Do you know these bacteria in the refrigerator freezer

As the most frequently used household appliance, the refrigerator not only contains rich and nutritious food for the family, but also a gathering place for various bacteria and other microorganisms.

Why do you say that? Because there are some bacteria, viruses and other microorganisms in the refrigerator that you can’t see but exist; including but not limited to the following pathogens: Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus, Listeria, Yersinia, Bacillus cereus, etc., are they terrible?

Doesn’t it mean that low temperature is not good for bacteria to multiply? Why are there so many bacteria? This is because under normal circumstances, food has a temperature danger zone, ranging from 4℃ to 60℃. At this temperature, bacteria multiply the fastest, 4 It can be increased to more than 4000 times in about an hour. The commonly used refrigeration temperature for storing food in our refrigerators is 4°C to 8°C, and the temperature in the freezer is around -18°C. At this temperature, bacteria will usually only be inhibited and will not be killed.

For example, some psychrotrophic bacteria in the freezer can grow in a low temperature environment of -15℃~-20℃, and the low temperature environment will only make them multiply faster as they become colder.

In addition, we often put some leftovers or cooked meat in the freezer, and this kind of food has more bacteria than fruits and vegetables, so the meat in the freezer will become a little bit careless. The "hotbed" of bacteria, once it reaches room temperature, the bacteria will wake up immediately and multiply, which will affect people's health.

For refrigerators that do not have the sterilization function, you can rest assured how to eat the stored food. The solution that many people may think of is to come to a refrigerator that can sterilize and clean the freezer.