Good Advice which I’m quite sure lots of people wouldn’t know’. Such as any one unaware (teenager) leaving the door wide open 😂whilst getting a drink or worse drinking straight from the milk carton 😉 and leaving the door wide open
Basic stuff and some VERY BAD ADVICE! Your refrigerator is DESIGNED to cool food! Put it in your refrigerator as soon as possible! Cooked food should never sit at room temperature for more than two hours (from finish cooking, consuming meal to cleaning-up). Letting it cool-down on the kitchen counter is inviting bacteria to begin growing, nasty ones like Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli (E. coli). These are blamed with causing 90 percent of the estimated 24 to 81 million cases of food-borne, diarrhea diseases occurring each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity. (Source: Texas A&M AgriLife Extension website, Professor Al B. Wagner, Jr. (rev. 2008) and many others) A word of caution to this recommendation is regarding very large quantities of hot soup, chili or similar food items. Placing a large amount, like a full pot, into your refrigerator can raise the temperature inside your refrigerator, perhaps making it unsafe for foods already stored there, so chill a large pot of food in the sink with water and ice to get the temperature down, but no longer than two hours. (Source: USDA and Michigan State University Extension website, 2017) Consider that large portions can be divided into smaller portions to cool more quickly. Help your food chill more quickly by not putting a lid on the food until it has cooled-down (the lid will slow the cooling process). If it is a left-over pot of soup or spaghetti, give it a stir after a half-hour or so of being in the refrigerator. Again, your food needs to be cooled quickly to help retard the growth of bacteria. The food poisoning danger zone is between 140 and 70 degrees. Remember, "Keep hot foods hot and cold foods cold!" and, "Most stomach 'flus' are food poisoning not flu virus (and most colds are allergies)." A useful tip omitted from the list is not to overload your refrigerator; it needs airflow to work properly and economically! Stay healthy!
Good Advice which I’m quite sure lots of people wouldn’t know’. Such as any one unaware (teenager) leaving the door wide open 😂whilst getting a drink or worse drinking straight from the milk carton 😉 and leaving the door wide open
Good basic advice thanks
I wil definaltely try these
Hi Syemour, pleased to here your going to give these tips a try. You can also check out our other energy-saving videos on more home appliances too.
Cool
Gorgeous
If I don't have a £5 note to check the door seals would a £10 note do instead? And if I don't have any cash on me would a piece of paper suffice? 😂😂😂
Hi, haha yes maybe a little specific to mention £5...you can absolutely use a note of a different value, or even a piece of paper.
Basic stuff and some VERY BAD ADVICE!
Your refrigerator is DESIGNED to cool food! Put it in your refrigerator as soon as possible! Cooked food should never sit at room temperature for more than two hours (from finish cooking, consuming meal to cleaning-up). Letting it cool-down on the kitchen counter is inviting bacteria to begin growing, nasty ones like Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli (E. coli). These are blamed with causing 90 percent of the estimated 24 to 81 million cases of food-borne, diarrhea diseases occurring each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity. (Source: Texas A&M AgriLife Extension website, Professor Al B. Wagner, Jr. (rev. 2008) and many others)
A word of caution to this recommendation is regarding very large quantities of hot soup, chili or similar food items. Placing a large amount, like a full pot, into your refrigerator can raise the temperature inside your refrigerator, perhaps making it unsafe for foods already stored there, so chill a large pot of food in the sink with water and ice to get the temperature down, but no longer than two hours. (Source: USDA and Michigan State University Extension website, 2017)
Consider that large portions can be divided into smaller portions to cool more quickly. Help your food chill more quickly by not putting a lid on the food until it has cooled-down (the lid will slow the cooling process). If it is a left-over pot of soup or spaghetti, give it a stir after a half-hour or so of being in the refrigerator. Again, your food needs to be cooled quickly to help retard the growth of bacteria. The food poisoning danger zone is between 140 and 70 degrees. Remember, "Keep hot foods hot and cold foods cold!" and, "Most stomach 'flus' are food poisoning not flu virus (and most colds are allergies)."
A useful tip omitted from the list is not to overload your refrigerator; it needs airflow to work properly and economically!
Stay healthy!
👍👍👍👍👀👀