Researchers from the ZERO2FIVE Food Industry Centre at Cardiff Metropolitan University will be giving out thermometers during the Amgueddfa Cymru Food Festival in Cardiff on Sept. 9.

As part of the “Is your fridge cold enough?” project, 1,000 people will get a free thermometer to take home. They will be asked to upload information about the temperature of their fridge to an online portal. 

Data collection started at another event in August, where 500 thermometers were distributed. Work continues into October, after which data analysis will take place and findings will be prepared as an abstract for presentation at the International Association for Food Protection (IAFP) conference in 2024.

The citizen science project aims to obtain information about the operating temperatures of as many fridges as possible to determine if they are storing food safely. People who take part will be entered into a competition to win one prize of a £100 voucher ($125).

How to take part
Scientists will talk people through what they need to do and there will be a bilingual information sheet as part of the thermometer pack. Participants need to put the thermometer in the fridge door storage area and leave the door closed for at least 15 minutes. Past research has found the door of the refrigerator to be the warmest place in the fridge.

Then they should open the fridge and take a picture of the temperature on the thermometer.

Participants either scan the QR code or visit the web address on the information sheet to upload an image of the temperature displayed. On the portal there are questions regarding demographics, the temperature, and refrigeration practices. The portal to submit temperature information will remain open until October 9.

When a temperature above the recommended 5 degrees C (41 degrees F) is recorded, people are told that having a fridge operating at this level can encourage food poisoning organisms and spoilage bacteria to grow quicker. The portal also tells participants that they can reduce the risk of illness and help prevent food waste by gradually adjusting the dial, so temperature on the thermometer is 5 degrees C or less.

Benefit of citizen science projects
To take part in the project, visit ZERO2FIVE’s researchers in the Good Food Cardiff Zone area at the food festival in St Fagans National Museum of History.

Previous ZERO2FIVE research has found that people trust their fridges to ensure food is safe to eat, often without checking they are functioning at the correct temperature. Most households do not have refrigerator thermometers, meaning people may be storing food above the recommended 5 degrees C (41 degree F). This can lead to faster growth of spoilage and food poisoning bacteria.

Ellen Evans, who is leading the project, said: “This exciting citizen science project will give people a chance to take part in important research, but most importantly it will enable people to check whether their fridge is operating at a safe temperature and potentially reduce their risk of getting food poisoning. Fridge thermometers are an invaluable tool, and this is a great opportunity to get hold of one for free.” 

Meanwhile, the UK Association for Food Protection Conference has been scheduled at the All Nations Centre in Cardiff on Nov. 22, 2023. Speakers and the final program have yet to be confirmed.

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The FROST Project – which stands for Fridge Recording Over Set Time – runs from August for several months. Initial results are expected by spring or early summer next year.

Temperature loggers, sent out by FSS, will be placed in a participant’s fridge and track its temperature over two weeks. Collected information will then be analyzed by the agency to help determine the average temperature of fridges in households across Scotland.

One temperature logger should be put on the top shelf and the other on the bottom shelf with people asked to record the date the trial started.

Correct fridge temperature
Participants need to fill out a questionnaire and will then be sent two temperature loggers which will automatically record the fridge’s temperature every 10 minutes. A pre-paid envelope will be provided to return the items.

It is the first time that FSS has undertaken a citizen science project. Citizen science involves the public in collecting and analyzing data for a research project.

There are an estimated 43,000 cases of foodborne illness annually in Scotland.

Dr. Emma Agnew, senior scientific adviser at FSS, said fridges can be the first line of defense in keeping food safe.

“Fridges need to be kept at a temperature between 0-5 degrees C (32-41 degrees F) but, worryingly, a quarter of people in Scotland don’t know the correct temperature it should be at. The temperature inside your fridge can vary for several different reasons, and therefore it’s important to know what temperature it’s at. Keeping food at the correct temperature will help prevent the growth of bacteria which could cause food poisoning.”

An optional step involves taking a photo of the inside of your fridge. Pictures will be anonymized for data analysis, so won’t be linked back to the taker. They will be used to get an idea of the different food products that are being stored on the different shelves of fridges across Scotland, which will help inform consumer messaging.

Current knowledge
Agnew said a pilot study of the project earlier this year found a wide range of temperatures, even from people who knew the correct range or regularly checked their fridge temperature.

