Refrigerator Storage

September is National Food Safety Education Month. It has been sponsored by the restaurant and food safety industry since 1995. The primary goal is to educate consumers about how to handle and prepare food properly in order to prevent foodborne diseases. So let’s talk about refrigerator storage of food.

Refrigerator storage of food is designed to keep foods fresh and safe for a limited amount of time. The cool temperature helps to keep the food fresh and inhibit the growth of most bacteria, mold and yeast.

Food spoilage microorganisms can still grow in the refrigerator. You have probably seen it growing. For instance, when vegetables in the vegetable bin turn to black slime, this is deterioration caused by microorganisms. Cool temperatures slow the growth of mold, yeast and bacteria, but there is a limit to the length of time various foods will stay fresh in the refrigerator.

Eventually, any food will begin to look, smell and taste bad and should be discarded immediately upon developing any signs of spoilage. Set the refrigerator dial so that the internal temperature of the refrigerator remains at about 40°F. The control should be adjusted seasonally.

During hot summer days the dial will need to be set at a colder setting than during the winter. When the control settings are not adjusted, frozen milk or lettuce may result as the outdoor temperature drops. A refrigerator thermometer can be purchased and hung from the center shelf of the refrigerator to help monitor temperatures.

Your food will be fresher longer if you follow these storage guidelines:

• Always cover food in the refrigerator. Use containers with lids, plastic wrap, aluminum foil or plastic bags to keep foods from drying out.

• Place meat, poultry, fish and other seafood in the coldest part of the refrigerator. This is usually on the top shelf, toward the back.

• Store eggs in the original carton on a shelf, not on the door, which is too warm.

• Defrost meat on the lower shelves of the refrigerator with a plate under the package to catch drips. Never defrost on the kitchen counter.

• Wipe up spills as they happen. Remove old food and check freshness dates on condiments and dairy products.

For more information on how long to store foods in the refrigerator, call the USDA’s Meat & Poultry Hotline toll free at 1-800-535-4555 from 10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday. Or call the FDA’s Seafood Hotline toll free at 1-800-FDA-4010.

Autumn 1998
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