Final answer:
To prevent food spoilage, keep the refrigerator below 4 degrees C and the freezer below -18 degrees C. Wrap food to minimize freezer burn. Thaw foods safely and practice regular handwashing to fight foodborne diseases.
Step-by-step explanation:
Preventing Food Spoilage in Refrigerators and Freezers
To avoid food spoilage in the refrigerator or freezer, the recommended actions include making sure the temperature in the refrigerator is kept at or below 4 degrees C (40 degrees F) to inhibit bacterial growth.
In case of a power outage, if the temperature stays below 40 degrees F until the power comes back on, the food is safe; otherwise, if above 40 degrees F for two hours or more, it may be unsafe. For the freezer, keeping the temperature below -18 degrees C (0 degrees F) ensures that foods will keep indefinitely, although their quality may deteriorate over time.
To minimize freezer burn, wrapping food tightly before freezing is advised as exposing less surface area to air mitigates moisture loss.
Foods should not be thawed at room temperature as this can activate microbes preserved in the frozen state. Safe thawing methods include in the refrigerator, in cool water, or in the microwave. It is important to note that freezing below -2 °C may stop microbial growth and can even kill susceptible organisms.
Regular handwashing is crucial as one of the most effective defenses against the spread of foodborne diseases. Perishable foods have a short storage life and should be used promptly.
For safety, use a thermometer to ensure food reaches an internal temperature high enough to kill bacteria. Jams and dried meats often do not require refrigeration because of their preservative content, which includes antimicrobials and antioxidants that maintain freshness and prevent spoilage.