Anatomy of a healthy fridge
This story was originally titled, "Anatomy of a Healthy Fridge" in the October 2009 issue. Subscribe to Canadian Living today and never miss an issue!
If you want your family to eat well, your
refrigerator is probably filled with good-for-
you fruits and vegetables, fish and
meat, milk and eggs. Your food choices
may get an A for health, but what about
your fridge? Is it a breeding ground for
bacteria or contamination? Are you storing
your food for too long? We asked food experts Jim
Chan, manager of the food safety program for
Toronto Public Health, and Fran Berkoff, a
registered dietitian from Toronto, for their tips.
Read on to find out if your fridge and freezer get
top grades for health and safety.
What about listeriosis? It’s very hard to control this
type of bacterium, says Chan, because it can grow at
fridge temperatures. Chan’s advice: Try not to store
foods such as processed meats and cold cuts in the
fridge for too long. For something like deli meat, up to
a week is about the maximum. If you’re not going to
eat the meat within a few days, freeze it. Listeriosis
bacteria cannot grow at freezing temperatures.
Thaw frozen food in the fridge in its original
packaging and on a plate, says Chan. If space is a
problem, thaw it in a cool environment, for instance
in a sink of cold water; be sure to change the water
often to keep it cold. Thawing at room temperature
can increase risks for bacterial growth.
Tip:
Keep your
fridge at 4 C (40 F), or
colder. Bacteria multiply
fastest at temperatures above
4 C, so chilling food properly is
one of the most effective ways to
reduce the risk of food-borne
illness. Use a fridge
thermometer at all times to
keep tabs on the
temperature.
