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  1. Home
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  4. Is Your Refrigerator Safe?

Is Your Refrigerator Safe?

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When was the last time you cleaned your refrigerator? If you can't remember, you're not alone. In a survey conducted in the United States in May 2012 by the Academy of Nutrition and Dietetics/Con Agra Food (1), nearly 20% of those surveyed said they didn't know how long it had been since they cleaned their refrigerator. Twenty percent had never cleaned their refrigerator! It's likely that this distribution can be found in many other countries, such as France.

If you're not flawless in this area, it's time to start by throwing away spoiled food, jars, and open packs that have been sitting too long, and then cleaning every nook and cranny of your refrigerator: the shelves, drawers, and door bins. Indeed, whether fresh or spoiled, some foods can carry bacteria that can then contaminate your entire refrigerator. Refrigerator bacteria include salmonella, listeria, and E. coli, known for their role in foodborne illnesses.

Cleaning Guidelines

Use a soapy sponge to scrub and optionally rinse your sponge in water with added vinegar. In her book, "Je ne sais pas utiliser les huiles essentielles" (I don't know how to use essential oils), Danielle Festy (2) suggests a very simple multi-purpose antibacterial mixture to make (half hot water, half alcohol vinegar plus 15 drops of tea tree essential oil) which is perfect for sanitizing after cleaning your refrigerator with soap.

Hunting Down Bacteria in Your Refrigerator

Maintain a Good Temperature

Keep the temperature between 0 and 4°C because above 4°C, bacteria can multiply rapidly. If your refrigerator doesn't have one, place a thermometer in the central part to check the temperature at the heart of the refrigerator, then adjust the thermostat if necessary. Be sure not to leave the door open for too long (when putting away groceries, for example) and make sure the doors are properly closed. If your refrigerator is new, it will quickly alert you by emitting a somewhat intrusive beep...

Proper Food Storage

Preferably store food in reusable containers with airtight closures such as plastic, glass, or stainless steel boxes with new generation plastic lids (phthalate and BPA free). Never leave an opened product (yogurt, cheese, prepared dishes) exposed to the air. Remember to cover it or, better yet, transfer it to an airtight container. This method of storage helps keep food fresher but also keeps your refrigerator clean. With airtight containers, there are no more leaks or stains in your refrigerator! Tip: if you defrost raw meat in the refrigerator, it is recommended to place it in a container with a lid to avoid cross-contamination of bacteria and also drops from thawing.

Don't Let Dirt Settle In

Before storing them in the refrigerator, wipe the outside of jars, bottles, and pots, removing any food residues that may stick to them (tomato sauce, milk, ketchup, etc.). This will help keep things clean and prevent odors. Avoid letting drops and spilled liquids dry and become ingrained. Clean immediately as indicated above and wipe to remove moisture. Also, check the seal around the door and remember to clean this area where crumbs and food residues or even mold easily accumulate.

Managing Your Refrigerator Stock

Get rid of food that is no longer consumable. For example, after a few days, leftovers are no longer good to eat. To avoid waste, always remember to eat your leftovers before cooking something new: for example, leftover ratatouille can be eaten cold on a slice of bread as an appetizer, a chicken carcass can be used on day 2 to make a very tasty broth. You have 3 boiled potatoes left? Add them to a green salad! As for pre-packaged foods, use them according to their date, adopting a well-known rule of stock management, the FIFO rule (first in, first out)!

Also, go easy on grocery shopping. Often, you can prepare a more frugal dinner or lunch, with fewer foods, and finish your meal by enjoying fruits. This is a guarantee of a balanced diet: you eat less and better (especially since you no longer have to worry about letting all the good things you bought at the market or supermarket go bad). Modern lifestyle (commuting schedules, leisure activities, changing family dynamics, etc...) sometimes appears incompatible with preparing real meals that take a little more time. Who hasn't opted for a pasta dish on a weekday evening when a bag of fresh spinach - waiting to be peeled - was waiting for you, or improvised dinner out while a cauliflower slept in your refrigerator that you had planned to cook...

Some Rules to Know

In catering, there are very strict rules regarding food handling and storage to prevent contamination and food poisoning. The same goes for home.

Good Hygiene in the Kitchen

Wash your hands before cooking, but also before, for example, going from peeling to seasoning fish. Clean the work surface and cutting boards meticulously and sanitize them, why not, with our tea tree essential oil mixture. Change the dish towels regularly and clean your sponges (put them in the washing machine with your dish towels, for example).

Do Not Mix Raw and Cooked Foods

Wash utensils or change them every time you prepare foods consumed raw (knife, grater, etc...).

Trust Your Instinct!

Washing partially covered potatoes or carrots before peeling them is heresy for some! This simple gesture helps to avoid direct or indirect contamination. Indeed, some germs are not eliminated by cooking and even less so when it comes to peeled raw vegetables. Similarly, organic vegetables and fruits consumed with the skin should be carefully cleaned. Avoid soaking, the best option is still the food brush and always common sense!

Sources: Lona Sandon, MEd, RD, Assistant Professor, UT Southwestern Medical Center. (1) Academy of Nutrition and Dietetics and Con Agra Foods. Home food safety. (2) Je ne sais pas utiliser les huiles essentielles, Danièle Festy, Leduc Editions.

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