Many pathogenic organisms are present in raw or undercooked meat, poultry, seafood, milk and eggs; impure water; and even on fruits and vegetables. Keeping these foods properly refrigerated will slow the growth of bacteria. If you follow other recommended food handling practices (washing hands, surfaces and products, separating raw foods from ready-to-eat foods and cooking at safe temperatures), the risk of getting sick will be further reduced. Whether you`re dealing with leftovers or just buying food, it`s important to quickly get the food in your fridge that needs to be refrigerated. If you skip perishable foods for 2 hours or more, the bacteria can multiply quickly and put you at serious risk of developing a foodborne illness. Some foods need to be stored in the refrigerator to slow bacterial growth and keep them fresh and safe for longer. In general, the colder the temperature, the slower the bacteria, but cold temperatures do not stop the growth of bacteria (e.g., Listeria monocytogenes). Because bacteria can multiply so quickly in unrefrigerated foods, it is simply dangerous to let food thaw at room temperature. If not refrigerated, some organisms can create toxins that survive the cooking process, even if the food is cooked at temperatures that kill the bacteria themselves. In addition to the temperature in your refrigerator at 40°F, you can take extra steps to ensure your refrigerated foods remain as safe as possible. The cold temperatures of a domestic freezer (-18°C) delay chemical reactions in food and pause the bacteria present.
The bacteria are still alive, but they stop growing or producing toxins. Place an appliance thermometer in your refrigerator and freezer to make sure they stay at the right temperature to ensure food safety. They are designed to provide accuracy in cold weather. Always keep the appliance thermometer in the refrigerator and freezer to monitor temperature, which can help determine if food is safe after a power outage. For more information on setting the temperature, refer to the user manual. When changing temperature, a set-up time is often required. Even if your refrigerator and freezer refrigerate food at the right temperature and you have followed all other rules for safe storage, there are limits to how long you can safely store food in the refrigerator. (Food stays safe in the freezer indefinitely, but the quality and taste of food can be affected.) 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 number of bacteria that cause foodborne illness can double every 20 minutes! Cooling food to the right temperature is one of the best ways to slow the growth of these bacteria. If you lose power, keep the refrigerator and freezer doors closed as much as possible. Your refrigerator keeps food cold for about four hours when it`s not opened. A full freezer will maintain a sufficient temperature for about 48 hours if the door is left closed.
The goal is to prevent yourself and others from contracting the disease from microorganisms such as Salmonella, E. coli O157:H7 and C. botulinum that cause botulism. Keeping food refrigerated at the right temperature is one of the best ways to prevent or slow the growth of these bacteria. Do not thaw food at room temperature. Ideally, food should be thawed in the refrigerator in a container large enough to catch drops. If this is not possible, use a microwave oven on the thawing setting just before cooking. Check the indications on the food packaging and allow enough time for your food to be properly thawed. Large items, such as a 6-7 kg Christmas turkey, can take up to 4 days to be completely thawed in the refrigerator.
The bacteria have not been killed and they can be revived when the food thaws. Thaw food in the refrigerator to prevent it from remaining between 8 and 63 degrees Celsius, which is the danger zone. Between these temperatures, bacteria can grow and make you sick. Domestic refrigerators should be stored at or below 40°F (4°C). Use a refrigerator thermometer to monitor the temperature. To avoid unwanted freezing of food, set the refrigerator temperature between 1°C and 4°C (34°F and 4°F). Here are some other cooling tips: Domestic freezers should be stored at 0°F (-18°C) or lower. Use an instrument thermometer to monitor temperature. Since freezing ensures food safety indefinitely, freezer shelf life is only recommended for quality (taste, colour, texture, etc.).
Here are some other freezing tips: Cooling stored food to the right temperature is one of the best ways to slow the growth of dangerous bacteria. If your refrigerator seems full, take out items that don`t need to be refrigerated, such as soft drinks or unopened bread. This frees up space for items that need to be refrigerated for safety reasons, such as raw, ready-to-eat, and cooked foods. Check if your refrigerator is cold enough by using a refrigerator thermometer. Refrigerator dials do not always indicate the correct temperature. Your refrigerator should be at 5°C or lower. Don`t overfill your fridge. Leaving the room allows air to circulate and keeps the temperature set up. To make sure your refrigerator is doing its job, it`s important to keep its temperature at 40°F or lower. The freezer should be at 0°F.
Since few refrigerator commands indicate actual temperatures, an inexpensive freestanding thermometer allows you to monitor the temperature and adjust the refrigerator and/or freezer setting if necessary. Buy one for the refrigerator, one for the freezer and check them often. When thawing your food, make sure it has been completely thawed, as partially thawed foods may not cook evenly, meaning harmful bacteria can survive the cooking process. Once the food is thawed, cook it within 24 hours. Whether you put food in the fridge, freezer or in a cabinet, you have many options to prevent foodborne illness. To prevent cold air from your freezer from drying out your food: On this page: Synchronization temperature Freezing Food cooling diagram Deterioration A refrigerator thermometer can make a big difference Check the packing instructions to make sure the food is suitable for freezing, especially for ready-to-eat foods. There are three ways to thaw safely: in the refrigerator, in cold water and in the microwave.
