Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Food Safety,Our Blog on June 21, 2026
Both a modern convenience and food safety boom, refrigerator storage has helped save food and reduce foodborne illness for 200 or so years. It isn’t, however, a fool-proof system. Safe food storage is still important in ensuring the food you put into it comes out safe.
Common refrigerator storage mistakes involve improper temperature, food placement, and cleaning activities.
Let’s talk refrigerator storage mistakes and how to fix them! But first, what kind of germs are commonly found in food?
People can get sick from contaminated food containing bacteria like Salmonella, Listeria, or E. coli. Among others Or viruses like norovirus and hepatitis A. The Centers for Disease Control and Prevention (CDC) Estimates that there are about 48 million cases of foodborne illness in the United States each year.
Anyone can become sick if exposed to these germs. However, certain groups of people are more likely to become sick and experience more serious illnesses. Most notably, young children, pregnant women, older adults, and those with a weak immune system.
What are these germs?
Escherichia coli, also known as E. coli, is a type of bacteria known to live in the intestines of humans and animals. Some E. coli bacteria are not harmful. In fact, they make up a healthy part of the intestinal microbiome.
Not all E. coli are innocent though. In addition to causing serious digestive illness, this infection can lead to serious complications like blood infections and a type of kidney failure known as hemolytic uremic syndrome.
This bacterium has been responsible for many foodborne outbreaks, such as ground beef, dairy products, and unpasteurized juices.
According to the CDC, norovirus is the most common cause of foodborne illness in the United States. Often chalked up to a “stomach bug,” this germ is highly contagious and can easily be passed from person to person.
Many restaurant outbreaks are caused by sick food workers.
Salmonella is another common germ associated with food poisoning. While just about any food can become contaminated with Salmonella bacteria, certain foods are more commonly associated with the germ.
Outbreaks have been associated with eggs, poultry, meats, fruits, vegetables, nuts, and even spices.
You can avoid Salmonella infections by good handwashing practices, keeping raw foods separated from cooked foods, and cooking foods thoroughly.
Another common bacteria associated with foodborne illness is Campylobacter. This germ is often responsible for sporadic illnesses and not generally associated with outbreaks. However, Campylobacter bacteria have been associated with unpasteurized milk and dairy products, raw or undercooked poultry, meat and seafood, as well as contaminated water.
Hepatitis A is an illness caused by infection with the hepatitis A virus. Contaminated food and water are the most common ways of contracting this illness.
Foods commonly associated with this virus are shellfish, salads, and contaminated water. Many hepatitis A exposure events at restaurants occur when infected food workers report to work while contagious. People can still pass on the infection weeks after their own symptoms subside.
While Listeria infections are not very common in the United States, they are deadly. In fact, the CDC says that it is “one of the leading causes of death from foodborne illness.” It comes in the form of an initial intestinal illness but can quickly develop into more invasive listeriosis.
It can be deadly in those who are not pregnant, and cause problems with the pregnancy in those who are. Premature delivery, miscarriage, and still birth are major concerns with Listeria infections in those who are pregnant.
Unpasteurized milk and dairy products, deli meat, and leafy greens are commonly associated with Listeria outbreaks.
Setting your refrigerator to a safe storage temperature is the first step in making sure the food you put in it stays safe. Most people turn the arbitrary knob on the refrigerator to a random number. Some put it toward the end of the spectrum, making it colder. Some put it smack in the middle. Because, why not? This is a refrigerator storage mistake.
So, what is the best temperature to set your refrigerator to?
The U.S. Food and Drug Administration says that you should set your refrigerator to 40 °F or below (freezer at 0 °F).
Above 40 °F, bacteria can rapidly double in quantity and increase in numbers sufficient to make the unsuspecting consumer sick. Contaminated food may not look, smell, or even taste differently. So this step is very important.
The FDA recommends placing a refrigerator thermometer in your refrigerator (and one in the freezer too) to keep an eye on the temperature and serve as a visual indicator.
It may not be obvious, but where you place food in the refrigerator matters. Many people unload their grocery haul without much thought. Cold food in the refrigerator. Frozen food in the freezer, room temperature food on the counter or in the pantry.
When it comes to placement, you could be making another refrigerator storage mistake.
Highly perishable foods like milk should not be put into the refrigerator door compartment. When you open the refrigerator, these foods are fully exposed to room temperatures. This can cause fluctuations in product temperature, leading to bacterial growth that can cause foodborne illness.
Raw meat is another big refrigerator storage mistake.
“Juices” from meat packages can leak and contaminate nearby food items. This can be especially dangerous if they contaminate ready-to-eat foods or those that will not be cooked. These packages are also notorious for contamination.
Always place meat on the lower shelf in your refrigerator and store it on a plate or in a leak-proof container.
One of the other refrigerator storage mistakes people often make involves cleaning. Or rather, lack of cleaning.
Unless there is a major spill, most people do not clean their refrigerator shelves. It isn’t something you think about, but it is an overlooked risk in the kitchen.
Wipe surfaces with a cloth soaked in hot soapy water followed by clean water. Alternatively, you can use a kitchen-safe sanitizing solution or spray.
It is a good idea to do this every couple of weeks.
Avoid these common refrigerator storage mistakes to help reduce your risk of foodborne illness and keep your family safe.
If you’d like to know more about food safety topics in the news, like “Refrigerator Storage Mistakes That Can Make Your Family Sick!,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)