One of the popular ways of ensuring that your food stays fresh is by refrigeration, but there is more to storing your food in the fridge than you might think.

Refrigeration slows down bacterial growth, which accelerates rapidly in temperatures between 4˚C and 60˚C. This range is dubbed as the “Danger Zone.” It is recommended to keep the temperature in your fridge below 4˚C, and in this way, when there’s power outage, your fridge can remain cool for longer hours.

There are two types of bacteria: pathogenic bacteria and spoilage bacteria. Pathogenic bacteria grow in warm temperatures and although they don’t affect the taste, smell, and appearance of food, they cause illnesses. Food that has been sitting out for more than two hours therefore should not be consumed.

Spoilage bacteria, on the other hand, can grow in cold temperatures and affect the smell, taste, and appearance of food. They eventually make food unfit for human consumption but they may not cause direct harm to the consumer. They also multiply at a faster rate so food more often spoils first before it becomes toxic.

To help you promote food safety in your homes, here are a few tips on refrigeration:

•    Don’t store perishable goods on the bins of the refrigerator door because the temperature there fluctuates the most
•    Do keep the refrigerator door closed as much as possible
•    Do keep eggs in their carton and store on a shelf inside the fridge
•    Do separate fruits from vegetables because fruits require a lower level of humidity compared to vegetables
•    Do separate meats from poultry to avoid contamination
•    Don’t keep leftovers inside the fridge for more than four days
•    Do go through the contents of your fridge at least once a week to dispose of perishable goods that have spoiled
•    Do clean your refrigerator by following the manufacturer’s instructions included in your unit