Food safety fears? Look in your fridge

Experts say that it is far more common to get a foodborne illness (food poisoning) from food that has become contaminated in our homes. American Institute for Cancer Research - A common culprit is a refrigerator that is not clean or cold enough.

Make sure that your refrigerator and freezer are keeping your food at safe temperatures. The temperature inside your refrigerator should be 40ºF or below, and your freezer 0ºF or below. Place the thermometer in the center of the middle shelf for the most accurate reading.

If you find that your refrigerator tends to stray from the safe range, a faulty door seal is one of the most likely reasons.

Studies consistently find that refrigerator doors are warmer than other areas of the fridge. Use storage on the door for condiments, which are not as vulnerable to contaminants such as ilk and eggs.

Make sure that uncooked meats are wrapped tightly and stored in a place where the juices cannot drip onto raw vegetables.

The final step in your food safety refrigerator makeover is to give it a thorough cleaning, and make a habit of doing so regularly.