A refrigerator slows the growth of many microbes but does not automatically make food germ-free. This is particularly important for Listeria: these bacteria can withstand low temperatures and can also slowly multiply in chilled foods. TheAGES Infection Radar of 18 June 2026therefore recommends a refrigerator set to no more than 5 °C, quick consumption of ready-to-eat foods, clean packaging and regular cleaning.
Listeriosis remains rare for healthy adults. However, infection can be severe for pregnant women, newborns, older adults and people with weakened immune systems. This guide shows how to organize the refrigerator with eight practical rules without needlessly throwing away safe food.
Why cold alone is not enough
Many bacteria multiply much more slowly at low temperatures. Listeria monocytogenes is more robust: according to AGES and the European Food Safety Authority, Listeria can survive and grow even at refrigerator temperatures. Setting the temperature to 5 °C or below reduces the risk, but it does not replace hygiene or attention to use-by dates.
The main problem is subsequent contamination. A cooked or ready-to-eat food is not reheated before eating. If drops from raw meat, dirty hands or used kitchen utensils get onto it, that final safety step is missing. Therefore, separating raw and ready-to-eat items in the refrigerator is more important than having a visually perfect arrangement.
Who should be especially vigilant
The Austrian health portal names newborns, older adults and people with weakened immune systems as groups in which significant to severe courses can occur. Extra caution is also sensible during pregnancy because an infection can endanger the unborn child. This does not mean that every chilled food is dangerous. It means that temperature, product choice, packaging and the use-by date should be observed more consistently.
If you are unsure which foods should be avoided because of pregnancy, illness or treatment, seek medical advice. General kitchen rules cannot replace a personal medical recommendation.
Which foods require special care
Listeria cannot be seen with the naked eye. Smell and taste also do not provide reliable clues. Ready-to-eat and highly perishable products that are stored chilled for longer periods or are handled several times after opening deserve special attention.
| Food group | What matters | Safe habit |
|---|---|---|
| Cold cuts, pâtés and ready-to-eat meat products | Eaten without reheating | Store chilled, take out cleanly and consume promptly after opening |
| Smoked fish and ready-to-eat fish products | May contain Listeria and are often eaten cold | Pay close attention to the use-by date and package instructions |
| Soft and smear-ripened cheeses | Products made from raw milk in particular require attention | Read the labeling; people in risk groups should clarify their product choices with a professional |
| Pre-cut salads, fruit and ready meals | Many cut surfaces and multiple processing steps | Buy fresh, store cleanly and use up quickly |
| Cooked leftovers | Can become recontaminated while cooling or portioning | Cool quickly, cover, date and use within a short time |
Protect the cold chain already when shopping
The best refrigerator arrangement helps little if highly perishable products were warm for a long time beforehand. Buy chilled and frozen goods preferably at the end of your shopping, keep raw meat separate from ready-to-eat foods and use a cooler bag with sufficiently cold ice packs in summer. Do not leave purchases in a hot car while running further errands.
At home, put fish, meat, dairy products, ready salads and other refrigerated items in the fridge first. Inspect damaged, leaky or noticeably bloated packages critically and pay attention to current product recalls. For practical arrangement of ice packs and foods, the guidePacking the cooler correctlyThe link therefore does not appear again below.
1. Check the temperature with a thermometer
Don’t rely only on a dial setting. A simple fridge thermometer shows whether the temperature in everyday use is actually at most 5 °C. Measure at a place where highly perishable foods are stored and check again after a few hours with the door closed. The correct dial setting depends on the appliance, the room temperature and the load.
In summer, after a big shop or with frequent opening, an additional check is worthwhile. If it’s consistently too warm, first check the door closure, the load and the manufacturer’s information. An iced-up or noticeably poorly cooling appliance should be professionally checked.
2. Raw items go tightly sealed at the bottom
Raw meat, poultry and fish belong in a tight container on the lowest suitable shelf. That way any leaking juices cannot drip onto salad, cheese, desserts or already cooked foods. Ready-to-eat foods are stored above and should also remain covered.
In modern appliances the temperature zones may be arranged differently. For the specific shelf follow your refrigerator’s manual. The safety logic remains the same: separate raw from ready-to-eat and secure potential drip paths downward.
3. Distinguish use-by date and best-before date
“Use by” is a safety date. From a health perspective the health portal advises against consumption after this date. That applies even if the product looks and smells normal. Typical examples are very perishable products like fresh fish, minced meat or some ready-to-eat salads.
