Everything in your fridge typically chills at or just below 40 degrees Fahrenheit (4 degrees Celsius). Temperatures that climb above that level enter what's ominously referred to as the “Danger Zone.” Bacteria can grow quickly on perishable food kept at warmer temperatures.
Chilling foods to proper temperatures is one of the best ways to slow the growth of these bacteria. To ensure that your refrigerator is doing its job, it's important to keep its temperature at 40 °F or below; the freezer should be at 0 °F.
If opened mayonnaise, tartar sauce, horseradish, commercial garlic in oil or other spreads (or any salads made with those items) have been held at 50 degrees or above for more than eight hours, discard them.
There are several causes for a refrigerator that doesn't cool, including dirty condenser coils, poor ventilation, improper installation, faulty or dirty gasket seals, unorganized food storage, appliance location and malfunctioning internal parts.
If the refrigerator temperature doesn't budge, try cleaning around the appliance's compressor and any coils to remove dust and dirt, which prevent efficient cooling, Chai says.
If stored above 40° F, milk will begin to develop signs of spoilage, including sour odor, off-flavor and curdled consistency.” What if you're not sure how long the milk has been left out? Is there a way to tell if it's still safe to use? Sarah Downs, RD: “When in doubt, throw it out.
Mayonnaise. You may buy mayonnaise off a non-refrigerated shelf, but the second you pop the top, you must put it in the refrigerator. In fact, the USDA recommends opened mayo be tossed in the trash if its temperature reaches 50 degrees or higher for more than eight hours.
While it is not recommended that the temperature in your home be set below 50 degrees when you are away, keep in mind that the lower the thermostat setting, the greater the risk for frozen pipes and damage to the home.
Per USDA guidelines, eggs should be stored at 40 degrees F or below to help minimize the risk of Salmonella. Eggs should be stored in their carton and placed in the coldest part of the refrigerator, not in the door.
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.
According to Sarah Hill, Manager of Cheese Education and Training for the Wisconsin Milk Marketing Board, cheese can be left at room temperature for up to two hours, as can all perishable foods.
If the temperature of an item has been above 40 degrees for more than two hours, throw the item away. (Check the chart for guidelines.) If freezer foods are below 40 degrees and they still have ice crystals, they can be refrozen.
As noted, because a temperature of 40°F (4.4°C) or higher can cause bacteria to multiply in your refrigerator, it's not advised that you set the temp above 40°F (4.4°C). A temperature of 45°F (7.2°C) is not safe, even if your food is only exposed to that temperature for a couple of hours.
According to ServSafe recommendations (an authority on foodservice training material), food temperatures between 41 and 135 degrees Fahrenheit represent this danger zone (5 and 57 degrees Celsius). Bacteria thrive and multiply most rapidly between temperatures of 70 and 125 degrees Fahrenheit.
A standard fridge keeps food at 35 to 38°F; once food rises above 40 degrees, then spoilage begins. Perishable food, including meat, fish, eggs, poultry, and other leftovers, begin to go bad.
Discard any refrigerated perishable food (such as meat, poultry, fish, milk, eggs or leftovers) that has been at refrigerator temperatures above 40°F for four hours or more.
If some of these strains of bacteria are consumed, it could lead to serious illnesses or worse. According to the Food and Drug Administration (FDA), you should keep your refrigerator at or below 40 degrees and your freezer at 0 degrees Fahrenheit.
The most common reason for a refrigerator not cooling while its freezer is still working properly is a problem with the defrost system. The defrost system involves multiple components; if any of these malfunction, it can result in the refrigerator not getting cold, even though the freezer is still working.
Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).
To keep your food from spoiling and to slow down bacteria, set your fridge between 35°F and 38°F (1.7°C and 3.3°C). This range keeps your food at a safe temperature, cutting down on spoilage and the risk of foodborne illnesses.
Freezer-burned vegetables, frozen soft drinks, chunks of ice floating in your milk—these are a few signs that your refrigerator is too cold.
Clear blocked air vents: Inspect the air vents inside the fridge and freezer compartments to ensure they are not obstructed by food or containers. Proper air circulation is vital for even cooling. Check the door seals: Inspect the rubber gaskets (door seals) around the refrigerator and freezer doors for damage.
Most refrigerators are designed to last between 10 and 20 years. If you're having any other problems on this list and the fridge is over ten years old, you'll probably save more money in the long run by simply replacing it. Otherwise, you could sink money into repairs for a fridge already on its way out.