A Study of Domestic Fridges on the Island of Ireland

• Project start date: 1 September 2013
• Project status: Completed
• Project type: Food safety
• Discipline: Microbiology and food hygiene
• Principal researcher/s: Dr Tassos Koidis, Queen’s University Belfast
• Collaborator/s: SMR Research, Belfast, Cutherbertson Laird Group, Belfast

Research objective

The study assessed current consumer knowledge and practices regarding temperature control and food storage, determine the incidence and efficiency of fridge thermometer use, identify barriers to safe food storage, and propose solutions to overcome these barriers. The ultimate goal was to develop targeted consumer advice to address deficits in food storage knowledge and behaviour, particularly in light of new fridge designs and evolving consumer food preparation habits. This evidence base will help Safefood to protect public health by promoting correct food storage practices.

Outputs

Research report

• Title: A study of domestic fridges on the island of Ireland
• Publication date: 5 August 2015
• Summary: This study investigated consumer practices and operational parameters related to domestic fridges in households across the island of Ireland. The project aimed to develop targeted consumer advice to address ongoing deficits in knowledge and behaviour regarding safe food storage, considering the introduction of new fridge designs and changes in consumer food preparation behaviours.
• Findings:
  • Only one-third of participants identified the recommended fridge temperature range.
  • Two-thirds knew how to adjust their fridge thermostat correctly.
  • Significant confusion existed between "use by" and "best before" dates, with only one-third and half of participants identifying them correctly, respectively.
  • Three-quarters of participants correctly identified the bottom shelf as the safest place to store raw meat and poultry, but confusion remained regarding the best storage areas for ready-to-eat foods and the importance of separating raw and cooked foods.
  • The average fridge temperature was 4.9°C, within the recommended 0-5°C range, but temperatures varied widely (-4°C to +12.5°C), with over 40% of fridges exceeding the safe range.
  • High-risk ready-to-eat foods past their "use by" dates were found in 10% of fridges, and 8% contained foods stored beyond on-pack instructions.
  • Only 6% of fridges contained thermometers, and just 2% of participants were aware of them.
  • Better knowledge correlated with safer practices, as fridges belonging to knowledgeable participants were more likely to operate within the recommended temperature range.
  • The study noted the potential value of thermal imaging technology for fridge design and operation, although further development was needed to match current digital thermometers.
• Recommendations:
  1. Encourage consumers to use fridge thermometers as a best practice method for assessing fridge temperatures. Fridge manufacturers should include integrated thermometers in their designs.
  2. Develop advertising campaigns and interventions (e.g., web or smartphone apps, social media) to raise awareness about regularly checking fridge temperatures.
  3. Provide clear guidance on adjusting fridge thermostats, and consider designing colour-coded thermostats to help consumers understand temperature adjustments.
  4. Improve consumer understanding and behaviour regarding "use by" and "best before" labels.
  5. Enhance consumer understanding of the risks associated with incorrect storage of ready-to-eat cooked foods and promote safe storage practices for high-risk foods.
  6. Conduct further studies with a larger sample size to monitor the impact of safefood campaigns and identify at-risk subgroups within the wider population of the island of Ireland.

  You can download the report below.

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