“Our FSS Consumer Tracker has also highlighted that there is a high number of people using the dial within their fridge (around 30 percent) to check temperature, assuming that this is a temperature rather than a power setting, and 1 in 5 people surveyed never check their fridge temperature,” she said.

“As there are a wide variety of factors that can influence fridge temperatures, we hope that by storing the temperature loggers in two locations within the fridge and for a long period of time, that we can get an accurate reflection of fridge temperatures in households in Scotland and how this is impacted by activities such as filling the fridge after a main food shop.”

To take part, people must be over the age of 18, be currently living in Scotland and have a food fridge in the home. For more information and to register to participate, follow this link.

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Products that have been recalled often have been placed in consumers’ refrigerators, on their counters or in their cupboards. This means that cross-contamination could have occurred in any of these areas.

Harmful germs in the recalled product can easily spread to drawers or shelves in your refrigerator through from packaging or spills or leaks.

Recalled food is often contaminated with harmful pathogens, such as Salmonella, Listeria or E. coli. This means that after a recalled product has sat in your fridge, it could contaminate other items in your fridge with one of these dangerous pathogens.

Food poisoning can lead to being hospitalized, and for certain vulnerable people, the illnesses can be fatal.

Here are some tips from the Centers for Disease Control and Prevention (CDC) on how to clean your fridge and counters, and keep your family safe and healthy after removing a recalled product. Use paper towels when possible.

Step 1 – Throw out recalled food

• Throw out the recalled food, and any other foods stored with it or touching it.
• Put it in a sealed bag in the garbage.
• If the recalled food was stored in a reusable container, wash it with hot, soapy water before reusing it.

Step 2 – Empty your refrigerator

• Empty the rest of the items in your refrigerator.
• Take out shelving, drawers, and any other removable parts.
• Don’t leave unrefrigerated food out for more than 2 hours.

Step 3 – Wash removable parts

• Wash shelving, drawers, and any other removable parts by hand with hot, soapy water.
• Dry with a clean towel.
• Don’t run cold glass shelves or drawers under hot water because the glass could crack. Let them come to room temperature first.

Step 4 – Clean and sanitize inside the refrigerator

• Wipe the inside of the empty refrigerator with hot, soapy water; then wipe with clean water to rinse off the soap.
• Dry with a clean towel.
• Don’t forget to wipe inside the doors and any drawers that cannot be removed.

Optional step:

Use a solution of 1 tablespoon of liquid bleach in 1 gallon of water to sanitize your refrigerator. Do this after cleaning the refrigerator with hot, soapy water.

Step 5 – Return shelves, drawers and food

• Put the shelves, drawers, and other removable parts back in the refrigerator, along with the other items you took out.
• Wipe food containers and drink containers with hot, soapy water before returning to the clean refrigerator.

Don’t forget:

• Wash your hands with water and soap once you’ve finished cleaning.
• Use hot, soapy water to wipe kitchen counters that held food, drinks, refrigerator parts, and any cleaning materials.
• Wash any towels you used to dry the refrigerator before using them again.

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Officials from Food Standards Scotland (FSS) said an overstuffed fridge could lead to food poisoning as its temperature can rise and bacteria can grow if the fridge isn’t cold enough.

Results from the FSS Food in Scotland Consumer Tracking Survey reveal that almost three-quarters of Scots completely fill their fridge at least some of the time, but only 12 percent always remember to check the temperature when it’s full.

Eight in 10 knew the correct fridge temperature of between 0 and 5 degrees C (32 to 41 degrees F:; however a quarter of consumers said they never check it.

Plan for buying more food
The online survey included a representative sample of 1,046 Scottish adults in December last year. It found the level of concern around food hygiene at home has declined from the previous set of results and those older than 45 were the least concerned group.

Dr. Jacqui McElhiney, head of Food Protection Science and Surveillance at FSS, said at Christmas people tend to buy more food than usual so it’s important to plan how to store and prepare it safely.

“One of the most common mistakes is to cram our Christmas food into the fridge, without realizing that this can raise the temperature. It’s really important to check that the fridge is cold enough and it’s between zero and five degrees centigrade to slow down the growth of food poisoning bacteria.”

The survey also revealed other bad kitchen habits which could put people at risk of food poisoning.

Complacency and confusion
Almost all consumers feel they have clear information on how to prepare and cook food safely, however a quarter admit to not looking for such information, suggesting complacency.

