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Cooling stored food to an appropriate temperature is one of the best ways to slow down the growth of dangerous bacteria.

Refrigerator thermometers can make a big difference

When it comes to protecting yourself and your family from food-borne diseases, the kitchen refrigerator is one of the most effective tools. In fact, at room temperature, the number of bacteria that cause foodborne illness doubles every 20 minutes! Cooling food to an appropriate temperature is one of the best ways to slow down the growth of these bacteria.

To ensure that your refrigerator works properly, it is important to keep its temperature at 40 °F or below; the temperature of the freezer compartment should be 0 °F. Since there are very few refrigerator controls that display the actual temperature, using an inexpensive stand-alone device thermometer allows you to monitor the temperature and adjust the refrigerator and/or freezer settings if necessary. Buy one for the refrigerator and the other for the refrigerator, and check it often.

In addition to keeping the temperature in the refrigerator at 40 °F, there are other measures you can take to ensure that refrigerated food is as safe as possible.

Whether you are dealing with leftovers or freshly bought food, it is very important to quickly put the food that needs to be refrigerated into the refrigerator. Leaving perishable food outside for 2 hours or longer will allow bacteria to multiply rapidly and put you at a serious risk of contracting foodborne diseases.

Because bacteria can multiply rapidly in unrefrigerated food, it is not safe to defrost food at room temperature. If not refrigerated, some organisms will produce toxins, even if the food is cooked to a temperature that can kill the bacteria itself, these toxins will survive the cooking process.

There are three safe defrosting methods: in the refrigerator, in cold water and in the microwave. If you thaw food in cold water, change the water every half an hour to make sure it stays cold. Food thawed in the microwave must be cooked immediately after thawing.

If your home loses power, how do you know which foods can be stored and eaten safely?

Even if your refrigerator and freezer keep food at the right temperature and you have complied with all other safe storage rules, the time you can safely store food in the refrigerator is limited. (Food can be kept safe indefinitely in the refrigerator, but the quality/taste of the food may be affected.)

Foodborne illness is a serious matter

Foodborne illnesses are much more serious than many people realize. The federal government estimates that there are approximately 48 million cases of foodborne illness each year-equivalent to one in six Americans who get sick each year. These diseases result in an estimated 128,000 hospitalizations and 3,000 deaths each year.

You may be surprised to find that even if the food does not look, smell, or taste bad, it can make you very sick. This is because food-borne diseases are caused by pathogenic bacteria, and pathogenic bacteria are different from spoilage bacteria that “spoil” food.

Many pathogens are found in raw or undercooked meat, poultry, seafood, milk and eggs; dirty water; even on fruits and vegetables. Properly refrigerating these foods will slow down the growth of bacteria; following other recommended food handling methods (clean your hands, surfaces and produce, separate raw and ready-to-eat foods, and cook them at safe temperatures) will further reduce your risk of illness.

Clean hands and surfaces frequently

Separate raw meat from other foods

Cook to the right temperature