A recent study from the Netherlands suggests that higher fridge temperatures, particularly in the homes of older individuals, could elevate the risk of Listeria infection. Researchers investigated domestic refrigerator temperatures and their correlation with cases of listeriosis linked to ready-to-eat (RTE) cooked meat products.
The study, published in the International Journal of Food Microbiology, analyzed the temperatures of 534 refrigerators’ bottom shelves, revealing a mean temperature of 5.7 degrees Celsius. Additionally, profiles of 50 more refrigerators indicated even higher temperatures of 7.7 degrees Celsius on the upper shelf. Notably, the recommended refrigerator temperature in the Netherlands is 4 degrees Celsius.
Survey data from 1,020 Dutch consumers unveiled that only 28 percent correctly identified 4 degrees Celsius as the ideal fridge temperature. Alarmingly, a significant portion indicated temperatures either below or above the recommended range. Moreover, most participants admitted to rarely, if ever, checking their fridge’s temperature.
Furthermore, the study found that refrigerators belonging to consumers aged 65 and older tended to have higher temperatures than those of younger individuals. Despite age or refrigerator type, temperature variances were significant among respondents.
The implications of these findings on Listeria risk were substantial. Modelling predicted approximately 191 listeriosis cases per year attributable to RTE-cooked meat products, with higher risk among vulnerable populations. However, storing such products at temperatures below 7 degrees Celsius for under 7 days significantly reduced the predicted illness cases.
The study underscored the importance of consumer behaviour in mitigating Listeria risk. Implementing simple practices such as monitoring fridge temperatures and reducing storage time can significantly lower the likelihood of illness. Despite existing food safety campaigns, many consumers fail to adhere to recommended storage practices, highlighting the need for targeted communication, particularly among the elderly.
Researchers recommended specific measures for the elderly, including setting maximum fridge temperatures, storing RTE cooked meat products on designated shelves, and consuming them within a few days of opening. These targeted interventions could play a pivotal role in reducing Listeria infections in the home kitchen.
Source: FSN
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