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HE 424
Spotlight on Refrigerator Storage
Food costs money, so it is just good sense to keep the quality in the food you buy. Knowing how to store food properly and how long it will keep brings many benefits.
Four Ways to Win with Proper Food Storage
*	The food will be safe to eat.
*	Desirable flavor and texture will be retained.
*	High level of nutrients will be maintained.
*	Money won’t be wasted on spoiled food.
Safety First. Bacterial infections account for 67 percent of the food poisoning in the United States. The three basic types of bacteria responsible for most cases are Staphylococcus, Clostridium perfringens and Salmonella. Staphylococcus is transferred to foods by humans during preparation. Clostridium perfringens and Salmonella can be transferred this way or carried by foods themselves.
Normally these bacteria do not cause trouble but if given favorable conditions, they can multiply to dangerous levels in a few hours.
Chief factors contributing to bacterial growth and possible food poisoning are:
Temperature. Between 40°F. and 145°F.
Time. Three to four hours in this temperature range.
Food. Low-acid foods such as meat, cooked vegetables and egg dishes are particularly risky.
Moisture. Bacteria need all these factors to grow and increase. If any one is missing, bacteria will not grow as fast.
To Prevent Bacterial Growth
*	Don’t handle food carelessly.
*	Keep hands, utensils and cutting boards well-scrubbed (otherwise you can easily recontaminate cooked food).
*	Cook or serve food as soon as possible after removing it from storage.
*	Serve hot foods HOT. Serve cold foods COLD.
*	Refrigerate food immediately after meal is over.
Don’t depend on appearance, taste or smell of food to tell you when it is unsafe. Contaminated foods which can cause food poisoning may look fine and have no off-flavor or odor.
Foods That Need Special Care
Bacteria grow best in low-acid foods (meat, fish, poultry, milk, eggs and cooked vegetables). Acid foods (fruits, tomatoes and pickles) seldom cause food poisoning.
Foods handled a great deal during chopping, slicing or de-boning are likely to become contaminated. The combination of low acidity and much handling makes some foods more suspect than others. Potato salad, chicken pies, stuffings are prime examples.
Cooperative Extension Service • Purdue University • West Lafayette, Indiana