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Chilling stored foods to proper temperatures is one of the best ways to slow the growth of dangerous bacteria.

A Refrigerator Thermometer Can Make a Big Difference

When it comes to protecting yourself and your family from foodborne illness, one of your most effective tools is the kitchen refrigerator. In fact, at room temperature, the numbers of bacteria that cause foodborne sickness can double every 20 minutes! Chilling foods to proper temperatures is one of the best ways to slow the growth of these bacteria.

To ensure that your refrigerator is doing its job, it’s important to keep its temperature at 40 °F or below; the freezer should be at 0 °F. Since few refrigerator controls show actual temperatures, using an inexpensive freestanding appliance thermometer will allow you to monitor the temperature and adjust the setting of the refrigerator and/or freezer if necessary. Buy one for the fridge, one for the freezer, and check them often.

In addition to keeping the temperature in your fridge at 40 °F, you can take additional steps to make sure your refrigerated foods stay as safe as possible.

Whether you’re dealing with leftovers or just-purchased foods, it’s important to get foods that need refrigeration into your fridge quickly. Leaving perishable foods out for 2 hours or more allows bacteria to multiply rapidly — and can put you at serious risk of contracting foodborne illness.

Because bacteria can multiply so rapidly in unrefrigerated food, it’s simply unsafe to let food thaw at room temperature. If left unrefrigerated, some organisms can create toxins that will survive the cooking process even if the food is cooked to temperatures that kill the bacteria themselves.

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

If your home loses power, how do you know what foods you can safely keep and eat?

Even when your refrigerator and freezer are chilling foods at the right temperatures, and you’ve followed all the other rules for safe storage, there are limits to how long you can safely store foods in the refrigerator. (Foods will stay safe indefinitely in the freezer, but quality/taste of the food may be affected.)

Foodborne Illness Is Serious Business

Foodborne diseases are far more serious than many people realize. The Federal government estimates that there are about 48 million cases of foodborne illness annually — the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.

You may be surprised to learn that food can make you very sick even when it doesn’t look, smell, or taste spoiled. That’s because foodborne illnesses are caused by pathogenic bacteria, which are different from the spoilage bacteria that make foods “go bad.”

Many pathogenic organisms are present in raw or undercooked meat, poultry, seafood, milk, and eggs; unclean water; and even on fruits and vegetables. Keeping these foods properly chilled will slow the growth of bacteria; following the other recommended food handling practices (clean your hands, surfaces and produce, separate raw foods from ready-to-eat foods, and cook to safe temperatures) will further reduce your risk of getting sick.

CLEAN Wash hands and surfaces often

SEPARATE Separate raw meats from other foods

COOK Cook to the right temperature