Food Preservation in the Refrigerator
Katarzyna Mazur
2026-03-22
3 min. read
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Frequently, the arrangement of food items in the refrigerator is haphazard... This is the last thing that catches anyone's attention... However, the temperature in the refrigerator is not uniform across all its compartments... How does one store food in the refrigerator?
Meat products and seafood
Depending on the method of construction of the refrigerator and the placement of the freezer, the lowest temperature in the fridge may occur in various zones of the appliance. In contemporary refrigerators, the freezer rarely influences the lowest temperature, which usually occurs on the bottom shelf, however, it is strongly advised to meticulously verify these details in the user manual. The storage temperature for meat and seafood should be 2°C. To decrease the chance of bacterial contamination, raw meat should be kept separate from prepared products.
Eggs
Eggs ought to always be segregated from other foodstuffs, as there is a very high likelihood that food may become infected with Salmonella bacteria. They should not be rinsed prior to use, as this curtails their shelf life. The optimal location for their storage is a distinct shelf within the refrigerator.
Sausage varieties and cheese types
The ideal temperature for sausage varieties and cheese types is around 4–5°C. Such a temperature generally prevails on the middle shelves. Sausage varieties and yellow cheese types are best stored in airtight containers (to avoid drying) according to the expiration date indicated by the manufacturer. Vacuum containers extend the storage time and prevent the penetration of intense odors into other products.
Dairy commodities
Dairy commodities can be stored on the top shelf, where the temperature is the highest and is about 8°C. Dairy commodities should never be kept on the bottom shelf, where it's cooler and there's a risk of spoilage bacteria development. The top shelf should also include jams, preserves, and prepared dishes such as sauces, soups, and other meals.
Fruits and vegetables
Dedicated drawers are provided for them, where the temperature is around 10°C. Too low a temperature results in the wilting of vegetables. Specific fruits should not be stored with salads, such as apples, bananas, or avocados, as they speed up their yellowing by releasing ethylene. Salads and other vegetables should not be stored in foil, as moisture accumulates beneath it. Certain newer refrigerators feature vacuum-sealed drawers, which prolong the freshness of the vegetables stored therein.
What items should not be refrigerated?
Specific items are damaged and spoil faster at low temperatures. These items include tomatoes, corn, peppers, cucumbers, onions, garlic, potatoes, citrus fruits, and other exotic fruits such as pineapples, avocados, bananas, kiwi, peaches, blueberries, and melons, as well as apples and pears.
What is at the entrance?
Aside from the aforementioned eggs, thresholds are utilized for storing products that do not necessitate exceptionally low temperatures, such as juices, sauces, oils, butter, preserves. Certain sauces and ketchups do not require refrigeration as they are safeguarded by preservatives (which does not imply they are particularly healthy).
It is incredibly cold
It is possible to freeze various products such as meat, vegetables, fruits, ready meals, and fish. However, it is important to note that freezing does not eradicate all bacteria, but merely slows down their growth. If products are once thawed, they should not be frozen again, especially meat, ice cream, or fish, as this leads to a rapid proliferation of bacteria that were in hibernation mode. Oily fish should not be frozen for a long time as the process of oxidation of fatty acids continues, causing a loss of nutritional value. Fillets are best suited to be frozen, they can be covered with a glaze, or large fish after removing the entrails. The refrigerator should never be overfilled, and the products should take up about 70% of the space in the refrigerator to ensure adequate air circulation. Hot dishes should not be placed in the refrigerator as they increase the temperature inside. The refrigerator also overheats if it is fully pushed against the wall or is very foggy. Therefore, it should be regularly defrosted and cleaned. Ready-made dishes should not be stored for longer than 2-3 days.
