CHILL: Refrigerating food in offices and in residence halls

September is National Food Safety Education Month. Let’s take a quick look at food storage in offices and in residence hall rooms because that’s often where we let down our guard.

You know the picture — the refrigerator that no one really takes responsibility to maintain. The one where mystery packages with fuzz growing in them are stored?

First, the basics. Refrigeration slows bacterial and mold growth.

Bacteria grow most rapidly in the range of temperatures between 40 and 140 °F, the “Danger Zone.”

There are two types of bacteria: pathogenic bacteria, the kind that cause food borne illness, and spoilage bacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and textures.

Pathogenic bacteria can grow rapidly in the “Danger Zone,” but generally do not affect the taste, smell, or appearance of a food. This type of bacteria can be found on raw meat and poultry products, and you can’t tell that it’s present.

Spoilage bacteria can grow at low temperatures, even in the refrigerator. Eventually they cause food to develop off or bad tastes and smells. You would probably avoid spoiled food, although you probably would not get sick if you ate it.

Molds can grow at refrigerator temperatures, although most prefer warmer temperatures. Watch for them on refrigerated jams and jelly and on cured, salty meats — ham, bacon, salami, and bologna.

Some molds cause allergic reactions and respiratory problems. And a few, in the right conditions, produce “mycotoxins,” poisonous substances that can make you sick.

Surprisingly, some molds are beneficial, such as those used to manufacture certain cheeses.

Here are tips on storing your food safely:

1. Set the refrigerator to be 40º F or below. An appliance thermometer can help monitor the temperature.

2. Refrigerate food immediately. Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90 °F). Use cooked leftovers within 4 days.

2. Keep the refrigerator clean. Wipe up spills immediately — clean surfaces thoroughly with hot, soapy water; then rinse.

3. Once a week, throw out perishable foods that should no longer be eaten. A general rule of thumb for refrigerator storage for cooked leftovers is four days; raw poultry and ground meats, one to two days. For a detailed chart about food storage, check out the Refrigeration and Food Safety handout on the US Department of Agriculture website.

4. Clean the inside of the refrigerator every few months with 1 tablespoon of baking soda dissolved in a quart of water. Rinse with clear water and dry. Scrub visible mold (usually black) on rubber casings using 3 teaspoons of bleach in a quart of water.(Avoid using solvent cleaning agents, abrasives, and any cleansers that may impart taste to food or ice cubes, or cause damage to the interior finish of the refrigerator.)

To keep the refrigerator smelling fresh and help eliminate odors, place an opened box of baking soda on a shelf.

For more information, check out these online resources: www.fsis.usda.gov for the USDA Food Safety and Inspection Service and www.fightbac.org for the Partnership for Food Safety Education; or contact the Health and Safety Committee at healthandsafety@temple.edu.