A total of 4 percent said they had gotten food poisoning in the past year and in a quarter of cases this was confirmed. Most thought the source was food eaten in cafés, restaurants or from carry out and takeaways. Half of those surveyed didn’t know what Campylobacter was and said they were unlikely to get food poisoning from food prepared at home.

Confusion remains around correct protocols for washing chicken and other meats but half of respondents said they never wash raw poultry. Food safety experts say raw poultry and meat should never be washed because splashing and overspray can easily contaminate surfaces, utensils and other foods.

Most of those surveyed say they will never eat poultry, pork, burgers or sausages if the meat is pink. However, public health officials say color is not a reliable way to determine whether food has been cooked to a high enough temperature to kill pathogens.

The most popular method for testing if food is properly cooked or reheated is visual with less than a quarter using a thermometer or probe. The vast majority will only reheat food once.

A third of respondents said they defrost meat and poultry at room temperature. Defrosting meat and poultry in the fridge or a cold place helps reduce the growth of food poisoning bacteria. Some forget to wash their hands which can transfer bacteria from one food to another.

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But food-safety gurus warn that there’s no vacation from food safety.

“I don’t subscribe to the ‘knock-on-wood’ approach to food safety,” said Bill Flynn, food safety manager for Mohave County in Arizona.

People should follow the same food safety principles at home or in a recreational vehicle, but life on the road presents some different challenges, he said.

“Heat can exacerbate the situation,” Flynn said.

First and foremost, he said, don’t “temperature abuse” your foods. Keep hot foods hot and cold foods cold. And beware of the “danger zone” — temperatures between 40 and 140 degrees — where bacteria grow most rapidly, making them more likely to cause illness and infection in people who eat contaminated food.

When hosting a dinner, picnicking or  throwing a potluck, it might be tempting to leave food out on tables or on the counter so people can go back for seconds. But Flynn noted that in warmer climates, especially, any bacteria that might be on the food can quickly reproduce to dangerous levels. Rule of thumb: Put the food into the fridge after two hours — one when eating outdoors and temperatures hit 90 degrees F or higher.

Bottom line: Keep cold foods on ice and hot foods over some sort of warmer if they’re left out for guests.

Cooking food in a microwave takes some food safety know-how, too, especially in the case of meat, poultry, fish or frozen dinners. Once  it’s out of the microwave, cover loosely with aluminum foil and let it “rest” for two minutes. That way it will keep cooking, which allows all parts of the food to reach the correct temperature.

Kevin Broom, spokesman for the Recreation Vehicle Industry Association said RV’ers should make sure they have an adequate supply of propane to run their refrigerators when they’re on the road. RV refrigerators typically use propane when driving down the road, and electricity when hooked up to power in a campground or trailer court.

‘Danger’ foods
Nutrition experts encourage people to eat plenty of greens, but be careful with raw cut salad greens, including baby spinach. They need to be kept at 41 degrees or cooler to prevent bacteria from migrating to nutrients that are oozing out of the cuts on the greens. From there, the bacteria begin to reproduce rapidly. No amount of washing will flush all of them off fresh produce.

Then there are the ready-to-eat”foods such as hot dogs, meat spreads, freshcut cantaloupe and raw sprouts, among others.

“I wouldn’t hold them for more than several days because of listeria,” said Flynn. “There are inherent risks that come with them even if they’re refrigerated.”

Listeria can grow even in the cold temperature of the refrigerator. It can survive freezing temperatures, too. It is killed by cooking and pasteurization. Symptoms of listeriosis are a stiff neck, confusion, weakness and vomiting, sometimes preceded by diarrhea. It can take up to 70 days after exposure for symptoms to develop.

Salmonella and E. coli are other foodborne pathogens that can contaminate pre-cut fruit and vegetables. According to the Australian Institute of Food Safety pre-cut fruit is one of the most common foods associated with foodborne illnesses. Eating whole fruits is obviously a better option, say food-safety gurus.

Perhaps surprisingly, a lot of raw fruits and berries carry a high risk of food poisoning, according to the institute. Listeria in particular can grow on the skins of fruits and vegetables, and Salmonella has been found responsible for more and more cases of food poisoning traced back to berries, hot peppers and tomatoes.

Melons also can be high risk, because they grown on the ground and may not be washed before eating. Harmful substances can easily be transferred to the flesh of the fruit anytime throughout the supply chain process, as well as when the melons are cut.

