Refrigerating food in the office and dorm

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.

While we pay attention to the refrigerator at home, when it comes to the ones at the office and dorm, we often let down our guard.

First, the basics. Refrigeration slows bacterial and mold growth. Bacteria grow most rapidly in the range of temperatures between 40 and 140 degrees Fahrenheit, the "danger zone."

There are two types of bacteria: pathogenic bacteria, the kind that cause foodborne 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 is 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. There are also some molds that are beneficial, such as those used to manufacture certain cheeses.

Here are tips on storing your food safely

1. Set the refrigerator to be 40 degrees 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 two hours (one hour if the temperature was above 90 degrees). Use cooked leftovers within four days.

1. Keep the refrigerator clean
   Wipe up spills immediately. Clean surfaces thoroughly with hot, soapy water; then rinse.
2. Once a week, throw out perishable foods
   Discard 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, go to the Refrigeration & Food Safety PDF on the U.S. Department of Agriculture web site.
3. Clean the inside of the refrigerator every few months
   Use 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: Click here for the USDA Food Safety and Inspection Service and here for the Partnership for Food Safety Education.