Warning to UK households over fridge mistake that’s making you ill

UK households are being warned not to overfill their fridge as it could be making you ill.

The Food Standards Agency (FSA) sets out clear guidance on temperature management for fridges and warns that they should be kept at 5C or below.

If chilled foods are stored at an incorrect temperature then this poses a food safety risk as it promotes the growth of harmful bacteria, which can affect your health.

A food safety expert has warned households not to overfill fridges as overstocking can restrict the air flow necessary to maintain a consistent, safe temperature.

If airflow is restricted then it can impact the temperature inside your fridge, which in turn can make perishable items like dairy, meat, and leftovers unsafe to eat, with higher temperatures promoting bacterial growth.

Kirstie Jones, an environmental health officer at Navitas Safety, explains: “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, this can be a warning sign that you’ve overstocked your fridge.

Packing too much food inside it will result in poor air circulation, causing cold spots where moisture condenses and then freezes. Frost build-up can also be caused by frequent door opening, faulty door seals, or blocked or faulty defrost systems.

Overstocking can also be harmful to your energy bills as your fridge has to work harder to keep items cool. It means the fridge’s motor has to kick in more often, which of course uses more energy, leading to higher bills and reducing the lifespan of your appliance.

Kirstie adds: “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.”