operates between 35F (2°C) and 44F (7°C). This is low enough to slow bacterial growth and not cold enough to destroy micro-organisms.
The fresher the food you buy and the earlier you store it in the refrigerator, the less likely it is to get contaminated.
Most people would not eat spoiled food, but if they did, they would probably not get sick. However, food left too long on the counter may be dangerous to eat, but could look fine, while food stored in the refrigerator for too long may be of less quality, even though it would not make anyone sick.
Some bacteria that thrives at cold temperatures and multiplies in the refrigerator could cause illness.
Safe refrigerator temperature
Incorrect or inconsistent storage temperatures cause changes in taste, texture, appearance, nutrient content and safety of foods. Refrigerators slow down bacterial growth in food while freezers stop growth.
Freezers do not kill bacteria. When food is thawed, it resumes growth. Freezers should be kept at 0°F (8°C) or lower and refrigerators at 40°F (5°C) or lower, but not so cold as to freeze.
For food safety, it is important to verify the refrigerator/freezer’s temperature, using a refrigerator/freezer thermometer.
When power goes off and gets back on and the refrigerator is at 40°F (5°C), the food is safe. Foods stored at temperatures above 40°F (5°C), for more than two hours should not be consumed.
Safe handling of food for refrigerating
Cover foods to retain moisture so that they do not pick up odour from other foods.
A large pot of food should be divided into small portions and put in shallow containers before being refrigerated.
A large cut of meat or whole poultry should be divided into smaller pieces and wrapped separately or placed in shallow containers before refrigerating.
Placement of foods
Raw meat, poultry and seafood should be sealed in containers or wrapped securely to prevent raw juices from contaminating other foods.
Keep meat and poultry in their original packages while freezing. For longer than two months, over-wrap these packages with airtight heavy-duty foil, plastic wrap or freezer paper.
Some refrigerators have special features like adjustable shelves, door bins, crispers and meat/cheese drawers designed to store food more conveniently. They provide an optimal storage environment for fruits, vegetables, meats, poultry and cheese.
Safety of foods stored on the door
Do not store perishable foods on the door.
Eggs should be stored in their carton on a shelf inside the refrigerator.
The temperature of the storage bins on the door fluctuate more than in the cabinet. Keep the door closed.
Food safety while defrosting
Most refrigerators/freezers do not require defrosting. However, some old models build up frost and require periodic defrosting.
Food removed from the refrigerator for defrosting must remain cold. Keep frozen foods from thawing by placing them in a cooler with a cold source or pack them in a box and cover with blankets for insulation.
Do not use electrical heating devices, ice picks, knives or other sharp objects to remove frost. This could damage the inner lining.
Clean your fridge
Wipe spills with hot, soapy water and rinse.
Dispose of perishable foods, once a week.
Store left-overs for four days. Raw poultry and ground meats for two days.
An opened box of baking soda keeps the fridge fresh.
Avoid solvent cleaning agents and abrasives that may impart taste to food or damage the interior.
Keep the front grill free of dust and lint to permit free flow of air to the condenser.
Clean the condenser coil several times a year with a brush or vacuum cleaner. to remove dirt, lint and other accumulations.