Why your fridge is a germ hotspot – and how to fix it
If you think your refrigerator is the cleanest place in your kitchen, think again. It’s a haven for bacteria – which can lead to illness. Here’s what to do about it.
If you think your refrigerator is the cleanest place in your kitchen, think again. It’s a haven for bacteria – which can lead to illness. Here’s what to do about it.
You trust it with your milk, your salad, even last night’s leftovers, but your fridge might be turning on you. Without the right care, your fridge can become a playground for germs, a haven for mould and bacteria, as well as a source of unpleasant odours.
More than half of the fridges tested in one study had at least one type of harmful bacteria lurking inside – the kind of bugs that can lead to nasty side effects like vomiting, diarrhoea and flu-like symptoms, including well-known culprits like E. coli, salmonella and listeria.
We’ve all unearthed a forgotten lettuce liquefying in the vegetable drawer, and apart from the gross factor, this is exactly the place for bacteria to thrive if not cleaned regularly.
Research has found that your average vegetable drawer can harbour more bacteria per square centimetre than a toilet seat.
And it’s not just the veggie drawer you need to worry about. Door seals and fridge handles are germ hotspots too.
Seals tend to get missed during cleaning and can trap crumbs and spills, while handles are touched constantly but rarely wiped down properly. In homes with more relaxed cleaning routines, handles were found to be some of the most bacteria-laden areas, right up there with the dreaded salad drawer.
You’d think the fridge would be one of the cleanest, safest spots in your kitchen – it’s cold, after all. But that chill isn’t always enough to keep bacteria at bay, especially as many people don’t have their fridges set to the right temperature.
Nearly 60% of fridges tested in a survey were running warmer than the recommended 5°C. Some were even hitting temperatures above 10°C, which is far too warm to keep food safely chilled.
So, what’s going on? Even with today’s “smarter” fridges, many don’t have accurate or easy-to-read temperature displays. And, let’s be honest, when was the last time you checked (or even adjusted) the settings? Most of us – in fact 68% of households – just plug it in and hope for the best.
Then there’s the classic fridge door linger. Every time we stand there debating between cheese or chocolate, warm air rushes in. The longer the door stays open, the more the temperature rises, creating the perfect breeding ground for bacteria.
Heidi Phillips from Tergo Specialist Cleaning Services says: “We should try and keep our fridge doors shut as much as possible because leaving the door open makes the fridge work harder to keep the temperature lower. This in turn means our fridges don’t last as long. It can also create frost build up.
“Fridge food needs to be kept at a lower temperature for safety reasons – to reduce bacteria and maintain quality – so it needs to maintain the temperature rather than heating up and then cooling down repeatedly.”
There’s another important reason why you shouldn’t leave the door open: it might attract unwelcome visitors, and we’re not just talking about your kids who are home for the weekend and emptying the fridge.
“Leaving the door open gives flies an opportunity to get in,” says Phillips. “They could get stuck in when you shut the door and you’ll end up having to throw food away once you realise they’re in there.
“On this note, always cover food in the fridge. This keeps it fresher, safer and stops it from drying out.”
It’s not just about temperature either. A hygienic fridge also needs good airflow and smart storage. Overstuffing shelves can block ventilation and create warm spots.
A truly hygienic fridge also demands regular cleaning to keep those nasty germs from thriving. Helen Francis, director of Abode Lifestyle & Housekeeping Services, says you should clean your fridge in small doses regularly to prevent it from smelling and to stop harmful bacteria from breeding.
“A regular fridge clean should be completed every few days,” she recommends. “It’s also essential to perform deep cleans every now and again to keep your fridge in the best possible state.
“Don”t forget, your fridge is the hardest working appliance in the kitchen and keeping it at its best will ensure it has a long life.”
First, you need to get the temperature under control.
To keep your fridge at the right temperature, aim for 5°C or below. This slows down the growth of harmful bacteria and keeps your food fresher for longer. If your fridge doesn’t have a built-in thermometer, it’s worth popping a small thermometer inside to check.
