Keeping your refrigerator clean will minimize the opportunity of harmful microorganisms making you sick.
By refrigerating foods, the goal is not to kill the bacteria, but create an environment where foodborne illnesses causing microorganisms cannot grow quickly. Between the temperatures of 40° F – 140° F is the “danger zone,” for many bacteria like Salmonella Enteritidis and Escherichia coli O157:H7 grow best in this range of temperatures. Keeping food below 40°F helps reduce microbial growth, but your food still can become contaminated.
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