Home refrigerators are meant to keep food fresh by slowing bacterial growth, but experts warn that poor habits can turn them into breeding grounds for dangerous germs. According to researchers from the Quadram Institute and London South Bank University, many household fridges operate at unsafe temperatures, increasing the risk of food spoilage and illness.

　A 2018 study found the average fridge temperature sits at 5.3°C (41.5°F), slightly above the recommended 0-5°C (32-41°F) range. Some refrigerators even reach 15°C (59°F), allowing bacteria like Listeria—which thrives in cold environments—to multiply rapidly. Temperature fluctuations, frequent door openings, and overcrowding worsen the problem.

　To combat this, experts suggest simple fixes: Keep the door closed as much as possible, clean door seals regularly, and use stick-on thermometers to monitor different zones. The coldest areas are at the back, ideal for milk or raw meat, while door shelves suit butter or drinks. Avoid overloading—aim for 75% capacity to let cold air circulate.

　The UK government advises storing perishables immediately, separating raw and ready-to-eat foods, and reheating meals until piping hot. Pregnant women and older adults face higher risks from Listeria, which can survive in cold temperatures.

　“Small changes in how we use fridges can keep food fresher, save energy, and protect families,” the researchers emphasized. Bottom line: A well-managed fridge isn’t just tidy—it’s a lifesaver.