It is something that you almost certainly use every single day.
But this common household appliance could become an ‘incubator’ for dangerous pathogens.
Scientists have warned that this everyday item could be home to 1.8 million bacteria, including Listeria and Salmonella.
And they say that homeowners failing to use it correctly could be making the situation much worse.
According to Professor Judith Evans, of London South Bank University, and Oleskii Omelchenko, a PhD researcher at the Quadram Institute, your fridge could be a breeding ground for disease.
Although it is meant to keep your food fresh and safe, fridges can help bacteria grow if the temperature isn’t right.
However, the experts warn that even a ‘well-chilled’ fridge could harbour invisible dangers if you don’t take the right precautions.
So, here’s what you can do to stop your fridge from becoming a hotspot for bacteria.
Although we rely on them to keep our food safe, scientists have warned that fridges can become ‘incubators’ for bacteria that can lead to food poisoning and even sepsis (stock image)
Professor Evans told MailOnline: ‘A lot of fridges are not operating at the correct temperature. Fridge temperatures are often high enough to enable bacteria to grow.
‘Generally, the higher the temperature, the higher the level of growth.’
According to the Food Standards Agency (FSA), the UK’s food safety watchdog, a fridge needs to be at least 5°C (41°F) or colder to prevent bacteria from developing.
However, studies have shown that the average UK fridge temperature is just above this safe limit at 5.3°C (41.54°F).
That might not seem like a big difference, but it becomes a problem because of how often fridge temperatures fluctuate.
Some fridges spend as much as half their time above the safe limit, and studies have even found fridges running at temperatures as high as 15°C (59°F).
At these temperatures, bacteria multiply rapidly on your food and quickly reach levels which could cause food poisoning.
Writing in The Conversation, Professor Evans and Mr Omelchenko say: ‘Part of the problem is that many fridges lack an accurate, accessible way to monitor their internal temperature.
The fridge can be home to 1.8 million bacteria, including listeria and salmonella (pictured). When the temperature is too warm, your fridge can provide the perfect environment for these bacteria to multiply
‘On top of that, every time you open the door, warm air rushes in. The longer the door stays open, especially if you’re lingering while choosing a snack, the more the internal temperature climbs toward room temperature, creating a more suitable environment for bacteria to thrive.’
To prevent the temperature from changing too much, Professor Evans and Mr Omelchenko suggest making a few simple changes.
By limiting how often you open the door or using a rotating organiser to help find items quickly, you can prevent warm air from entering the fridge.
Likewise, checking the fridge’s seals every few months and ensuring they are clean will help to prevent leaks.
Remembering that the temperature in your fridge isn’t even can also help keep unwanted bacteria from developing.
The scientists write: ‘The coldest spot is usually at the back, while the warmest is on the door. That means items like milk or raw meat are best stored near the back – not in the door. The door is fine for butter or fizzy drinks.’
Keeping the fridge about 75 per cent full rather than cramming everything in will also help cold air circulate and avoid any warm spots.
However, the scientists warn that even ensuring your fridge is perfectly cold might not be enough to ensure bacteria don’t develop.
Scientists have warned that many fridges aren’t cold enough to prevent bacterial growth. Leaving the doors open for too long can make this worse, as it allows warm air to enter (stock image)
Scientists say that the invisible microbes in your fridge are linked to respiratory and urinary infections, food poisoning and miscarriages among pregnant women
Studies have shown that fridges can contain pathogens that have been brought in by food or packaging that may have been contaminated.
Professor Evans says that the biggest risks come from ‘raw and cooked meats, ready prepared salads, food beyond its ‘eat-by’ date, and poor handling and cross contamination.’
Likewise, although cold temperatures prevent most bacteria from growing, others, such as Listeria monocytogenes, can multiply in low temperatures.
Listeria can trigger symptoms ranging from mild flu-like conditions to severe complications like meningitis or sepsis.
This species of bacteria is particularly dangerous to pregnant people and older adults and can be found in soft cheeses, cured or smoked fish, sushi, deli meats, and pre-packaged fruits.
Additionally, the trusty ‘sniff test’ for those leftovers won’t be enough to ensure you’re not eating anything dangerous, since Listeria and Salmonella don’t always produce any odour.
The FSA suggests that any foods left at room temperature must be thrown away if they have been left out for more than two hours, or more than one hour if the temperature is over 32°C (90°F).
However, putting food in the fridge only slows the growth of bacteria rather than stopping it entirely, so the government watchdog advises that leftovers must be eaten within 48 hours.
This article was originally published by a www.dailymail.co.uk . Read the Original article here. .