I ve heard that there are a lot of bacteria in the refrigerator, is that true? How do I get rid of b

Yes. If the refrigerator is used for a long time, a large number of bacteria will be parasitic due to the spoilage of food scraps. If the refrigerator has a UV disinfection lamp, it is recommended to open it frequently for disinfection.

Please wash it regularly and deodorize it. The food is also not easy to store for too long. If you have a taste, wrap it in plastic wrap before storing.

About mineral water bottles. Because it is a plastic product. All contain more or less toxic substances.

It is recommended not to take hot water. It is also not easy to hold for too long. Especially baby food.

Be sure to use non-toxic baby-specific plastics.

When cleaning the refrigerator with a lot of bacteria, you need to cut off the power first, you can use a dry cloth to gently scrub, and if it is dirty, you can use a cloth dipped in detergent to wipe it. The inside of the refrigerator can also be wiped down with boric acid or disinfectant paper towels, and wiping the refrigerator with boric acid can be easily defrosted. The inside of the refrigerator can also be wiped with glycerin, which creates a thin protective film that can be easily wiped off even if it is stained with milk or food residue.

Containers such as shelves should be taken out and rinsed with water. The rubber seal on the refrigerator door should not be ignored and should be wiped clean. The condenser on the back of the refrigerator is prone to dust accumulation and affects heat dissipation, so it is best to vacuum it with a vacuum cleaner.

The surface of the electrical parts should be wiped with a dry cloth. It should be reminded that you should not use hot water to clean the refrigerator, and do not use a sharp tool to scrape off dirt and frost.

If you don't take a bath, your body will smell, and if you don't clean the refrigerator at home for a long time or the cleaning method is not correct, it will also have an unpleasant smell, what is the reason for this? Actually, it's all because of the bacteria!

According to research, some bacteria have strong adaptability, although the low temperature environment in the refrigerator can inhibit the growth of bacteria at room temperature, but for some low-temperature bacteria such as hepatitis virus, influenza virus, Escherichia coli, Salmonella and other bacteria, the low temperature environment of 0 10 degrees Celsius in the refrigerator is still the hotbed for its growth and reproduction. And these bacteria that can still survive and reproduce in the refrigerator will produce many metabolic gases in the process of their growth and metabolism, such as methane, hydrogen sulfide, methyl mercaptan, methylamine and other odorous gases.

Proper cleaning of the refrigerator.

First of all, it is necessary to be regular, because the current household refrigerator is used too frequently, so the refrigerator should be cleaned, sterilized and disinfected at least once a week.

The second is that the method should be correct, in addition to cleaning and disinfecting the conventional parts inside the refrigerator, we should pay more attention to the use of efficient refrigerator special disinfectants to spray disinfection of the drip trough, partition trough and other dead corners inside the refrigerator.

After spraying the inner wall and dead corner of the refrigerator, the refrigerator door should be closed for 5-10 minutes to allow the disinfectant to be fully sterilized, and finally wiped clean with a rag.

Wipe down the surface of the refrigerator at least once a week.

2. If there is grease or dust, wipe it with warm water.

3. The inside of the refrigerator can be wiped with boric acid or disinfectant tissues, and the shelves should be taken out and cleaned with water.

4. Wipe the inner wall of the refrigerator with glycerin to form a thin protective film, which can be easily wiped off even if it is stained with milk or food residue.

5. Sometimes vinegar is used instead of boric acid, which can better prevent the formation of rust.

6. Wipe the refrigerator with boric acid, which can be easily defrosted.

7. Be sure to cut off the power supply before cleaning.

Yes. Wipe with a damp cloth with a small amount of alcohol, and then turn on the power supply after the alcohol has evaporated. Or scrub with baking soda to remove both mold and grease.

Put a little peel, after three days, wipe with a sterilized towel, remember, be sure to use a new disinfected towel!

If you feel that there is a problem with the refrigerator, wash it with dish soap.

There seems to be a special spray in the supermarket to remove bacteria from the refrigerator.

First of all, the power is off, and after ventilation, you can wipe it with wet wipes and add a little glycerin.

Since the refrigerator is an enclosed environment, once the food placed in it spoils, bacteria will grow in abundance. There are also some bacteria that are not "afraid" of the cold of the refrigerator, under normal circumstances, the refrigerator is commonly refrigerated at a temperature of 4 to 8, in this environment, most of the bacteria grow slowly, but some bacteria are cold-loving, such as Yersinia spp., Listeria monocytogenes, etc., they can grow and multiply rapidly at this temperature.