Rule of thumb: Wash all produce, and in the case of fruits and vegetables with hard skins such as cantaloupe and cucumbers, rub them or use a vegetable brush while cleaning them under running water. Always dry the produce with a clean cloth or paper towel after washing it and before cutting it open.

Left0vers
As for that leftover rice, it’s actually considered a high-risk food because it can get infected with bacillus cereus, which can actually live in uncooked rice as spores. Cooking it activates the bacteria, and moist cooked rice is the perfect breeding ground for harmful bacteria.

“Not storing cooked rice properly is one of the biggest culprits of foodborne illnesses in the world,” according to the Australian Institute of Food Safety.

“All cooked rice should be stored in the refrigerator at the correct temperature, (41 degrees or colder), to avoid the further growth of bacteria,” advises the institute. Rice that has high-risk proteins in it, for example pork or egg, carries an even higher risk of contamination.

Leftovers in general are a challenge, according to food safety professionals.

“You don’t want to hold them too long,” said Flynn, whether they’re home-cooked or from a restaurant.

And when in doubt, he said, throw it out.

Previously cooked leftovers should be heated to at least 165 degrees F. In the case of sauces, soups and gravy, USDA’s advice is to bring them to a boil when reheating.

Older adults should heat all deli-style meats, according to the the Academy of Nutrition and Dietetics.

As in any cooking situation, it’s important to use a food thermometer to check that what you’re cooking has reached the right temperature. Food that might look well-done on the surface might not be thoroughly cooked on the inside.

Tight spaces
Tight spaces are something else RV’ers contend with — so different from being at home where there’s a lot of room.

“In tight spaces, cross contamination can be all over the place,” Flynn said.

That’s why it’s so important to keep meat and poultry away from produce and other foods you’ll be eating raw. Knives, cutting boards, counter tops, and even your own hands, can be sources of cross-contamination.

An RV veteran, who goes by the name of Timetraveler2, agrees.

“People fall in love with the idea of RVs; they look like houses,” she said. “But space is limited, and cross-contamination can be a problem.”

Don’t get ‘bugged’
Timetraveler2 also pointed out that each region of the country is different. For example, while Arizona is arid and dry, Florida’s climate is hot and humid and home to more bugs than the arid Southwest.

“You do have to watch out for them,” she said. “RVs are not like houses. It’s very easy for bugs and vermin to get into an RV and then into any food that isn’t sealed.”

She advises hiding ant and roach traps in closets; spraying RV tires, hoses and front panels with Pam to makes potential entryways slippery; and making sure RV screens don’t have any holes in them. It also goes without saying, that you need to make sure any poisons you might be using don’t accidentally end up on cooking surfaces or in food.

Recent research published in Scientific Reports reveals that house flies and blowflies carry more diseases than suspected. Many of those bacteria are linked to human infections, among them stomach bugs, blood poisoning and pneumonia.

According to the research, every step taken by a fly can transfer live bacteria.

That’s yet another good reason not to leave fruit or vegetables out on the picnic table, even though you might do that in your home dining room. That, of course, goes for meat and fish as well.

Humid climates trigger mold and mildew, which is another food safety concern.

Temperature
Because RVs are generally not as insulated as houses, the temperature of the outdoor air needs to be taken into consideration.

“Your refrigerator and freezer are affected by the outside temperature,” Timetraveler2 says, adding that changing temperature settings in RV refrigerators according to weather conditions is necessary.

Vintage trailer enthusiast Cherri Aiken advises people to keep a thermometer in their RV refrigerator. Mohave County food-safety official Flynn agrees.

“Otherwise how will you know what the temperature in your refrigerator really is?” Flynn said.

Out in the boonies
Many RVers enjoy camping out in the boonies. Timetraveler 2 said that’s even more of a reason to be especially careful about food safety. If an emergency should arise, you’ll often be far from a hospital or medical care.

She also pointed out that many RVers are older and therefore more vulnerable to food poisoning. When in remote areas, it can be fun to cook over an open fire. But, she said, you need to know what you’re doing.

“At home you know your equipment,” she said. “It’s different from cooking over an open fire.”

She also advises that if you’re going to go fishing, make sure you know how to gut, clean and cook a fish properly.

“Take the time to do your research,” she said.

