5 Mistakes When Using The Refrigerator.

How to better preserve food, and keep it fresh and in good condition.

If the kitchen is the heart of the home , then the refrigerator should be considered the heart of the kitchen. Low temperatures keep food fresh and stop harmful germs from multiplying. Thus, perishable foods can be kept in good condition and for longer.

But how long food stays healthy and fresh in the fridge may depend on precisely where and how you store it. It turns out that organizing the refrigerator is both an art and a science. Here are five common mistakes to avoid to get the most out of this must-have appliance.

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Mistake 1: Storing raw meat and poultry on the top shelves

Place items that require a lower cooking temperature on the upper shelves and those that require a higher cooking temperature, especially poultry, on the lower shelf. The explanation is this: If something leaks or spills, it won't contaminate food that isn't heated to a high enough temperature to kill harmful germs, according to StateFoodSafety, a food safety training company. For example, the  minimum proper cooking temperature for poultry is 165°F,  according to the US Department of Agriculture (USDA), but only 145°F for seafood. Leftovers and casseroles should still be heated to 165°F, so store those on the bottom shelf as well.

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Mistake 2: Storing Eggs on the Door Shelf

The temperature of foods stored on the door shelves fluctuates more than those stored inside the refrigerator, so avoid putting perishable foods in the door . Keep the door closed as much as possible to avoid rapid changes in temperature, recommends the USDA. Also, keep in mind that even when the door is closed, the temperature inside the refrigerator tends to be higher on the top shelf than on the bottom. For this reason, store your eggs on the lower shelves that stay cooler.

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3rd mistake: incorrect use of the drawers

Yes, there is a logic to knowing which fruits and vegetables should go in which drawer, since many are designed with different levels of humidity to preserve freshness. In general, thin-skinned or skinned vegetable products should be stored at a higher humidity level. Some fruits and vegetables, especially those that release ethylene gas when ripe, need to be stored with low humidity. Here are some examples, according to appliance makers KitchenAid and General Electric.

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The foods that are best preserved in the high humidity drawer are:

• studs

• broccoli

• Brussels sprouts

• carrots

• celery

• cherries

• corn

• lettuce and other green leafy vegetables

• spinach

• tomatoes

The foods that are best preserved in the low humidity drawer are:

• apples

• avocados

• grapes

• melons

• fungus

• oranges and tangerines

• peaches and nectarines

• pears

• raspberries

• strawberries

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Mistake 4: Waiting too long to keep food hot

You don't have to wait for food to cool down before putting it in the fridge. Hot food will not harm it. However, if you divide large amounts of leftovers into shallow containers, they will cool more quickly, according to the Food and Drug Administration (FDA). The risk of  leaving food out to cool for too long  is that foodborne germs can begin to multiply rapidly at temperatures between 40 and 140°F, a range the USDA calls the "danger zone." The FDA recommends keeping the refrigerator at 40°F or below for this reason.

Mistake 5: Overfilling the fridge

Cold air must circulate around refrigerated foods for them to stay adequately cold, the FDA says. Do not stack food containers or use materials that impede the free circulation of air. Take care that the ventilation grills are not obstructed.

Cooling tips

Marinate food in the refrigerator. Food left out at room temperature can develop bacteria very quickly. Do not use the same liquid from the marinade as a sauce unless it is brought to a rapid boil first.

Clean the refrigerator regularly and spills immediately. This helps prevent bacteria such as listeria, which can be spread in other foods.

Check expiration dates. Don't forget that an expiration date is when the factory recommends eating the food for the best flavor or quality. The date is not for food safety.

Check if you don't have spoiled food. Get rid of anything that looks or smells bad. Mold is a sign of spoilage, so it is best to discard it from the food.

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Routine Refrigerator Maintenance

Get used to routinely throwing away food that is no longer in good condition to eat. Keep in mind that the expiration date indicates when the product may lose flavor or quality, but it is not a food safety date. The exception is formula and baby food. However, the FDA recommends that if a food item looks, smells, or tastes suspicious, you throw it away. 

When something spills in the refrigerator, clean it up immediately with hot, soapy water, then rinse. Avoid cleaners with solvents that can transfer a chemical taste to food. To counteract odors, place an open box of baking soda on a refrigerator shelf.

The condenser coil should be cleaned regularly to remove any dirt, lint, or other debris. This will keep your refrigerator running efficiently, according to the USDA. Typically, the coil is located under the refrigerator, behind the bottom grill, or at the rear. Consult your owner's manual or the manufacturer's website for more information on cleaning the condenser coil.