The method of sanitizing bacteria in the refrigerator is divided into two types: the refrigerator refrigeration area and the refrigerator freezing area, and the specific methods are as follows.

1. Refrigerator refrigeration area

After the refrigerator refrigeration area is emptied of the contents, the power is off, and the inner surface can be wiped and disinfected with 1000 2000mg l quaternary ammonium salt disinfectant, the action time is 30 minutes, wiped with water, or wiped and disinfected twice with 75 alcohol.

2. Refrigerator freezing area

The freezer area of the refrigerator is powered off after emptying its contents and returns to room temperature. After the stagnant water in the refrigerator is dried, the inner surface is wiped and disinfected with 1000 2000mg l quaternary ammonium salt disinfectant for 30 minutes, wiped with water, or wiped and disinfected twice with 75 alcohol.

Notes:

1. When disinfecting the refrigerator freezer, please read the product instruction manual carefully in advance to prevent damage to the refrigerator and freezer caused by the disinfection process and affect the normal use.

2. In the process of transferring food, pay attention to hand hygiene, even if you wear gloves, use hand sanitizer to wash your hands under running water in time after removing gloves to avoid cross-contamination.

3. During the disinfection process, attention should be paid to avoid disinfectant residues.

4. Pay attention to personal protection when preparing and using disinfectants, including masks, hats, gloves and work clothes. At the same time, the disinfectant has a certain corrosiveness, and it is wiped with clean water after reaching the disinfection time to prevent damage to the disinfected items.

5. When disinfecting with other disinfectants, carefully read the disinfection product instructions before use, and use them correctly in strict accordance with the scope of use, use method, action concentration and action time specified in the instructions.

6. The disinfectant used should be within the validity period, and the disinfectant must be prepared and used now.

The above content reference: People's Daily Online - The refrigerator is full, which bacteria are the most "high"? Disinfection should do just that!

There are bacteria in the refrigerator.

Bacteria are very viable. Bacteria are extremely adaptable, and extremely oxygen-deficient environments, boiling water, and oil can become their home for them. Refrigerators, especially those with a temperature of 4 to 6 degrees Celsius, can become a new home for bacteria.

Refrigerators can only delay bacterial growth. The vast majority of bacteria present in food are mesophiles, and their growth is inhibited in the low temperature environment of refrigerators, but the inhibited bacteria are not killed, but the growth rate is slowed down, and the same is true for ordinary molds.

Some psychrophilic bacteria are suitable for growing in the refrigerator. There is a kind of Yersella bacterium, which is not only not inhibited in the low temperature environment of the refrigerator, but the pathogenic ability is significantly enhanced. The most common is enterocolitis, which is mainly manifested by abdominal pain, diarrhea, fever and other symptoms, occasionally causing extraintestinal symptoms, and severe sepsis can occur.

The longer the food is stored, the more bacteria there are. Freshly harvested fruits and vegetables often carry a lot of disease-causing bacteria. The longer these fruits and vegetables are stored, the more germs they carry.

Refrigerator cleaning: Thoroughly sweep away dormant bacteria, pay attention to do it in a state of power failure, it needs to be done regularly, once a week is the best, otherwise once a month in summer and autumn is a must. Scrubbing can be done with clean water, or you can add a low-concentration chlorine compound, such as Shikang disinfectant, etc., and finally wipe the refrigerator dry with a clean, damp cloth.

Yes, bacteria multiply rapidly at the right humidity (10 70%) and temperature (25 40°C or 10 60°), oxygen and pH. The refrigerator only slows down the growth of bacteria in terms of temperature, while vacuuming can prevent the growth of bacteria under oxygen conditions, and play the role of insulating bacteria. Refrigerator + vacuum fresher is to remove the two major elements that bacteria need to grow and multiply

temperature and oxygen, so the shelf life will be longer.

Why do refrigerators produce a lot of bacteria? There are two reasons for this.

There are many low-temperature bacteria in the refrigerator, such as the famous listeria, as well as Yersella, erysipelas, etc., as well as E. coli and Staphylococcus aureus, which are often carried on food.

Pay attention to the cleanliness of the refrigerator, the general refrigerator room, will carry odors, easy to cause bacteria.

It is recommended that you buy some crisper boxes, the kind of crisper boxes sold in supermarkets now, do not disperse the smell, so that the things placed in the refrigerator will not smell in each crisper box, and there will be no bacterial breeding. And it's neat and beautiful. The refrigerator and freezer in my house are all used for this kind of fresh-keeping boxed food, especially frozen fish and meat products, moisturizing and fresh.

If there is an odor in the refrigerator, you can put some orange peel or wipe it with a towel dipped in beer to remove the odor. It is best to wipe down the refrigerator once every two months. Also, don't leave the ice cubes frozen for too long.

