As a general rule, food-safety experts recommend that the air in a
refrigerator be colder than 40 degrees Fahrenheit, the point at
which the growth of most harmful bacteria stops. "This is the key
to food storage. Any degree above 40 will significantly lessen
shelf lives," says Michael Doyle, director of the Center for Food
Safety at the University of Georgia.
If your refrigerator doesn't
have a built-in thermometer, check the temperature with a food
thermometer (about $15 at house-wares stores). Place the
thermometer in a glass of water in the middle of the refrigerator,
wait five to eight hours, then read it. Adjust the thermostat
accordingly.
