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Your fridge can be breeding for bacteria – this is how to fix it
May
The kitchen is often the heart of the house – a place where families gather and start meals. And at the beginning of all this? Refrigerator. At this point, we safely store most of our food, and with the progress of Fridges technology becomes smarter: the ability to track stocks, suggest recipes, and even display messages.
But of all their functions, the temperature remains the most critical. We rely on the fridge so that the food is fresh, but if the temperature is not suitable, they can do the opposite – they generally become cozy incubators for bacteria.
As a microbiologist, it can be fascinating, but it is definitely not ideal for sausages that you brought from the farmers market.
Looking at many households, average temperature The fridge is 5.3 ° C – just above the recommended sheltered range of 0-5 ° C (32–41 ° F). It is more disturbing how often temperatures change. Many refrigerators Spend more than half of the time above this sheltered limit.
Some have even been found that it runs up to 15 ° C (59 ° F), which in some parts of Great Britain is practically a hot summer day. At these temperatures, bacteria can reproduce quickly, increasing the risk of spoiling food and even a disease transmitted by food.
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So what’s going on? Part of the problem is that in many refrigerators there is no exact, available way of monitoring their internal temperature. Let’s admit: most of us do not know what the shield settings really mean.
In addition, every time you open the door, hot air falls. The longer the door stays open, especially if you stay while choosing a snack, the more the internal temperature rises towards room temperature, creating a more suitable environment for bacteria.
Keep the bacteria under control
Here are uncomplicated ways to maintain the freshness of food – and safer:
• Minimize door holes. Do not leave the hanging fridge open open when unloading foodstuffs.
• Operate a rotary organizer. Inactive Susan can assist you avoid searching a shelf full of products to this half -used bottle of sauce.
• Tidy the door seal. Every few months check mold or dirt and make sure that the seals close tightly.
The temperature also differs in the fridge. The coldest place is usually at the back, and the warmest is on the door. This means that items such as milk or raw meat are best stored next to your back – not in the door. The door is fine for butter or drinks.
Although many current refrigerators have a built -in sensor, it often reflects only the temperature in one place. In fact, 68% of households Never regulate temperature settings.
Practical tip? Place several thermometers in different areas of the fridge. If they are Regularly above 5 ° C. (41 ° F), it’s time to adapt. Remember, however: built -in indicators in the fridge do not always reflect the actual temperature in the fridge.
Also avoid overflow. Try to keep the fridge of about 75% full so that the frigid air can circulate properly. You can make a place by storing such items as stone fruit, tomatoes, peppers, potatoes and honey in a nippy, dehydrated cabinet – do not require cooling.
But the temperature is not the only problem. Even a well -hidden fridge can contain unseen risk. Studies show This Refrigerators may contain pathogensThey will probably be introduced earlier with food or packaging that could be contaminated.
While low temperatures stop many bacteria from growth, some – like Listeria monocytogenes – can survive and even multiply at low temperatures. ListeriaWhich is particularly risky for pregnant people and older adults, you can find in cushioned cheese, cured or smoked fish (including sushi), delicatessen meats, pre -packaged fruits, frozen vegetables and ready sandwiches.
Reduce the risk
To reduce the risk for yourself and others, follow the recommendations food safety authorities:
• Keep raw food products-like meat and fish, which require cooking-with ready-to-eat items such as fruit or sandwiches.
• Store raw meat and fish on the bottom shelf of the fridge. In this way, if some juices are leaking, they will not drip on other dishes.
• Take ready -to -eat products within four hours of removing them from the fridge.
• Wash your hands regularly with soap and water before, during and after preparing a meal.
• Follow the cooking instructions on the packaging if necessary.
Improving the habits of the fridge may not seem electrifying, but helps to eat longer, stays in the form of a fridge, and most importantly, protects your health – and family health.
Oh, and this is the rest of the chicken from dinner at the beginning of the week … We all conducted a sniffing test. But only because the remains smell good, it doesn’t mean they are fine. Bacteria like Salmonella Or Listeria They are not always associated with the smell.
Read more: The sniffing test is not reliable for food safety – that’s why
