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The best Refrigerator Temperature is the real difference Between Safe Food and Spoilage

Our new refrigerator has an electronic temperature gauge in the door. When the refrigerator was first plugged in the temperature was high. Within couple of hours, however, the freezer temperature was two degrees below zero along with the interior temperature was 38 above. They are safe readings.

Your refrigerator temperatures are important as it prevents or slows the increase of bacteria. According to "Refrigeration and Food Safety," articles posted on the US Department of Agriculture's Food Safety Inspection Service website, when bacteria have nutrients -- the food in your fridge -- "they grow rapidly, increasing in numbers enough where some types of bacteria may cause illness."

The so-called Danger Zone to the expansion of bacteria is 40-140 degrees. Actually, should your fridge temperature reaches 40 degrees or more, bacteria can start to grow in mere 20 mins. Bacteria are separated into two groups, pathogenic (food-bourne illness) and spoilage. Therefore, the inside temperature of the fridge should be 40 degrees or less.

In case your fridge includes a built-in thermometer you'll be able to tell the temperature instantly. Take into account that hot food improves the interior temperature. This is why the Food Safety Inspection Service recommends chilling hot food in a ice bath prior to deciding to place it away.

If your fridge won't have a built-in thermometer, the University of Nebraska Extension Service says you should purchase a liquid-filled thermometer or a bimetallic coil thermometer. Two thermometers, one for that fridge shelves the other for your freezer, are suggested. "Place the thermometer in the front door from the refrigerator or freezer in an easy-to read location," this article advises.

A How Stuff Works website article, "What is an ideal Temperature for any Refrigerator," recommends an environment of 35-38 degrees. The temperature mustn't be lower or your food will freeze.

Placement and storage also affect food safety. Raw meat, poultry and fish needs to be saved in a sealed container, according to the Food Safety Inspection Service. Though my new fridge includes a butter and cheese drawer, this doesn't have a meat drawer, and so i purchased a snap-seal container for these items. Produce needs to be stored in bins I have separate ones for vegetables and fruit.

Milk and eggs should not be held in the threshold because frequent opening will warm these perishable foods. Never let young kids open the threshold and stand there for minutes, seeking fridgetemperature just the right snack, or enjoying the blast of cold air with a hot summer day.

Keeping the fridge clean also affect food safety. Wipe up any spills immediately. Check the fridge weekly for spoiling food and discard it. I additionally look for jars and canisters that are not completely sealed. You ought to vacuum the condenser coil at least one time 12 months to remove dust and dirt. However, if you have been doing renovation or construction work, you might want to vacuum the condenser more frequently.