The taste will not be good.

Of course, otherwise the food wouldn't have spoiled in the fridge.

There are ,,, bacteria that are everywhere.

Yes Where there is food, there are bacteria.

Yes, germs are everywhere, common sense!

The bacteria in the refrigerator are brought in by food, etc., mainly Salmonella, Shigella, Listeria, Yersinia, Escherichia coli and mold, among which the first four bacteria have a greater impact on people.

Salmonella – from agricultural products such as eggs and meat.

0 -4 tends to only inhibit the growth of Salmonella, and once the food in the refrigerator is brought to room temperature, it will multiply in sufficient quantities in two hours. The incubation period of Salmonella infection is generally 8 to 24 hours, and the onset is abrupt, manifested by symptoms such as cold intolerance, abdominal cramps, nausea, vomiting, etc., followed by diarrhea, several times a day to a dozen times or more.

Shigella – from vegetables and fruits.

The detection rate of Shigella in home refrigerators is as follows: Shigellosis, also known as bacillary dysentery, is one of the most common intestinal infections in summer and autumn. After 1-3 days of incubation, the infection with this bacterium will cause a sudden onset of symptoms, such as fever, abdominal pain, and watery diarrhea.

Listeria monocytogenes – likes to hide in half-drunk milk.

Listeria monocytogenes can grow at a low temperature of 0 -10 and multiply in milk, and after being infected with this bacteria, there will be symptoms such as fever, sensitivity to cold, headache, etc., and the bacteria mainly attack in the blood.

Yersinia – mainly from raw pork.

The lower the temperature, the faster the reproduction. Every year, 2% of patients in intestinal clinics are infected with Yersinia bacteria, which is manifested by acute gastroenteritis, enterocolitis and other inflammatory diseases.

Salmonella: mainly from agricultural products such as eggs and meat.

Salmonella has a certain amount of psychrophilia. 0 -4 tends to only inhibit its growth, and once the food in the refrigerator is brought to room temperature, the bacteria begin to grow, multiply, and become active. Generally, two hours at room temperature, a sufficient number will be reproduced.

Shigella – from vegetables and fruits.

The Jiangsu Provincial Center for Disease Control and Prevention has tested 60 refrigerators and freezers. The results showed that the detection rate of Shigella was as follows: Shigellosis, also known as bacillary dysentery, is one of the most common intestinal infections in summer and autumn.

Once this bacterium is infected, it will suddenly become ill after 1-3 days of incubation. There are symptoms such as fever, abdominal pain, watery diarrhea, and even shock.

Listeria monocytogenes – unfinished milk.

Listeria monocytogenes, which is a psychrophilic fungus, grows and multiplies at low temperatures of 0 -10, which happens to be the temperature of the average home refrigerator. It is easy to multiply in milk, and in summer, people take cold milk directly from the refrigerator and drink it, and are reluctant to heat it, so Listeria monocytogenes is easy to take advantage of the situation. After being infected with this germ, the patient will have symptoms such as fever, cold intolerance, headache, etc., and the germs mainly attack in the blood, which may lead to sepsis, meningitis and other diseases.

Yersinia – A disease that infects this bacterium is called refrigerator enteritis.

Yersinia spp., a psychrophilic bacterium, begins to multiply at low temperatures, and the lower the temperature, the faster it multiplies. It is reported that 2% of patients in intestinal clinics are tested for Yersinia infection every year.

Infection with Yersinia is manifested by acute gastroenteritis, enterocolitis, and even sepsis, rheumatoid arthritis, appendicitis, meningitis and other inflammatory conditions. Because many people in cities are infected with this bacterium through refrigerated food, the medical community calls the infectious disease that occurs after being infected with Yersinia "refrigerator enteritis".

Refrigerator bacteria are as follows:

1. Salmonella.

Generally speaking, this bacterium is relatively easy to attach to eggs and meat, you must know that this salmonella will multiply in large quantities at room temperature, only at this time 0 -4 can control its growth, when your refrigerator is out of power and the refrigerator temperature is not high enough, this time will let a large number of salmonella be produced, you must know that if the human body is infected with salmonella, there will be abdominal pain, diarrhea, nausea, vomiting and other symptoms.

2. Shigella.

Refrigerator bacteria, this bacteria is particularly easy to attach to fruits and vegetables. It is important to know that Shigella bacteria are also the most likely to be produced in the refrigerator, and when the human body is infected with this bacteria, intestinal diseases will occur, such as abdominal pain, diarrhea, and may also cause discomfort such as fever.