You can’t [immediately] see, smell or taste harmful bacteria that may cause illness.
Source: USDA Food Safety and Inspection Service
Photos: Courtesy
Refrigerators and freezers are two of the most important pieces of equipment in the kitchen for keeping food safe. We are instantly reminded of their importance when the power goes off, flooding occurs, or the unit fails, causing food to become unsafe and spoil. The odors that develop when food spoils can be difficult to remove. Use this information to learn how to remove odors from units or how to safely discard an affected unit.
To Remove Odors from Refrigerators and Freezers
If food has spoiled in a refrigerator or freezer and odors from the food remain, they may be difficult to remove. The following procedures may help but may have to be repeated several times.
- Dispose of any spoiled or questionable food.
- Remove shelves, crispers, and ice trays. Wash them thoroughly with hot water and detergent. Then rinse with a sanitizing solution (1 tablespoon unscented, liquid chlorine bleach per gallon of water).
- Wash the interior of the refrigerator and freezer, including the door and gasket, with hot water and baking soda. Rinse with sanitizing solution as above.
- Leave the door open for about 15 minutes to allow free air circulation.
If odors remain, try any or all of the following:
- Wipe inside of unit with equal parts vinegar and water. Vinegar provides acid which destroys mildew.
- Leave the door open and allow to air out for several days.
- Stuff both the refrigerator and freezer with rolled newspapers. Close the door and leave for several days. Remove paper and clean with vinegar and water.
- Sprinkle fresh coffee grounds or baking soda loosely in a large, shallow container in the bottom of the refrigerator and freezer.
- Place a cotton swab soaked with vanilla inside the refrigerator and freezer. Close door for 24 hours. Check for odors.
- Use a commercial product available at hardware and housewares stores. Follow the manufacturer’s instructions.
If Odors Cannot Be Removed
If odors cannot be removed, then the refrigerator or freezer may need to be discarded. If you need to discard the refrigerator or freezer, discard it in a safe manner:
- “Childproof” old refrigerators or freezers so children do not get trapped inside. The surest way is to take the door off.
- If the door will not come off, chain and padlock the door permanently and close tightly, or remove or disable the latch completely so the door will no longer lock when closed.
It is unlawful in many jurisdictions to discard old refrigerators or freezers without first removing the door.
Depending on where you live, your appliance will be picked up by your solid waste provider, a recycler, a retailer (if you buy a new unit), or program sponsored by local or regional utilities.
Safe steps in food handling, cooking and storage
Safe steps in food handling, cooking and storage are essential in preventing foodborne illness. You can’t [immediately] see, smell or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:
- Clean — Wash hands and surfaces often.
- Separate — Separate raw meat from other foods.
- Cook — Cook to the right temperature.
- Chill — Refrigerate food promptly.
Cook all food to these minimum internal temperatures, as measured with a food thermometer, before removing food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher temperatures.
| Product | Minimum Internal Temperature and Rest Time |
|---|---|
| Beef, Pork, Veal and Lamb Steaks, Chops and Roasts | 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes |
| Ground Meats | 160 degrees F (71.1 degrees C) |
| Ground Poultry | 165 degrees F |
| Ham, Fresh or Smoked (Uncooked) | 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes |
| Fully Cooked Ham (to Reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140 degrees F (60 degrees C) and all others to 165 degrees F (73.9 degrees C). |
| All Poultry (Breasts, Whole Bird, Legs, Thighs, Wings, Ground Poultry, Giblets and Stuffing) | 165 degrees F (73.9 degrees C) |
| Eggs | 160 degrees F (71.1 degrees C) |
| Fish & Shellfish | 145 degrees F (62.8 degrees C) |
| Leftovers | 165 degrees F (73.9 degrees C) |
| Casseroles | 165 degrees F (73.9 degrees C) |
Links to Other Food Safety Articles
Slow Cookers and Food Safety
At any time of year, a slow cooker can make life a little more convenient because by planning ahead, you save time later.
Cleanliness Helps Prevent Foodborne Illness
Cleanliness is a major factor in preventing foodborne illness. Washing hands with warm water and sop for at least 20 seconds can help eliminate germs from your hands.
Leftovers and Food Safety
Handle leftovers with care; make sure the food is cooked to a safe temperature and refrigerate any leftovers promptly.
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