Considering the various arguments, particularly the discrimination of usual yogurt cultures and products derived from probiotic cultures and products, we propose the following definition as the one that is closest to the definition of the term probiotic given by Havenaar and Huis In't Veld : âA preparation of or a product containing viable, defined microorganisms in sufficient numbers, which alter the microflora (by implantation or colonization) in a compartment of the host and by that ...
1 Keep the refrigerator temperature at or below 40Â° F (4Â° C). 2  The freezer temperature should be 0Â° F (-18Â° C). 3  Check temperatures periodically. 4  Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive. Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate. 2  Keep your appliances at the proper temperatures. 3  Keep the refrigerator temperature at or below 40Â° F (4Â° C). 4  The freezer temperature should be 0Â° F (-18Â° C). 5  Check temperatures periodically.
Normally a domestic freezer is best set to â18 Â°C (0 Â°F) or colder, as that's what the expiration dates for many food items are based on. It's also a requirement for freezers in restaurants, supermarkets & other places that sell food (at least here in Europe) to maintain a temperature of at most -18 Â°C.A general purpose domestic fridge should be at around 1-4 Â°C (so, just above the freezing point, and below 5 Â°C).n order to keep food out of the Danger Zone, your fridge must be set between 32-40Â°F (0-4Â°C). Your freezer must be below 32Â°F (0Â°C). I keep mine as cold as it will go.