Simple fridge trick means meat, milk and cheese last much longer

A food safety expert says a simple change in the way you stock your fridge could help food last longer and avoid the risk of falling ill. The Food Standards Agency (FSA) says fridges should be kept at 5C or below, but Kirstie Jones, environmental health officer at Navitas Safety , said over-filling your fridge can restrict the air flow necessary to maintain an even, consistent temperature.

This can make perishable items like dairy, meat, and leftovers unsafe to eat, with higher temperatures promoting bacterial growth, and leading to faster spoilage. Kirstie said: “It’s surprising how fast bacteria can grow. Certain foods can easily become a health risk if they are kept at a few degrees higher, even for a short period of time.

"The general rule of thumb - whether you’ve overpacked the fridge or accidentally left it open - is that anything held above the legal maximum temperature of 8C for more than two hours should be disposed of. It may sound strict, but it’s always best to err on the side of caution to avoid any foodborne illnesses. If in doubt, throw it out!”

Harmful bacteria such as Salmonella and E.coli can cause food poisoning, with symptoms including nausea, vomiting, diarrhoea, cramps, fever, and aching muscles. If you notice a frost or ice build-up in your fridge, it can be a sign of overstocking. This is due to poor air circulation, leading to cold spots where moisture condenses and freezes. But it’s not the only cause - a frosty fridge can also be caused by frequent door opening, faulty door seals, or blocked or faulty defrost systems.

The trouble doesn’t stop there; when you cram too much into your fridge, it has to work overtime just to keep things cool. As a result, the fridge’s motor has to kick in more often, driving up your energy bills and reducing the lifespan of the appliance.

Kirstie said: “An overstocked fridge not only affects temperature regulation, but can also increase the risk of cross-contamination and spread of airborne bacteria. Don't forget that raw food packaging can be contaminated on the outside so it is important that it doesn't touch any ready-to-eat foods when in storage.

“A good practice is to do a weekly fridge check using the ‘first in, first out’ method, consuming older items before newer ones to reduce food waste, and ensuring raw and ready-to-eat foods are stored separately with raw at the bottom. Keep a gap at the back of the fridge and around each of the shelves to allow air to circulate properly.

“Make sure to remove any food that is showing signs of spoilage to prevent the spread of mould spores and bacteria to other items. And remember, whilst we can see spoilage such as mould on the surface of food, bacteria is invisible so we need to be very careful in following these rules to keep food safe.”