Contrary to common habits, cleaning the fridge once a month or less often is not enough to provide it Hygienic conditions. Each door opening causes temperature fluctuations and increases moisture, which promotes bacteria. For this reason, a systematic approach is recommended: once a week quick cleaning – abrasion of shelves and removing food residues – and once a month more thorough cleaning covering all interior elements. Such a rhythm allows you to minimize the risk of developing pathogenic microorganisms that can contaminate stored products.
An error made equally often is waiting with washing until it appears visible dirt or unpleasant smell. Meanwhile, bacteria and mold begin to develop much earlier, regardless of whether they make themselves felt. Invisible contamination from decomposing are particularly dangerous. They pose the greatest health risk. Therefore, regular washing of the refrigerator, before the problem occurs, is not an exaggeration, but a necessity, especially in homes where they live Small children and allergy sufferers.
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The frequency and accuracy of washing should also be adjusted to the season and how to use the device. In the summer, when the ambient temperature promotes the rapid spoilage of products, it is advisable to increase the intensity of order. In winter, in turn, it is worth checking the condition of gaskets and filters more often, because the low temperature does not eliminate the risk of bacterial growth, especially in hard to reach places, such as condensate outflow. However, the crucial action is consistent: once a week, short cleaning, once a month comprehensive washing of the entire interior with dismantling of drawers and shelves, and once a quarter control of technical elements. These are simple rules that significantly extend the life of the fridge and reduce the risk of food poisoning.
The basic method of preventing bacteria in the fridge is Regular control of stored products. Even partially broken foodstuffs, especially fruits and vegetables, can become a source of microorganism’s development if they remain in a closed, moist refrigerator environment for too long. Regular food removal after the shelf life and checking that the liquids have spilled in drawers significantly reduces the risk of microbiological contamination. It is no less important to wipe dirty packaging and disinfect shelves, especially those with Direct contact with raw meat and dairy products.
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Uncomplicated ones also work in an effective fight against microorganisms Home cleaning products. A water spirit vinegar solution in a 1: 1 ratio is a safe, cheap and effective method for cleaning both the interior of the refrigerator and hard to reach elements, such as rubber seals or condensate outflow. It is equally useful, which removes unpleasant odors and dissolves dried settlements Without having to reach for chemical, commercial products.
Keeping the temperature inside the refrigerator from 0 to 4 ° C is one of the most effective ways Restrictions on the pace of bacteria and mold development. It is worth regularly removing dust from a ventilation grille, back wall and condenser – their pollution reduces cooling efficiency and can lead to uncontrolled temperature increase. Let’s also avoid filling the fridge, because this significantly reduces air circulation and promotes the development of pathogens. Compliance with these recommendations allows not only to maintain hygienic conditions, but also extends the durability of stored products.
