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Around the holidays, the fridge is often packed with all sorts of delicious treats. But if you want to avoid getting sick, it’s crucial to set your fridge to the right temperature. In this article, we’ll explain why it matters, and how just a few degrees can make a difference.
Don’t give pathogens free rein in your refrigerator
If your fridge is too warm, it creates the perfect environment for bacteria and mold to grow on your food. The two most well-known culprits here are Salmonella and E. coli. As the temperature rises, these pathogens thrive. Research from Kidai University in Japan shows that E. coli bacteria grows faster when the temperature is above 7°C, while Salmonella grows faster at temperatures from 5°C.
Contaminated food can make you really sick
Both Salmonella and E. coli can cause serious illness. Symptoms often include diarrhea, vomiting, nausea, abdominal cramps, and fever. For vulnerable groups like young children, the elderly, pregnant women, or people with weakened immune systems, the consequences can be even more severe.
Contamination can also happen through poor hygiene, like not washing your hands after touching infected surfaces. A quick wipe-down of your fridge every now and then can’t hurt!
The right temperature in your refrigerator
Many people don’t set their fridge to the correct temperature. According to a study by the Nutrition Center, 1 in 4 households set their fridge too warm—sometimes to 7°C or higher. The ideal temperature for your fridge is between 3 and 4°C. This keeps food fresh while minimizing the chance of bacteria or mold growth.
Products that are sensitive to pathogens
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