Bacteria grow fastest in the range of 41°F – 135°F, the “Danger Zone.” A refrigerator set at 40°F or below will protect most foods. Your fridge is one of the very best weapons you’ve got in the fight against foodborne illness. When bacteria get the nutrients, moisture, and warmer temperature it needs, rapid bacteria growth occurs and can reach levels that may cause illness. Refrigeration slows bacterial growth.
Just because your food looks done doesn’t mean it is done. The only way to know if your meat, poultry, and egg dishes are safely cooked is to use a food thermometer. For instance, many people assume that when a hamburger is brown in the middle, it’s done. But, according to research by the United States Department of Agriculture (USDA), 1 of 4 hamburgers turns brown before it reaches a safe internal temperature (SIT) of 160°F. The SIT for all ground meat and meat mixtures (meatloaf, hamburgers, turkey burgers, etc.) is 160°F; for fresh, raw, whole cuts of red meat (beef, veal, chops, and lamb), it’s 145°F. Cook all poultry to a SIT of 165°F. Not cooking your food to safe temperatures means bacteria may still be surviving inside and cause illness.
When reheating leftovers, cook them thoroughly to a minimum SIT of 165°F and use a food thermometer to check (every single time!). Your food should be steaming hot all the way through. Cover leftovers when reheating on the stove or in the microwave, which helps retain moisture and ensures even cooking. For sauces, stews, soups, and gravies, bring them to a rolling boil. When reheating frozen leftovers, it’s best to first thaw them in the fridge.
One of the most basic and important ways to make sure your food is safe is to set your refrigerator and freezer at safe temperatures for food storage. Per the United States Food and Drug Administration (FDA), those temps are 40°F for your fridge and 0°F for your freezer. Bacteria capable of causing foodborne illness doesn’t grow or grows very slowly at these temperatures. This cooling of your food slows the movement of molecules, which causes bacteria to enter a dormant stage. To make sure you’ve got the right temps, check the thermometer inside your unit.
One common cause of foodborne illness is not cooling leftovers soon enough. After foods are cooked to safe internal temperatures, bacteria can reappear and reproduce. So, be sure to get those leftovers transferred into shallow containers (for quick cooling) and into the fridge within two hours of being cooked. And remember that your leftovers in the fridge will last safely for four days max. After that, do one of two things: Freeze ‘em or throw ‘em away.
Looking for a stocking stuffer for the holidays? Our Safe Temp Magnet is a great gift for the cooks in your life.
The mission of Stop Foodborne Illness is to:
Support and engage people directly impacted by foodborne illness and mobilize them to help prevent illness and death by driving change through advocacy, collaboration and innovation.