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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.