by Sandi Crain

Created on: July 11, 2011

No one wants to give their family food poisoning.  That is why every refrigerator needs a weekly cleaning. Everything edible has a shelf life and making sure the family's food is fresh should  be a top priority for every family cook.  And, regardless of who does the dusting, dishes, or laundry, the family cook needs to keep up with that fridge. 

Nearly every refrigerator comes with a butter and cream cheese compartment in the door.  There is also a cheese and cold cut drawer beneath the top shelf.  And usually, at the bottom of the refrigerator, are at least two crisper units.  These compartments need the most attention.   Why?  Because not only do they hold the foods most likely to grow bacteria but they are also the compartments with the most traffic.  As the family cook knows well, the household is not likely to open up plastic containers to see what goodies might be left over from the night before but are more likely to just open a drawer and take what is easily seen.  Whether that be a bagel and cream cheese or a meatloaf sandwich, the easiest to get to is what gets touched by the sloppiest hands.  So, if the refrigerator is clean and the food is fresh the family stays safe.

Always remember. . . dairy products can be a family danger zone .  Milk cartons, butter dishes, cheese packages, as well as containers of sour cream, cottage cheese, and yogurt need to watched carefully.  Everyone knows that the dirty hands of the garage mechanic can spoil the Swiss cheese and the mouth of the rebellious teenager can mold the milk carton.  But, even contact with meat and vegetables can contaminate a dairy product.  If both cold cuts and cheeses are kept in the same drawer, this drawer needs to be cleaned with hot soapy water frequently and the foods need to be kept in air-tight containers so they never touch each other.  Cross-contamination is the most common cause of food-borne illness.  

The moisture from fresh vegetables in the crisper can grow mold and bacteria.  Although washing the vegetables before storing and cleaning the crispers in hot soapy water goes a long way in keeping mold growth at a minimum there is an inexpensive remedy to food borne illness that may be transfered from the grocery.  It's a simple vinegar and garlic cleanser.  Crush a large clove of fresh organic garlic and add it to a cup of 5% or higher cider vinegar.  Let it sit at

• 1
• 2
• Next Page >>