good for the economy and health!

To be sure to avoid the development of germs and therefore food poisoning, you should clean your refrigerator and disinfect it between 2 and 4 times a year minimum.

For this, you can use a little bleach, but above all, diluted in water, and then you must rinse very well afterwards, because bleach attacks the plastic materials of the refrigerator. Otherwise, simply with soap and water, you will already remove about 99% of bacteria and dirt; and if you really want to eliminate 100%, you can also apply a disinfectant solution.

All foodstuffs inside should be removed. It is advisable to go fast enough not to break the cold chain. Or to prevent the most fragile products from heating up, they can be put, for example, in a cooler. Don’t forget to also clean the removable bins, which you can take out and wash directly in the sink with soapy water. It is better to use a new sponge, because the old sponge that has been marinating in the sink for a month is the best way to reline the inside of the refrigerator with germs.

Even if it looks neat to you, you need to do some serious cleaning with very dilute bleach. In summer, it’s hot, and we know that a few degrees difference is enough to double the number of microbes present in food. Microbes which, even in number, are harmless to our digestive tract, which has billions of them permanently. But microbes which, when they reach a certain concentration per food, completely break this balance.

Beware of temporary power outages

In a clean “fridge”, the average ideal temperature is 4°. Colder for the meat compartment, close to 2°, less cold for the vegetable compartment, ideally at 6°. To have complete confidence in your freezer, which fears a temporary power failure, before leaving you will have placed a popsicle, taken out of its packaging, at the bottom of one of the drawers. If you find it spread on your return, have no confidence in the preserved products, because you absolutely do not know the duration of the defrosting, therefore the degree of contamination of the food.

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