Food spoilage in chilled and frozen foods is dependent on temperature.
Since the temperatures vary throughout a normal household refrigerator, it is important to check the different parts with a suitable thermometer.
The normal range of temperatures in the refrigeration compartment should be from 0 – 7 degrees Centigrade (32 – 45 degrees Fahrenheit), and the freezer compartment should be minus 15 degrees to minus 12 degrees Centigrade (5 – 10 degrees Fahrenheit).
For every 5 degrees Fahrenheit rise in storage temperature, the rate of spoilage is doubled or even trebled. Low temperature slows down the growth of bacteria and the rate of chemical changes.
Here are additional tips:
1. Store foods you want to keep longer in the coldest part of the refrigerator.
2. Foods with strong odor should be wrapped or covered in a container.
3. Cover cooked foods which are not to be heated before serving, and store them on the shelf above uncooked food.
4. Do not store fatty foods too long in the freezer or refrigerator as fats deteriorate even at low temperatures.
5. A very basic rule is: "Throw away foods if you are in doubt of its suitability for consumption."