Broom said that RVers camping in remote areas should make sure to securely close cabinets, food storage areas and refrigerators, and dispose of waste securely to avoid attracting raccoons, bears or other wildlife.

Packing the food
Timetraveler2 likes to start out fresh for each trip — packing everything new.

Another tip from this veteran RVer: Once a box of dry food such as cereal has been opened, repack what you haven’t eaten into sealable airtight plastic containers. This protects the food from mildew, water damage, bugs and vermin and also helps to keep it fresh.

Avoid glass containers if possible, simply because you don’t want any broken glass to get into your food.

As for refrigerated foods, she advises they be packed as tightly as possible.

Also important: Make sure your RV is level each and every time you park so that the refrigerator will continue to operate.

RVers Al and Lori Pratt like to pack some nonfat dry milk not only because it saves space but also because they don’t have to worry about whether any liquid milk is spoiling.

Sometimes substitutes come in handy. While the Pratts like their bacon, they often pack some Spam and fry it up along with some eggs for breakfast, just in case they’ve haven’t eaten the bacon relatively soon after opening it.

The USDA advises that meat, poultry and seafood should be packed while it’s still frozen so it will stay colder longer. Another piece of advice: Wrap those foods securely so their juices don’t drip onto foods such as veggies and fruits that will be eaten raw.

It also warns never to reuse platters or utensils that have previously held raw meat, poultry or seafood until they’ve been washed in hot, soapy water. Otherwise, juices from the raw meat can get onto cooked food and cause food poisoning.

Safe water
Vintage trailer enthusiast Aiken said there are a lot of minerals in the water in some regions. “You don’t always know what the water is like,” she said.

For that reason, she buys gallon jugs of water. “They’re good to use for anything,” she said.

Timetraveler 2 warns that water in some campgrounds can be questionable. “There are a lot of water-borne illnesses,” she said.

She also pointed out that when people are traveling, they’ll be going to places with different types of water. Even if it’s perfectly safe, the water in one place might disagree with you while water in another place will be perfectly fine.

Enjoy
Al Pratt said that while he and Lori make sure they’re not taking any chances with food, there’s nothing all that complicated about it.

“Just use common sense,” he said. “That’s the main thing.”

Timetraveler2 would agree. “Enjoying delicious, healthy foods is one of my favorite things about RV traveling, so make eating a pleasure, rather than a problem.”

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You probably keep your refrigerator at home clean, but the office refrigerator may be a problem because it’s typically a shared responsibility. Here are some tips that may help.

Keep it at a safe temperature — 40 °F or lower

Refrigeration slows bacterial growth. Bacteria exist everywhere in nature. They are in the soil, air, water, and the foods we eat. When they have nutrients (food), moisture, and favorable temperatures, they grow rapidly, increasing in numbers to the point where some types of bacteria can cause illness.

Bacteria grow most rapidly in the range of temperatures between 40 and 140 °F, the “Danger Zone,” some doubling in number in as little as 20 minutes. A refrigerator set at 40 °F or below will protect most foods.

Appliance thermometers for refrigerators are specifically designed to provide accuracy at cold temperatures and can be purchased at the local hardware store.

Keep it clean

If your office doesn’t already have a schedule for cleaning, why not make it a habit to throw out perishable foods left in the refrigerator at least once a week? A general rule of thumb for refrigerator storage for cooked leftovers is 4 days.

Wipe up spills immediately before they turn into a major cleaning job. Clean surfaces thoroughly with hot, soapy water; then rinse.

Refer to the Storage Times for the Refrigerator and Freezer chart for storage guidelines of perishable products in the refrigerator. Print a copy and post on the refrigerator door as a reminder for all who use it.

To keep the refrigerator smelling fresh and help eliminate odors, place an opened box of baking soda on a shelf. Avoid using solvent cleaning agents, abrasives, and all cleansers that may impart a chemical taste to food or ice cubes, or cause damage to the interior finish of the refrigerator. Follow the manufacturer’s instructions.

Share the responsibility

Do you feel like you are the only one concerned about the cleanliness of the refrigerator? Make it a food safety issue! Not everyone may realize the importance of keeping all food contact surfaces, like the refrigerator, clean. Because bacteria are everywhere, cleanliness is a major factor in preventing foodborne illness.

Post this blog on the office refrigerator. Maybe your coworkers will get the hint.

