Insight

We often assume that storing food in the refrigerator automatically makes it safe, but the reality is more complex. It is important not only to keep food cold but also to consider where it is placed, how it is packaged, and which other products are stored alongside it. Poor refrigerator organization can increase the risk of food contamination, the spread of harmful microorganisms, and food poisoning.

Imagine that liquid leaking from raw chicken stored on an upper shelf drips onto a ready-to-eat salad below. The salad may be completely fresh, smell pleasant, and appear no different from a safe product, yet it may already be contaminated. This is why proper refrigerator organization is not merely a matter of tidiness—it is an essential aspect of food safety.

What Temperature Should a Refrigerator Be?

For safe food storage, the refrigerator temperature should ideally be maintained between 0°C and 5°C. For highly perishable foods, it is particularly important that the temperature remain consistently within the appropriate range and not exceed 5°C. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) recommend keeping the refrigerator temperature at or below 4°C.

Why is this important? Some disease-causing bacteria can survive and multiply slowly even at low temperatures. For example, Listeria monocytogenes can grow at refrigerator temperatures. A refrigerator therefore does not completely destroy microorganisms. Low temperatures merely inhibit the growth of many microorganisms and slow food spoilage.

Do not rely solely on the refrigerator’s temperature-control setting. It is better to use a refrigerator thermometer and check the actual temperature periodically. Avoid overfilling the refrigerator, as free air circulation helps maintain an even temperature throughout.

Raw Meat Should Always Be Stored on the Bottom Shelf

Raw meat, poultry, fish, and other raw products of animal origin should be stored on the refrigerator’s bottom shelf. Ideally, they should be placed in sealed containers to prevent their juices from leaking onto other foods.

The main reason for choosing the bottom shelf is to prevent liquid from raw meat from dripping onto cooked dishes, cheese, fruit, or other foods. Raw poultry requires particular attention because it may contain pathogens such as Salmonella and Campylobacter.

Contamination is not always visible. Meat may have no unpleasant smell, discolouration, or other obvious signs of spoilage and still contain disease-causing microorganisms.

If you do not plan to use the meat within the next few days, it is better to freeze it under appropriate conditions. When thawing meat in the refrigerator, always place it in a sealed container on the bottom shelf. Never leave meat to thaw at room temperature for an extended period.

Cooked Dishes and Ready-to-Eat Foods

Cooked dishes, cooked meat, prepared rice, salads, and other foods that are eaten directly or do not require further heat treatment should be stored on the upper shelves of the refrigerator. This reduces the risk of contamination from raw products.

Cooked dishes should generally be consumed within three to four days when stored in the refrigerator. However, the exact storage period depends on the particular food, the conditions under which it was prepared, and the storage temperature. If the food needs to be kept for longer, freezing may be a better option.

Remember that ready-to-eat food can also become contaminated through hands, dirty utensils, or contaminated surfaces. Use clean containers, and never place cooked food in the same dish that previously held raw meat unless it has been thoroughly cleaned.

Where Should Dairy Products Be Stored?

Milk, yoghurt, cream, cottage cheese, and other perishable dairy products are best stored on the middle or upper shelves, where the temperature remains consistently low. The main principle is to keep them separate from raw meat and store them at the temperature indicated on the label.

The refrigerator door is not always the best place for dairy products. The temperature fluctuates more frequently as the door is opened and closed, so storing milk, cream, or other highly perishable products there is not recommended. Door shelves are better suited to products whose labels permit such storage and that can tolerate minor temperature fluctuations.

Store cheese in a clean, sealed container or in packaging designed specifically for it. Soft cheeses and other high-moisture dairy products require particular protection from cross-contamination.

Following the use-by or expiry date indicated on the packaging is also important for dairy safety. Some products have a shorter shelf life after opening than they do while still sealed, so always read the label carefully.

Fruit and Vegetables: Why Do They Need a Separate Space?

The refrigerator’s designated lower drawers are the ideal storage location for most fruits and vegetables. These drawers help keep produce separate from other foods and, in some refrigerator models, also allow humidity to be regulated.

However, not all fruits and vegetables require the same conditions. Leafy greens and salad leaves, for example, often keep better in relatively high humidity. Some fruits release ethylene, which accelerates the ripening and spoilage of ethylene-sensitive produce. Apples, for instance, release ethylene and should therefore be stored separately from certain vegetables.

Fruit and vegetables must always be kept separate from raw meat. Their clean appearance does not guarantee safety, as contamination may be transferred through hands or packaging.

It is generally best to wash produce immediately before use unless the product label or specific storage requirements indicate otherwise. Produce that has been washed in advance but not dried properly may lose quality or develop mould more quickly because of excess moisture. Wash fruits and vegetables under running potable water. Do not use dishwashing detergent or household disinfectant chemicals to wash food.

Proper refrigerator organization is a small everyday habit that can have a major impact on our health. Separating raw meat from cooked and ready-to-eat foods, controlling the temperature, using sealed containers, and promptly refrigerating perishable products all help reduce the risk of food contamination and foodborne illness.

Scientific Sources and Further Reading

• World Health Organization (WHO). Five Keys to Safer Food Manual. https://www.who.int/publications/i/item/9789241594639

• U.S. Food and Drug Administration (FDA). Are You Storing Food Safely? https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely

• U.S. Department of Agriculture (USDA), Food Safety and Inspection Service. Refrigeration and Food Safety. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/refrigeration

• Centers for Disease Control and Prevention (CDC). Preventing Food Poisoning. https://www.cdc.gov/food-safety/prevention/

• European Food Safety Authority (EFSA). Foodborne Diseases. https://www.efsa.europa.eu/en/topics/topic/foodborne-diseases