The refrigerator is one of the key appliances in every home and one that most people take for granted. We use it to keep a variety of foods fresh for longer periods of time and to prevent them from developing dangerous bacteria that can cause foodborne illness (food poisoning), which can be fatal. However, some bacteria can grow even at low temperatures. That’s why it’s crucial to make sure your refrigerator is set at the right temperature to significantly reduce microbial growth. This temperature is 40 degrees Fahrenheit (4.44 degrees Celsius) or lower, according to the U.S. Food and Drug Administration (FDA) refrigerated food temperature. Freezer temperature should not exceed 0 degrees Fahrenheit (-17.77 degrees Celsius). Consumer Reports (CR) recommends refrigerating food at an even lower temperature than the FDA: 37 degrees Fahrenheit (2.77 degrees Celsius).
FoodSafety.gov provides the same guidance as the FDA, stating that food should be stored at 40 degrees Fahrenheit (4.44 degrees Celsius) in the refrigerator and 0 degrees Fahrenheit (-17.77 degrees Celsius) in the freezer. France’s national food safety agency ANSES cited a similar maximum refrigerator temperature of 39.2 degrees Fahrenheit (4 degrees Celsius), noting that a recent EU-wide study showed the average European refrigerator temperature was slightly above the recommended value of 43.52 degrees Fahrenheit (6.4 degrees Celsius).
Consumer Reports warns that some refrigerators may not always provide accurate temperature control. Some have dials with numbers (1 to 5) instead of temperature values, while others have digital controls; in this case, a more basic device might be better than an expensive smart refrigerator. CR recommends users place a refrigerator thermometer in the refrigerator to ensure the temperature is set correctly. The FDA and FoodSafety.gov also recommend that users rely on device thermometers to check temperature readings.
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Why is the recommended maximum temperature 40° F (4.44° C)?
A man adjusts the temperature in the refrigerator. – Vladip/Getty Images
The 40 degrees Fahrenheit (4.44 degrees Celsius) limit is not arbitrary. This is the recommended temperature to slow down the growth of dangerous bacteria in food that thrive at higher temperatures. The FDA states, “At room temperature, the number of bacteria that cause foodborne illness doubles every 20 minutes.” FoodSafety.gov refers to the area between 40 degrees Fahrenheit (4.44 degrees Celsius) and 140 degrees Fahrenheit (60 degrees Celsius) as the “temperature danger zone,” where microorganisms grow rapidly. Likewise, ANSES explains that bacteria like Listeria monocytogenes can multiply at temperatures as low as 35.6 degrees Fahrenheit (2 degrees Celsius), or below the recommended maximum temperature for refrigerated foods, while bacteria grow faster at higher temperatures. ANSES notes that temperatures below 39.2 degrees Fahrenheit (4 degrees Celsius) prevent “the growth of most microorganisms, including salmonella, which is a major source of foodborne illness in Europe.”
Salmonella is also a major cause of concern in the United States and has led to food recalls in the past. FDA statistics indicate that Salmonella “causes millions of cases of foodborne illness each year and is the leading cause of foodborne deaths.” As of March 2024, it was estimated that approximately 48 million cases of foodborne illness caused by various bacteria occur in the United States each year. Of these, approximately 128,000 cases require hospitalization, and approximately 3,000 people die from the infection each year. The agency also highlighted a key detail about pathogenic bacteria that can cause foodborne infections. They also don’t damage the food in any detectable way – the food may not look, taste or smell bad, which would otherwise warn people to avoid eating it.
Put food in the refrigerator as soon as possible
Bags of groceries lay on the kitchen counter. – Brizmaker/Getty Images
Pathogenic bacteria have been found in a variety of foods, including raw meat, poultry, seafood, milk, eggs, water, fruits and vegetables. Undercooked food can also allow dangerous bacteria to grow. That’s why it’s important to properly store raw and cooked foods at the correct temperature in the refrigerator and freezer. The FDA recommends that people refrigerate or freeze food within two hours of purchasing or cooking it. If the ambient temperature is above 90 degrees Fahrenheit (32.22 degrees Celsius), food should be placed in the refrigerator within one hour. It is not recommended to leave food in the car for an extended period of time as the temperature inside the car may be higher than typical room temperature.
The same two-hour rule applies to home-cooked meals, packaged meals and takeaway food. The FDA says placing hot food in the refrigerator will not damage the refrigerator. Leftovers should be refrigerated or frozen within the same two hours. FoodSafety.gov echoes this guidance, stating that food not served immediately after cooking should be kept away from the temperature danger zone by using a heat source to maintain the temperature above 140 degrees Fahrenheit (60 degrees Celsius) until served. Even an inexpensive cooking thermometer can help monitor food temperatures.
Thermometers in refrigerators and freezers can also help you determine whether food is still safe after a power outage. The FDA says you may need to throw away the food if the reading is above the recommended 40 degrees Fahrenheit (4.44 degrees Celsius). Setting your refrigerator’s temperature to a slightly lower level than Consumer Reports recommends, 37 degrees Fahrenheit (2.77 degrees Celsius), may be one way to ensure the device cools food at a lower temperature than the FDA recommends.
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