Storing Foods Safely in your Refrigerator (2233)

Your refrigerator is important for keeping food safe. While refrigeration doesn't kill the mold, yeast and bacteria that cause foodborne illness, it slows their rate of growth.

Keep an appliance thermometer in the refrigerator and freezer. Check it frequently. The refrigerator section should be no warmer than 40 degrees F.  The freezer should register around 0 degrees f. If temperatures are warmer than these readings, turn the control to a slightly lower number and check the temperature again.

Store meat, poultry, and dairy foods in the coldest area of the refrigerator, and refrigerate leftovers within two hours after cooking. Transfer hot foods to shallow containers to speed refrigerator cooling. Place loosely covered food in the refrigerator and once it's cool, cover securely. You're safest using leftovers within 2 days.

Reheat leftovers containing meat, poultry or fish until they're steaming hot before serving. This is especially important for ground or cut meat, which has more surface exposed to the air. Bacteria can grow on ground and cut meats more easily. Bring leftovers like sauces, gravies and soups to a full boil. Try to use dairy products and eggs before the date stamped on the container is past. Store eggs in their original purchase containers rather than the refrigerator door.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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