Refrigerators that keep your fruit and veggies fresh

For best results, check the contents often and clean regularly.

Published: February 18, 2015 08:00 AM

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Your refrigerator may not be the safest spot to stash fruits and vegetables. Refrigerators get dirty. A research team at the Tennessee State University found that vegetable drawers are the areas in a refrigerator most likely to be contaminated with bacteria. The researchers speculate that the reason is people dump produce in the bin and forget about it. Then later it turns to mush or ends up covered in mold. That isn't just yucky; it's also a food-safety hazard. Here's how to avoid the biggest food-storage mistakes:

Clean weekly. Toss out spoiled food and sop up any spills or leaks in the refrigerator. And don't reuse that sponge or cloth until you've washed it. Sanitize sponges in the dishwasher

Track the temperature. To keep perishable foods such as meat safe, keep your refrigerator at or below 40° F.

Chill cut produce. Refrigerate any fruit or vegetable once it has been cut, say the food scientists at Virginia Polytechnic Institute and State University. Bacterial risk goes up with peeling and cutting. Even in the refrigerator, don't let cut produce linger too long. Some of the most dangerous bacteria, such as listeria, can grow there.

Avoid cross-contamination. To prevent contaminating other foods, keep cut items in plastic bags or covered containers. Keep drippy raw meat on the lowest rack, and make sure it's on a plate and well sealed. Double-wrap, if necessary.

Toss unrefrigerated leftovers. Play it safe and discard food that has been sitting at room temperature for two hours or longer. And never put washed food back in its original container without also washing the container.

Limit what you buy. Most fruits and vegetables should be eaten in two to five days, so don't buy more than you can eat.

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What's the best way to clean produce bins?

Bins are the most bacteria-laden areas in refrigerators, so clean them often. Take everything out, then remove the drawers and wash them with warm water and dish detergent in a clean sink. Rinse and dry with paper towels; finish by spraying drawers with a homemade sanitizing solution of 1 tablespoon of bleach to 1 gallon of water. Let stand for at least 15 seconds, but make sure to dry the drawers thoroughly with clean paper towels before returning them to the refrigerator.