Have you ever wondered why milk seems to last days in one refrigerator and weeks in another? It is common knowledge that lowering the storage temperature of food retards spoilage by reducing the speed at which harmful bacteria multiply and grow.  However, it is easy to overlook the dramatic effect that even small changes it temperature can make in the shelf-life of some foods. The chart below clearly shows the advantages gained in maintaining food at the lowest and most stable temperatures practical.  This chart is typical for produce. The effect of increased temperature on some food such as fresh milk and fish is far more dramatic. To find out the optimum storage temperatures for various types of food see our Food Storage Temperature information sheet.












































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This information reflects data gained through tests conducted by Glacier Bay, Inc. and is distributed free of charge as an educational service to the cruising community. No aspect of this data may reproduced, published, distributed or referenced by any organization whether profit or non-profit without crediting Glacier Bay, Inc. as its source. Additionally, no profit making organization may do so without the written permission of Glacier Bay, Inc. To obtain such permission contact Glacier Bay, Inc.