Good Lifestyle

The United States Department of Agriculture indicates that one of the most common causes of foodborne disease is insufficient cooling of ever cooked foods. As you probably already know, bacteria can reappear and grow upLeftovers If it is not stored correctly in the refrigerator within two hours of cooking. Of course, the refrigerator temperature is also important.

To explain how essential it is to ensure that your refrigerator is set to fresh sufficient temperature, we asked Janell Goodwin, food security expert with the USDA food and inspection security department. for the exact temperature of the refrigerator.

What temperature should you define your refrigerator and why is it important with regard to food security?

"Refrigerators should be set to maintain a temperature of 40 ° F or less," says Goodwin. Keep food cool at this temperature (and cooler) slows bacterial growth, which reduces your risk of foodborne illness.

What could happen if the temperature increases above this temperature?

"Bacteria grow faster in the range of temperatures between 40 and 140 ° F," says Goodwin. This temperature range is what the USDA calls theDangerous zone, where bacteria can double in number as little as 20 minutes. "A refrigerator attached to 40 ° F or lower than most foods," she says.

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What is the best way to keep tabs on all things food security?

Goodwin recommends downloading theFood application Designed by Foodsafety.gov.

"The Foodkeeper app educates users about food safety with guidance on handling, preparation and secure food storage," says Goodwin. "The application also helps reduce food waste by showing users how long-lasting foods can last in the refrigerator, freezer or pantry and allow consumers to place reminders on their Smartphone calendar to use These items before being able to spoil you. "

If you do not have an Apple or Android smartphone, you can stillGo online via an office And follow how long you have your food as well.

"The storage times listed are designed as useful guidelines and are not difficult and quick rules," says Goodwin. "Some foods can deteriorate faster, while others can last longer than suggested moments."