Do you have a “spot” for your favorite foods? Most new refrigerators have a handy little space for eggs right in the door. This is the most dangerous place to store your eggs. When the entire family is swinging open the refrigerator door throughout the day, this space is the spot that varies in temperature the greatest. Eggs can go bad with the slightest shift in temperature. So find a space on the shelf and let them stay cozy and cool. The door is a great place for condiments that do not suffer from the drastic and frequent shifts in temperature.
Make sure your fridge is kept under 40 degrees Fahrenheit. Bacteria begins growing quickly in warmer temperatures. You can get an extra fridge thermometer for about $5 at your local grocery store.
Where do you keep your potatoes and onions? Keep them out of the fridge all together. When temperatures drop below 45 degrees starches begin turning into sugars. When those sugars are then cooked they crystallize in to forms that are believed to contribute to several different types of cancer.
Left over meats and meat products like gravy only stay good for 2-3 days in the fridge. When Tuesdays left-over pizza is looking like a strong Saturday snack, resist the temptation. Fresh and marinating meat should be kept on a bottom shelf. Meats tend to drip, and if kept on the top shelf, it could contaminate food in the rest of your fridge.
Clean your fridge regularly with a water and vinegar solution of equal parts and educate your family about the importance of keeping a clean kitchen. A little effort can go a long way in protecting your loved ones against food born illness.
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