What kind of makeover does your refrigerator need? Does it need an extreme makeover requiring you to discover what’s in those containers pushed to the back of the shelves? Will you find things you’d forgotten were in there? Do you know if your refrigerator is at a safe temperature? Are the majority of the items in your refrigerator healthy foods? Here are answers to those questions.
Your refrigerator’s temperature
Buy an appliance thermometer the next time you are at the grocery store. I’ve found a nice one that suctions itself to the side wall of the refrigerator. It should read between 33 and 40º to decrease the growth of unhealthy bacteria. The freezer section should be 0º or less.
When to throw food out
Unsafe food often can’t be seen, smelled or tasted. You can find a guide for how long you can store foods in the refrigerator before they are unsafe to eat at http://www.cfsan.fda.gov. But immediately throw out anything in those containers at the back that has mold growing on it!
Cleaning the refrigerator
Baking soda (2-4 Tbsp) dissolved in a quart of warm water works well. Wash all of the surfaces using a soft, clean cloth. Rinse with warm water and dry with another soft, clean cloth. Place an open box of baking soda in the refrigerator to absorb odor and replace it in 3 months. If you have bacteria, mold or mildew in any part of the refrigerator, ½ cup ammonia in 1 gallon of water will do the job using the same steps just described.
Stocking the refrigerator
Filling your refrigerator and freezer with healthy foods is the first step in making your diet healthier. Keep it stocked with low fat dairy products, whole fruits, fresh vegetables (especially the dark green and orange), whole grain breads (stay freshest in the freezer), fish, lean meat, cholesterol lowering margarines (Benecol, Take Control, Smart Balance Omega Plus), fresh herbs, olive oil, pitcher of water, fortified juices, and frozen juice bars.
Storage tips
- Store milk in the inside and not in the door where the temperature is warmer. Keep it tightly sealed to keep out odors and extend its shelf life.
- Place uncooked meats in a sealed bag on a plate on the bottom shelf (where temperatures are the coolest).
- Fruits and vegetables keep longer if they are stored unwashed and uncut. Use resealable bags with freshness vents to allow the proper amount of moisture to escape.
- Date leftovers so you know if they are still safe to eat.