Avoid overloading shelves as crowded fridges can block air circulation and lead to uneven cooling. Keep the door closed as much as possible (no lingering snack decisions!), and if your fridge has manual controls, adjust them with the seasons – warmer kitchens in summer may mean you need to keep your fridge running at a lower temperature.
Once that’s done, it’s important to do a deep clean. Francis suggests doing this a few times a year. Here’s her step-by-step guide:
First unplug your appliance and put down some towels to protect the floor in case there are any leaks. You’ll also want to remove all food. This is a great chance to chuck anything away that’s expired as well.
Helen suggests starting with the shelves and drawers as these can harbour the most bacteria. “Wipe each one carefully with a mixture of water and baking soda, which will remove any odours,” she says.
“For any stubborn crusts, use a putty knife or butter knife to loosen the gunk before wiping again. Then, leave the shelves and drawers to soak in a water and baking soda solution while you continue with the rest of the appliance.”
Next, spray the inside of the fridge with a cleaning solution, such as a multi-purpose cleaning spray, and thoroughly wash all the built-in fixtures and the nooks and crannies of the door, as well as the bottom of the fridge.
"Make sure you get into all of the cracks underneath the shelving areas,” says Francis, who recommends drying everything with a clean towel, including the shelves and drawers.
Tackle those germ-riddled seals, which Francis says can cause mould and mildew to grow if not cleaned effectively.
“Use a damp cloth and some cleaning solution to get into all of these folds and then dry with a dry towel,” she says. “This will help to prevent mould and mildew and will keep the seal tight, allowing your fridge to work at maximum efficiency.”
If you don’t have a built-in fridge, it’s now time to look behind it. Francis recommends taking the opportunity to move it away from the wall and vacuum the coils. Keeping these clean is important as it helps your fridge run more efficiently and can extend its life.
When the coils get covered in dust, dirt or pet hair, they can’t do their job properly, which means your fridge has to work harder to stay cold, using more energy and putting extra strain on the motor.
Once everything is in its place, put all the food back into the fridge. To keep it smelling lovely, Francis suggests a cupboard staple to help.
“Place an opened-up box of baking soda in your fridge as this helps to absorb any odours in the future,” she says.
If you’re concerned about using strong cleaning chemicals near food, opt for natural options like white vinegar or lemon juice, which are both food-safe and effective
“Only use a mild, general kitchen cleaner and a clean cloth,” says Phillips. “Never use bleach because it’s not effective at removing dirt and grime. It’s toxic and the smell can taint your food and the plastic inside the fridge."
And Phillips recommends a toothbrush for those hard-to-reach areas. “There are a few tricky bits to clean, such as the removable plastic fronts of each shelf. These can usually be gently removed and cleaned using a soft toothbrush or a small bottle brush head.
“To dry them use a paper towel and get right in to dry all the parts thoroughly. Door shelves can also be difficult to clean and dry, particularly the edges that slot onto the door, but a small brush to clean and a cotton bud to dry usually does the job.”
Your fridge should be your kitchen’s safest space, not a secret Petri dish, however a few good habits can go a long way in keeping those germs at bay.
Raw meat, poultry and fish can carry harmful bacteria like Salmonella or E. coli, which can easily transfer to ready-to-eat items if they’re stored together or if juices drip onto other foods.
By keeping raw food sealed and on the bottom shelf, and cooked or ready-to-eat food higher up and separate, you reduce the risk of cross-contamination and help keep your fridge a safer, more hygienic space.
“If you wait too long to clean up spills, this could lead to excess moisture in your fridge which could potentially damage the appliance and pose a health risk,” says Francis. The longer a spill sits, the harder it’ll be to clean later.
It’s best to wipe up any messes as soon as they happen – or at least as soon as you spot them – before they turn into a sticky, stubborn mess.
When food goes off, it can release moisture, odours and even leak, all of which creates the perfect environment for germs to spread to nearby items.
By clearing out anything past its use-by date, you not only make space but also keep the rest of your food safer and fresher for longer.
They are often an early sign of bacteria or expired food. If something’s whiffy, don’t ignore it – track down the culprit.
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