The best-before date, by contrast, mainly describes the guaranteed quality of an unopened, properly stored product. Many items may still be suitable to eat after it. Treating both dates the same either leads to throwing away food unnecessarily or to taking an avoidable risk with a use-by date.
4. Clearly label opening date and leftovers
After opening, shorter time limits often apply than the printed date suggests. Note the opening or preparation date on a wipeable container or a sticky label. Put older foods to the front and plan to eat them first.
Large pots cool slowly. Divide leftovers into smaller, shallow containers and place them covered in the refrigerator after rapid cooling. Observe the recipe’s or product’s instructions. If it’s foreseeable that a dish won’t be eaten soon, freezing in time is often better than several days of uncertainty.
5. Don’t overfill the refrigerator
Cold air must be able to circulate. An overcrowded refrigerator cools unevenly, foods get out of sight and opened packages sit for longer. Leave some space between larger containers and avoid covering ventilation openings.
At the same time, not every food needs to be refrigerated. Bread, unopened canned goods or cold-sensitive fruits and vegetables often need a different storage place. The availableFridge check for hot daysexplains shopping, the cold chain and summer storage in detail.
6. Remove drips and spilled foods immediately
Spilled liquid should not wait until the next big clean. Clear the affected area, clean it according to the appliance instructions and dry it thoroughly. Use clean cloths and change damp kitchen towels regularly. Special fragrances mask smells but do not solve a hygiene problem.
For floors, compartments, door seals and the drain, the step-by-step guideClean refrigerator advises. Do not take the appliance apart with sharp objects or aggressive agents; follow manufacturer instructions for sensitive surfaces and components.
7. Handle ready-to-eat foods cleanly
What is eaten without heating should only be touched with clean hands and clean utensils. Do not reach into a storage container with a fork that has already been used. Cutting boards and knives used for raw meat should not be used immediately afterwards for salad or bread.
Wash fruits and vegetables thoroughly before eating. Treat packaged products according to the package instructions. Opened salads, spreads and cold dishes should not sit on the table for long and then be returned repeatedly to the refrigerator.
8. Use heating deliberately as a safety step
Where it fits the dish, thorough heating can kill Listeria. AGES mentions at least two minutes at over 70 °C. Crucial is that the interior of the food also becomes sufficiently hot. Cold spots in microwave dishes can be avoided by stirring and an additional standing time.
Not every ready-to-eat food is reheated. In that case low temperature, short storage time, clean removal and the use-by date are all the more important. Already spoiled or recalled products are not automatically made safe by reheating.
The 10-minute check once a week
- Read the thermometer: Is the temperature at most 5 °C?
- Place products with a near use-by date to the front.
- Check open packages and leftovers for date and coverage.
- Store raw meat and fish tightly sealed on the bottom shelf.
- Keep ready-to-eat foods separate and covered.
- Remove spills immediately and dry the spot.
- Dispose of foods whose use-by date has passed.
- Make space for the next shopping trip without needlessly throwing away supplies.
This short routine does not replace regular deep cleaning but prevents small problems from going unnoticed for weeks. It is especially helpful when several people open foods, put away leftovers or do the shopping.
What to do if the refrigerator was too warm?
After a power outage or a door left open you cannot decide solely by smell whether highly perishable foods are still safe. Keep the door closed at first, check temperature and duration and follow official recommendations as well as product information. When in doubt about sensitive foods, throwing them away is safer than trying them.
The guidePower outage during a heatwave: How to properly handle your fridge and freezerwalks you through the first steps. Different products have different limits; a blanket clearance for the entire refrigerator would therefore be irresponsible.
Three common misconceptions
“All germs die in the refrigerator.”
No. Cooling slows the multiplication of many microbes, but Listeria can withstand low temperatures. Temperature control and hygiene belong together.
“If it smells good, it’s safe.”
Not always. Pathogens cannot be reliably detected by smell or taste. Use-by dates and official recalls take precedence over sensory checks.
“The colder, the better for every food.”
That is not true across the board either. Some fruits and vegetables are sensitive to cold. Safe refrigeration is crucial for highly perishable products; other supplies should deliberately be stored outside the refrigerator.
More practical kitchen tips
Sources and further information
- AGES: Infection Radar of 18 June 2026 – Listeria and refrigerator hygiene
- Austrian Health Portal: Listeria and vulnerable population groups
- Austrian Health Portal: Storage in the refrigerator
- Austrian Health Portal: Storage and use-by date
- EFSA: Food poisoning – Listeria and safe food handling
- EFSA and ECDC: Serious Listeria infections rising in Europe
