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SPRING CLEAN YOUR FRIDGE

Now is the perfect time to clean out the fridge and get rid of leftovers that could make you sick.

With all the spring-cleaning projects you have going on, it's easy to ignore the reliable fridge in the corner of the kitchen.   But if you do, you could be putting yourself and your family at risk! Hiding inside them could be a scary "science experiment" or an ice-encrusted mess begging to be thrown away. And cleaning out your freezer and fridge means more than just a tidier-looking kitchen. Food kept too long or at improper temperatures can become contaminated with bacteria, which can cause illness.

Many people don't understand the dangers of improper food storage. The American Dietetic Association found that only 40% of consumers knew that eating food that has been stored in refrigerators warmer than 40 degrees Fahrenheit can increase the risk of food-borne illness.   The tough part is that you can't always tell if a food has spoiled by its smell or appearance. Don't take chances with your health. The advice from the FDA: When it doubt, throw it out.   If food looks or smells strange, don't even risk tasting it -- just toss it.

What about those jars of condiments that have been open and around for years? Most will stay fresh for two months on the door of the refrigerator. That part of the fridge is designed for storing condiments, because their acidic content tends to make them more resistant to bacterial contamination than other foods. Still, their quality is likely to decrease with time.

Once you have cleaned everything out, you need to realize your regular role in preventing food- borne illnesses.     Food safety starts as soon as you leave the grocery store. Go straight home and immediately stow your groceries. Check the labels of foods to determine the best way to store them.

Make sure your refrigerators is at 40 degrees or less and your freezer 0 degrees or less. The only sure way to check the temperature is by putting a clearly visible thermometer inside each compartment (but not on the door). Check it often as temperatures can fluctuate, especially in warm weather. If temperatures get too high, adjust the controls.

It's also important to keep your refrigerator and freezer clean. Wipe up any spills immediately. And once a week, wipe down the interior walls, shelves, and rubber gaskets with a weak-cleaning solution to sanitize.

Food kept in the freezer so long that ice crystals dominate its appearance is safe to eat, since no organisms can live in subzero temperatures. And the nutritional quality remains intact. Still, you probably don't want to eat it -- the quality of this frozen tundra will certainly be less than ideal.

To prevent freezer burn, make sure that the food is tightly wrapped with freezer-quality wrap, and get as much air out between the food and the wrap.

For tips on how to wrap and store food and some guidelines on how long you can safely keep food in the refrigerator or freezer, click here for a chart with the storage times for various foods as created by the U.S. Department of Agriculture.