Because bacteria can multiply so quickly in unrefrigerated foods, it is simply dangerous to let food thaw at room temperature. If not refrigerated, some organisms can create toxins that survive the cooking process, even if the food is cooked at temperatures that kill the bacteria themselves. Even if your refrigerator and freezer refrigerate food at the right temperature and you have followed all other rules for safe storage, there are limits to how long you can safely store food in the refrigerator. (Food stays safe in the freezer indefinitely, but the quality and taste of food can be affected.) Keep in mind that there is more than one factor that contributes to bacterial growth and can lead to foodborne illness. If good food safety practices, such as hand washing, are not followed and there is initially a large amount of bacteria on the food, the temperature you store or maintain may not matter. You may be surprised to learn that food can make you very sick, even if it doesn`t look, smell or taste spoiled. This is because foodborne illnesses are caused by pathogenic bacteria that are different from spoilage bacteria that “make food bad.” Our programs cover everything from purchasing and preparing nutritious and cost-effective foods to stress management, prevention or good living with diabetes and optimal aging, MSU Extension has the information you need in a format you can use in person and online. Contact your local MSU Extension County office to find a class near you. When it comes to protecting yourself and your family from foodborne illness, one of your most effective tools is the kitchen refrigerator. In fact, at room temperature, the number of bacteria that cause foodborne illness can double every 20 minutes! Cooling food to the right temperature is one of the best ways to slow the growth of these bacteria. Whether you`re dealing with leftovers or just buying food, it`s important to quickly get the food in your fridge that needs to be refrigerated. If you skip perishable foods for 2 hours or more, the bacteria can multiply quickly and put you at serious risk of developing a foodborne illness. To make sure your refrigerator is doing its job, it`s important to keep its temperature at 40°F or lower.

The freezer should be at 0°F. Since few refrigerator commands indicate actual temperatures, an inexpensive freestanding thermometer allows you to monitor the temperature and adjust the refrigerator and/or freezer setting if necessary. Buy one for the refrigerator, one for the freezer and check them often. If your home loses power, how do you know what food you can safely store and eat? These food storage tips can help you avoid foodborne illness. Proper food storage can help prevent foodborne illness. Here are tips for safely storing food in your refrigerator, freezer and cabinets. Foodborne illness is much more serious than many people realize. The federal government estimates that there are about 48 million cases of foodborne illness each year, or 1 in 6 Americans each year.

And each year, these diseases result in about 128,000 hospitalizations and 3,000 deaths. Food stored just above the correct refrigerator temperature (hotter than 40 degrees F) and just below the warm holding temperature (colder than 140 degrees F) can become dangerous within a few days. Today, this temperature range ranges from 40 degrees Fahrenheit (the maximum temperature a refrigerator should have) to 140 degrees F (the minimum temperature of hot food must be kept for an extended period of time). This temperature range has changed over the years, and even today there are doubts about the usefulness of this range. So how much should you care? The food safety temperature risk zone describes a temperature range within which bacteria grow fastest on food. Food should be kept away from this hazardous area as much as possible to prevent the growth of potentially harmful germs. Storing food in the middle part of the temperature danger zone can be very risky, but leaving the average temperature range reduces the risk as bacterial growth conditions become less and less ideal. However, that doesn`t mean it`s a good idea to turn your fridge at 50 degrees F to save on energy costs, as you`ll significantly increase your risk of foodborne illness if food is stored at these temperatures for long periods of time (days instead of hours).

Michigan State University Extension recommends holding a thermometer at the door of your refrigerator to monitor the correct temperature of cold stored food, and using a calibrated food thermometer to check the correct internal temperature of cooked food. In the world of bacteria, there is no universal rule. In addition to temperature, many factors influence whether or not bacteria grow on food. These include moisture content, salinity and acidity. However, temperature is one of the main factors we can control. In addition to the temperature in your refrigerator at 40°F, you can take extra steps to ensure your refrigerated foods remain as safe as possible. Many pathogenic organisms are present in raw or undercooked meat, poultry, seafood, milk and eggs; impure water; and even on fruits and vegetables. Keeping these foods properly refrigerated will slow the growth of bacteria. If you follow other recommended food handling practices (washing hands, surfaces and products, separating raw foods from ready-to-eat foods and cooking at safe temperatures), the risk of getting sick will be further reduced.