Store food properly to avoid bacteria

Food safety means above all good preservation of fresh and sensitive products. Meat, fish, dairy products, ready-made meals... they can all become breeding grounds for bacteria if stored incorrectly. Fortunately, there are a few simple steps you can take to limit the risks and preserve the quality of your food.

In this article, Frigelux shares with you best practices to prevent bacterial proliferation in your refrigerator or freezer, and store your food safely and efficiently.

1. Respect storage temperatures

Temperature is the first lever in the fight against bacterial proliferation.

• Refrigerator maintain a temperature between 3 °C and 5 °C.

• Coldest zone (0 to 2°C): ideal for raw meat, fish and cold meats.

• Freezer : store your food at -18 °C to block microbial activity.

Check the temperature with a food thermometer, especially if the device is heavily loaded or old.

2. Organize food by zone

A well-organized refrigerator limits cross-contamination and ensures better cooling efficiency.

Do not place never eat raw meat or fish over cooked or ready-to-eat foods.

3. Keep food in airtight containers

Refrigerator air carries micro-organisms. Protecting food is therefore essential.

• Use hermetic boxes, ideally in BPA-free glass or plastic.

• Close open packages tightly.

• Use freezer bags or well-plated film for frozen products.

These precautions prevent cross-contamination and reduce bacterial proliferation by contact or condensation.

4. Limit time out of refrigeration

Bacteria grow very quickly at room temperature, especially between 10°C and 40°C (the so-called "danger zone").

• Never leave fresh food out of the fridge for more than 30 to 60 minutes.

• After cooking, allow dishes to cool maximum 1 h before refrigerating or freezing.

• When shopping, use an insulated bag to maintain the cold chain.

5. Never refreeze an uncooked thawed product

Refreezing promotes resumption of bacterial activity already started during the first defrosting.

• You can refreeze a product only after it has been fully cooked.

• Avoid leaving food at room temperature to defrost: prefer the fridge or microwave (rapid defrosting).

6. Monitor dates and signs of deterioration

• Respect the use-by dates (BBD) on fresh produce.

• Inspect food: slimy texture, suspicious odor, abnormal color = discard.

• Store older products at the front for quick consumption ("First In, First Out" method).

7. Clean your appliance regularly

Refrigerator and freezer maintenance is key to limiting bacteria.

• Clean shelves and bins every 2 weeks with white vinegar or mild soap.

• Defrost the freezer as soon as frost appears (except No Frost models).

• Wash the door seals to Avoid moisture and mould build-up.

8. Safe food preparation

Good kitchen hygiene complements cold storage:

• Wash your hands before handling food.

• Use different boards for raw meats and vegetables.

• Never leave dirty utensils in the refrigerator.

• Close open packages promptly.

FAQ - Food preservation and safety

Do bacteria continue to grow in the fridge ?

They develop much more slowly, but are not completely inactive. Hence the importance of consuming fragile products quickly.

How long can a home-cooked dish stay fresh ?

In general, 2 to 3 days maximum if properly covered and stored at 4°C.

Can I freeze a product that's about to expire ?

Yes, but only before use-by date. Early freezing guarantees better quality when defrosted.

In a nutshell

For Prevent the proliferation of bacteria and store your food properly :

• Observe ideal storage temperatures.

• Organize your fridge by zone.

• Protect food in airtight containers.

• Don't leave food at room temperature for too long.

• Never refreeze a raw product that has already thawed.

• Clean your appliance regularly.

• Respect good kitchen hygiene practices.

Thanks to the equipment Frigelux, with constant refrigeration, controlled air circulation and compartments designed to meet your needs promote optimal, hygienic storage of all your food.