University of Wisconsin - Extension

Contact: Barbara Ingham, 608-263-7383, barbara.ingham@ces.uwex.edu

MADISON, WIS--We hear about it more often than we'd like—people getting sick from eating contaminated food. What can we do to reduce the risk of getting a foodborne illness?

Keeping foods properly chilled is one important way to prevent the growth of harmful foodborne pathogens, according to Barbara Ingham, food science specialist with the University of Wisconsin-Extension.

"Chilling foods at the proper temperatures is one of the best ways to prevent or slow the growth of these bacteria," she says.

To call attention to the importance of safe food handling, the Food and Drug Administration (FDA) has designated September as National Food Safety Education Month®. The goal is to inform people about the risk of becoming ill from microorganisms such as Salmonella, E. coli O157:H7 and Listeria.

Ingham offers some tips on refrigerating food, as well as other suggestions for handling food safely.

• Refrigerate or freeze perishables right away. As soon as you get home from the store or the market, put meat, poultry, eggs, seafood, produce or anything that must be kept chilled in the refrigerator. Don’t forget to refrigerate leftovers, such as "doggie bags" or takeout foods.
• Don’t crowd food tightly together in the fridge. Leave space between items so air can circulate. But with frozen foods, the freezer works most efficiently when it’s kept full.
• Maintain your refrigerator temperature between 32 and 40 degrees Fahrenheit. The freezer temperature should be 0 degrees Fahrenheit or below. Appliance thermometers are the best way to find out if your freezer and fridge are at a safe temperature.
• Check storage directions on labels. Many items besides meat, vegetables and dairy products need to stay chilled. Throw items away if you’re not sure you've keep them at the right temperature.
• Use ready-to-eat foods as soon as possible. Food such as luncheon meats pose a greater risk of harboring Listeria, a bacterium that causes illness, the longer they stay in the refrigerator—especially if the temperature is above 40 degrees Fahrenheit.
• Be on the lookout for food that's spoiled. If it looks or smells suspicious, throw it out. Mold is a sign of spoilage that doesn't pose a major health threat, but it makes food unappetizing. Mold can be cut off of hard cheeses such as Swiss or cheddar by removing one inch in all directions. Other foods with mold growth (yogurt, soft cheeses such as Muenster, spaghetti sauce or bread) should be discarded.
• Check expiration dates. If food is past its "use by" date, throw it out. If the food looks questionable but you’re not sure whether it's still good, toss it anyway.

Ingham notes that food that is properly frozen (at 0 degrees Fahrenheit or below) will remain safe to eat, as long as it is properly prepared. However, its quality will decrease the longer it stays in the freezer. Tenderness, flavor, aroma, juiciness and color can all be affected.

Freezer burn doesn't mean that food is unsafe. Freezer burn is a sign that a product, or a portion of it, has dried out in the freezer. You can prevent freezer burn by using proper packaging and by limiting the time that you store foods in the freezer. "Freezer burn is a quality—not a safety—issue," says Ingham.

Ingham advises monitoring your refrigerator/freezer thermometers. If you don't have one, you can find them in the housewares section of most department, appliance or grocery stores. Place one in both your freezer and refrigerator in an easy-to-read spot.

Finally, if you lose electricity, keep your freezer and refrigerator doors closed as much as possible. If the refrigerator remains closed, it will keep food cold for about four hours. A full freezer will keep an adequate temperature for about 48 hours if you keep the door closed.

For up-to-date food safety information, including information on handling food during a power outage, contact your local county Extension office.