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This post, by Diane Van, manager, USDA Meat and Poultry Hotline, was first published on April 25, 2011 on www.FoodSafety.gov

In addition to the pace of life here, there are several other changes that certainly would seem odd to the average American.  The home (a.k.a. Villa) that we are staying at in Elounda has a refrigerator the size that I had in my dorm room in college.  Curious, I asked about it.  Nicely, the owner/caretaker said, “we buy fresh food every day, why would we need a large one?”  Most of the fruits and vegetables are local and there seems to be about a 40/60 relationship between processed food and fresh in the local grocery store.  My guess is that, even in upscale grocery stores in the U.S., processed food would command a much larger percentage of the shelf space.

Frankly, other than emails from the office–and reading Food Safety News–I have not really thought much about food safety in the last week.  To be sure, my bet is that Crete–especially in the tourist centers–might well have its fair share of food poisoning incidents.  However, it is easy to get lulled into a “fresh and local” safe food belief–especially, when the food tastes so good.  Perhaps, food is not safer here in Crete, but it certainly feels like it, and after a while you believe it.

My guess is that the folks in Colorado that purchased (goat shared) raw milk from Billy Goat Dairy felt the same way about the raw milk that has now sickened 30–two with hemolytic uremic syndrome–with a combination of Campylobacter and E. coli O157:H7.  They clearly “knew their farmer.”  And, then there is the recall of Bison Burgers contaminated with E. coli O157:H7 from Colorado that has sickened several in three states.  If asked, I think without question those consumers thought they were buying and consuming products that they believed were more healthful and safer than that mass-produced food depicted in “Food, Inc.”

The whole “local food is better and safer” movement is based upon a belief that it is true–whether it is or not.  It is true that most (vast majority) of the food poisoning cases that I have been involved with in the last 17 years have stemmed from mass-produced, far-transported products.  However, there is the clear possibility that local foods poison people, but perhaps fewer at a time so it is difficult to notice.  I am not sure we have the data either way to make the argument or shake a belief.

The belief that “local food is better and safer” does create both an opportunity and a responsibility for the local producer.  The opportunity is the built in belief that the customer has in the product that mass-produced and highly processed foods can never match.  The responsibility is that the local producer has much to live up to.

Well, its dinner time as I reach for the local olives and olive oil, and cross my fingers.

The refrigerator plays a very important role in keeping food safe, so it’s all the more important to keep the fridge clean and ensure it’s at the right temperature.

•    For maximum safety keep your fridge at or below 40 degrees.

•    Wipe up any spills immediately and clean the area thoroughly with hot, soapy water.  Then rinse it.

•    Once a week, throw away perishable foods that should no longer be eaten.  (Leftovers should be kept for no more than four days, and raw poultry or ground meat should be cooked or tossed after two days.)

•    To keep the fridge smelling fresh and eliminate odors, have an open box of baking soda on a shelf.  The box should be replaced every six months.

•    The refrigerator should be deep cleaned twice a year.  Empty the contents and store in a cooler with a cold source of ice packs while you clean the walls and shelves, nooks and crannies of the fridge.  Use warm, soapy water or a cleaning solution as recommended in the manufacturers instructions.

•    To clean the outside of the fridge, including the handle, use a soft cloth and warm, soapy water or cleaning solution.  Also, keep an eye on the front grill to be sure it is free of dust and lint.

The refrigerator stores everything from leftovers to thawed meat to milk and vegetables, and it’s important to place things in the right spot to maximize effectiveness of the fridge and minimize cross contamination.

•    Raw meat, poultry and seafood should be wrapped or sealed in a container and placed on the bottom shelf of the fridge.  Should any juices leak from the meats, they will not drip down on other foods.

•    Because the temperatures in the door may vary as the door is opened and closed, do not store eggs and dairy products, such as milk and yogurt, in the door.

•    Many refrigerators come with special bins for meats and cheeses and fruits and vegetables.  It’s perfectly safe to use these bins, but remember what you have in there.  You can get stickers or use masking tape to note what is in the drawer and when it was purchased.

The refrigerator does a lot to help keep our food safe and often gets overlooked when it comes to cleaning, so this spring as you clean your home, remember to give the fridge some TLC.

For more tips on cleaning your fridge and storing food at the right temperature check out resources from the USDA and Partnership for Food Safety Education.

Spring Cleaning Your Fridge, by Katy Burns, was originally published on the IFIC Nutrition Blog.  Republished with Permission.