GITNUX MARKETDATA REPORT 2024
Food Cooling Refrigeration Period Statistics
Analyzing food cooling refrigeration periods can help identify trends and optimize storage conditions to prevent spoilage.
In this post, we highlight a series of crucial statistics related to food cooling and refrigeration practices. From the impact of proper refrigeration on bacterial growth to guidelines recommended by various health organizations, these statistics underscore the importance of maintaining correct temperatures and cooling techniques to ensure food safety and prevent foodborne illnesses.
Statistic 1
"Food refrigeration at proper temperatures -- below 40 degrees F (4 degrees C) -- can slow down the growth of bacteria, according to the Food and Drug Administration."
Statistic 2
"The USDA recommends refrigerating perishable foods within 2 hours and only 1 hour if the outside temperature is above 90 degrees F."
Statistic 3
"Proper cooling techniques can help prevent half of all foodborne illnesses, as stated by the National Restaurant Association."
Statistic 4
"The CDC states that 1 in 6 Americans get sick from consuming contaminated foods or beverages each year."
Statistic 5
"According to the World Health Organization, over 600 million foodborne diseases occur worldwide annually."
Statistic 6
"The Food Standards Agency in the U.K. stipulates that cooked food should be cooled as quickly as possible, ideally within 90 minutes."
Statistic 7
"According to the Mayo Clinic, bacteria that cause foodborne diseases double every 20 minutes at room temperature."
Statistic 8
"The USDA recommends using an appliance thermometer to ensure your refrigerator is always kept at 40 °F or lower."
Statistic 9
"Based on a survey by Food Safety Magazine, over 60% of consumers are aware of the "2-hour rule" for food refrigeration."
Statistic 10
"Over 50% of refrigerated stored foods are wasted, as reported by the U.N. Food and Agriculture Organisation (FAO)."
Statistic 11
"The U.S. Food Safety and Inspection Service states that when large amounts of food are cooled in a refrigerator, the temperature of the refrigerator should not rise above 5 degrees Celsius (41 degrees F)."
Statistic 12
"The Canadian Institute of Food Safety advises that a refrigerator's temperature should be checked every day to make sure it's cold enough to safely store food."
Statistic 13
"The National Health Service in the UK advises not to store food for longer than 2–3 days in the refrigerator."
Statistic 14
"According to the Australian Institute of Food Safety, forgetting to monitor the cooling period can lead to food spoilage, with foodborne bacteria potentially doubling in number within 20 minutes."
Statistic 15
"According to the European Food Information Council, one in three consumers in the EU fail to store perishable foods in the refrigerator soon after purchasing them."
Statistic 16
"The CSIRO in Australia found that 75% of fridges are running at temperatures that may not adequately slow bacterial growth."
Statistic 17
"Almost half of domestic fridges in the UK are set to be too warm, putting food safety at risk, reported by the Food Standards Agency."
Statistic 18
"Research from the University of Arizona suggests that 9 out of 10 home refrigerators are kept too warm, ranging from 45-50°F (7-10°C)."
Statistic 19
"The National Health Service in Scotland advises that once food is cooked it should be cooled rapidly and put in the fridge or freezer within 90 minutes."
