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| How can I determine if refrigerated food is safe to eat? | to Top |
Keep a thermometer in the refrigerator so the temperature is known to be 40F (4C) or below; 37-39F (3-4C) is ideal home refrigerator temperature.)
Odor and appearance of the food will determine the acceptability; most microorganisms that cause illness cannot grow at such low temperatures, so the quality of the food rather than the sfety will deteriorate first. If a refrigerated food has off-odors, discard is advised. Some microorganisms that ordinarily do not cause illness can bring about digestive upsets when their numbers are large enough to produce surface slime, so limy food should be discarded.
Rancidity is the most common spoilage of high-fat foods such as salad dressings, ham, butter, margarine, and sausages. These foods are often in the refrigerator for long periods of time. Typical off-odors result.
VanGarde, Shirley J. and Margy Woodburn. 1994. Food Preservation and Safety. Principles and Practice. Iowa State Press, Ames Iowa.,, p. 112
Updated: Saturday, December 29, 2007.
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