Our new refrigerator has an electronic climatic characteristic gauge in the door. When the refrigerator was first plugged in the climatic characteristic was high. Within two hours, however, the freezer climatic characteristic was two degrees below zero and the interior climatic characteristic was 38 above. These are safe readings.
Your refrigerator climatic characteristic is leading because it prevents or slows the growth of bacteria. Agreeing to "Refrigeration and Food Safety," an narrative posted on the Us branch of Agriculture's Food protection Inspection service website, when bacteria have nutrients -- the food in your fridge -- "they grow rapidly, increasing in numbers to the point where some types of bacteria can cause illness."
Refrigerator Door Seals
The so-called Danger Zone for the growth of bacteria is 40-140 degrees. In fact, if your fridge climatic characteristic reaches 40 degrees or above, bacteria can start to grow in only 20 minutes. Bacteria are divided into two groups, pathogenic (food-bourne illness) and spoilage. Therefore, the interior climatic characteristic of your fridge should be 40 degrees or less.
If your fridge has a built-in thermometer you can tell the climatic characteristic instantly. Keep in mind that hot food raises the interior temperature. That's why the Food protection Inspection service recommends chilling hot food in an ice bath before you put it away.
If your fridge does not have a built-in thermometer, the University of Nebraska prolongation service says you should buy a liquid-filled thermometer or a bimetallic coil thermometer. Two thermometers, one for the fridge shelves and one for the freezer, are recommended. "Place the thermometer in the front door of the refrigerator or freezer in an easy-to read location," the narrative advises.
A How Stuff Works website article, "What is the Ideal climatic characteristic for a Refrigerator," recommends a setting of 35-38 degrees. The climatic characteristic should not be lower or your food will freeze.
Placement and warehouse also influence food safety. Raw meat, poultry and fish should be stored in a sealed container, Agreeing to the Food protection Inspection Service. Though my new fridge has a butter and cheese drawer, it does not have a meat drawer, so I bought a snap-seal holder for these items. Produce should be stored in bins I have separate ones for fruits and vegetables.
Milk and eggs should not be stored in the door because frequent opening will warm these perishable foods. Do not let your kids open the door and stand there for minutes, finding for just the right snack, or enjoying the blast of cold air on a hot summer day.
Keeping your fridge clean also influence food safety. Wipe up any spills immediately. Check the fridge weekly for spoiling food and discard it. I also look for jars and warehouse packaging that are not completely sealed. You should vacuum the condenser coil at least once a year to take off dust and dirt. However, if you have been doing reparation or building work, you may have to vacuum the condenser more often.
These factors -- a clean refrigerator, proper placement/storage, and a safe climatic characteristic -- will keep your food fresh-tasting and safe.
Copyright 2010 by Harriet Hodgson
The Right Refrigerator temperature is the dissimilarity between Safe Food and Spoilage
No comments:
Post a Comment