Stop Mold from Growing In Your Fridge – 7 Awesome Tips!

Stop Mold from Growing In Your Fridge – 7 Awesome Tips!

How many times have you seen mold growing on the food in your fridge?


Probably too many times to count. Besides food, it actually it grows anywhere in the home as well… including all surfaces when the conditions are suitable. Regardless of how clean and fresh your fridge is, mold will eventually begin to grow unless we manage it.


Why Is Mold Growing In Your Fridge?


I’ll tell you why in two words… Bacteria and moisture. Excess moisture from the cold temperatures coupled by the bacteria, which grows from expired food or spillage, is the perfect environment for mold to start growing in the fridge.


It this article, I’m going share with you 7 awesome tips to help you stop, or reduce as much as possible that nasty mold from growing in your fridge.


I have interchanged the words fungal and microbial to represent the “M” word.


1. The Foods (listed below) That Should Not Be Stored In The Fridge


Tomatoes – Aside from changing the structure of the tomato, the fact is they just don’t last as long, become wrinkled prematurely and most certainly begin to rot faster.

Onions – The problem with putting onions in the fridge is that they can become mushy, soft, slimy and your guessed it… fungal!

Bread – Bread should be stored the same way it arrives from the supermarket, so keep it on the counter or the freezer if you cannot eat it all. Bread can actually dry out in the fridge or grow microbial bodies if enough condensation forms.

Garlic & Ginger – When you store garlic and ginger in the fridge, they will rot due to the moisture. In addition, the garlic will start to sprout.

Pumpkin – Pumpkin should be used up right away once opened, not in the fridge, as it is very moist. They should be placed in well vented, dark, cool (but not cold) area.

Cucumber – Refrigerated cucumber will decay and rot a lot faster in the fridge. So keep them at room temperature where they like it best. You’ll like them better that way too.

Potatoes, Yams & Sweet Potatoes – These three starch buddies would much rather hang out in a cool, not cold area. Storing them in paper bags work well, which allows them to breathe.

Refrigeration causes the starch to change into sugar rapidly. Once cut open they can succumb to fungal doom as noted in the featured picture.

Cereal and Grains – These items should always be placed in a dry space. The moisture and cool temperatures will cause them to spoil.

Mold infected food can make us sick when we unknowingly eat or smell it. Minor issues can result in allergic reactions, while mycotoxin producing fungi can be much more problematic, health wise.

In fact, even a tiny bit of growth on a tomato, for example, can infect that entire piece of food.

Really? Yup, and here’s why… In simple terms, mold grows and spreads through long thread like structures. These are known as hyphae. They cannot be seen by the naked eye, so there is really no way to know at a glance how much or the tomato has been affected.

So the next time you see a little bit of green fuzzy microbial growth on a yellow pepper, don’t cut out the infected area, just chuck it!


2. Quickly Use Raw Meat, Fish or Poultry


These foods tend to grow bacteria or may in fact be partially infected due to processing, so try to use them within one or two days. This is to prevent the spread of harmful bacteria, when left unchecked, could lead to severe heath issues.


3. Inspect Your Groceries Twice – At The Store & At Home


Sometimes not all of your food items are as fresh as you’d like them to be. Putting infected food inside the fridge will cause fungal spreading and infect other food.

So, it is a good habit to check your food before you leave the store, and at home as well… especially the items that were packed in bags or boxes (which could not be inspected at the store)


4. Clean Out The Fridge Every 2-3 Months


We tend to forget about that baked lasagne from uncle Ken’s birthday two weeks ago. I know that we all do this, yes, me included.

Left-overs should be treated with respect and consumed quickly (within 3 to 4 days) or they will become poisonous and eventually turn into what I call mold-overs. There is nothing worse for food than to shoving it to the back of the fridge, only to be neglected and chucked out… Just say’n.

When you open the fridge and notice an awful odour, don’t ignore it like yesterday’s laundry. Instead, find where it is coming from so you can deal with it immediately.

The more often you clean out & sanitize your refrigerator, the better. Be sure to take everything out of the fridge. Of course, discard anything that is rotten or expired.

Yes… this even includes that cucumber Parmesan salad dressing that was cracked open four years ago for aunt Becky’s baby shower.

Individually clean all removable parts from the fridge, and dry them completely before putting them back. You can use a solution of vinegar, dish soap and water, or buy a solution from the hardware store.

Make sure that you check that all store bought cleaners are safe, and environmentally friendly. A final wipe down with baking soda and water will help remove any remaining odours.


5. Place A Box of Baking Soda In Your Fridge And Freezer


This will help absorb and remove unpleasant odours. Open up the entire top end and place in an area were it is not likely to fall over, like on the door shelf. For best results, replace the box after 3 months.

Although mold will not grow in a working freezer the baking soda will better circulate to remove odours in there as well.


6. Defrost, Thoroughly Clean and Wipe Dry Your Travel or Storage Refrigerators.


After the fridge has been unplugged and defrosted, clean all removable components such as shelves and trays, just as you would with your kitchen fridge. Of course, it should be bone dry after it has been cleaned.

When you are ready to use it again, keep the door open for a while to allow for some ventilation. If it is dirty or dusty, it will need to be cleaned again.

In the unfortunate circumstance where mold has taken over your fridge (usually after it has been unplugged and shut without a proper clean) I recommend replacing it, rather than cleaning it; especially if anyone who was going to use it has fungal allergies or sensitivities.


7. Only Use Air Tight, Sealed Containers


When storing using zip lock bags, try to remove as much air from the bag as possible. This will help keep your food fresh for longer, without absorbing bacteria, mold spores, etc.

Glass containers are best for meat, fish, veggies and poultry. Cheese can be wrapped up in wax paper, stored in cheese bags or cheese paper.


The Big Take Away…


  • Save some space in the kitchen for the foods that shouldn’t be refrigerated.
  • Inspect your food at the grocery store and at home before placing it into the fridge.
  • Toss out old food, and use perishables as soon as possible to prevent bacterial and microbial contamination.
  • Thoroughly clean your kitchen fridge out ever few months.
  • Storage fridges and small travel fridges should be thoroughly cleaned and dried out before use.
  • Baking soda is awesome for absorbing odours… use it all year long
  • Seal all food items tightly to maintain freshness!


For detailed information about potential heath related issues caused by mold, check out this post


If you liked this article or found it useful, share it with everyone who has a fridge…