Many people assume that the refrigerator door is the most suitable place for all their groceries, but unaware that it is one of the least ideal places for perishable items. Constant opening and closing expose the door compartments to temperature fluctuations, which can result in spoilage and even cause bacterial breeding.
According to the U.S. Department of Agriculture (USDA), the perishable food items should not be kept in the refrigerator doors. Temperatures here will fluctuate more frequently than in the main fridge compartments, so storing it in the door closed as much as possible is key. Refrigerators should be set to 40ºF or lower, as higher temperatures will enable bacteria to multiply quickly. Using an appliance thermometer or a built-in fridge thermometer can help track and maintain proper cooling.
FAQs:
1. Why shouldn’t perishable foods go in the fridge door?
The door experiences frequent temperature changes, which can accelerate spoilage and bacterial growth.
2. Where is the best place to store milk?
Milk should be kept on interior shelves, preferably at the back where it’s coldest.
According to the U.S. Department of Agriculture (USDA), the perishable food items should not be kept in the refrigerator doors. Temperatures here will fluctuate more frequently than in the main fridge compartments, so storing it in the door closed as much as possible is key. Refrigerators should be set to 40ºF or lower, as higher temperatures will enable bacteria to multiply quickly. Using an appliance thermometer or a built-in fridge thermometer can help track and maintain proper cooling.
Foods to Avoid in the Refrigerator Door
1. Glass Containers
Pickle jars, wine bottles, and other glass items are prone to tipping and break in the door compartments. The frequent movement increases the risk of spills, so these items should be positioned securely on interior shelves.2. Leftovers
Leftovers like casseroles or cooked dishes should be kept in airtight containers on interior shelves at 40ºF or below. The changing temperatures of the door can reduce their safe consumption period.3. Butter and Dairy Products
Butter, cream cheese, yogurt, and similar items should be stored in the coldest parts of the fridge, mainly at the back. Keeping them in the door can compromise texture, flavor, and shelf life.4. Raw Meat and Poultry
Raw meat and poultry should never go in the door due to leaks and contamination. Use the meat drawer or bottom shelves to keep juices and maintain a consistent cold temperature.5. Eggs
Eggs are delicate and susceptible to temperature swings. Keeping them in the main compartment on stable shelves minimizes the risk of cracks and bacterial growth.6. Milk
Milk should always be kept on interior shelves, ideally toward the back where temperatures are coldest. The door is warm for optimal preservation.7. Produce
Fruits and vegetables are best stored in crisper drawers designed to control humidity. Door storage can lead to wilting, quicker spoilage, and loss of flavor.8. Deli Meat
Temperature fluctuations in the door can compromise deli meats’ quality and safety. Use the main compartment or meat drawer to keep them fresh.9. Cheese
Cheese should also avoid door storage. Many refrigerators have a certain drawer or bin designed for cheese to maintain a stable temperature and prevent spoilage.Tips for Optimal Fridge Storage
- Use crisper drawers to store fruits and vegetables to extend freshness.
- Keep dairy, meat, and eggs in the coldest sections of the main compartment.
- Store the leftovers in airtight containers.
- Avoid overcrowding to maintain proper airflow.
- Regularly check your temperature of the fridge to keep it at 40ºF or lower.
FAQs:
1. Why shouldn’t perishable foods go in the fridge door?The door experiences frequent temperature changes, which can accelerate spoilage and bacterial growth.
2. Where is the best place to store milk?
Milk should be kept on interior shelves, preferably at the back where it’s coldest.
