How much could you claim?

Find out in 30 seconds...
Injured in the last 3 years?
Was the accident your fault?
Did you recieve medical attention?
Please tell us where you were injured
  • Please enter your full name
  • Please enter a valid name
  • Please enter your telephone number
  • Please enter a valid telephone number
  • Please read our Terms & Conditions

    "If you've been injured through no fault of your own you could be entitled to compensation. If you're unsure if you could claim, I recommend you call Accident Advice Helpline."

    Esther Rantzen

    How to properly store red meat in a fridge


    Coming from animals, meat may contain bacteria that could make you ill. Bacteria will multiply rapidly at temperatures between 70 and 100 degrees F (21.11 to 37.78 degrees C). This growth slows significantly at temperatures ranging between 34 and 40 degrees F (1.11 to 4.45 degrees C). It is therefore vital to properly store red meat in a fridge kept at these temperatures, which we will explore in more detail.

    Maintaining temperatures

    When planning to store red meat in a fridge, it is essential to ensure the fridge is operating at the correct temperature. You can do this by:

    • Placing a kitchen (glass) thermometer into a glass of water
    • Placing the glass into the centre of the fridge
    • Checking the temperature after five to eight hours
    • Adjusting the fridge’s temperature control if the temperature exceeds 38 to 40 degrees F (3.33 to 4.45 degrees C)
    • Checking the temperature again after another five to eight hours

    Avoiding frequent opening of the fridge door (especially on warm, humid days) will help maintain this temperature.

    How to store red meat in a fridge

    To prevent cross contamination, you should store red meat in a fridge by placing it onto the bottom shelf (preferably on a plate or inside a suitable container) to prevent it from dripping onto other food.

    Food contamination at restaurants

    While these measures will help to prevent food poisoning incidents at home, you have little control over how food is stored and prepared at restaurants or takeaways, for example. The responsibility to prevent outbreaks of food poisoning here is carried by the owners of such establishments.

    Open Claim Calculator

    Infected by food poisoning bacteria

    If lack of food hygiene or storage of red meat in a fridge at incorrect temperatures caused you to become infected by food poisoning bacteria at a restaurant, you could qualify for a personal injury claim.

    Accident Advice Helpline

    You can find out whether your food poisoning infection qualifies you to make a claim for compensation, get helpful, sympathetic advice on when and how to claim and enlist the assistance of an experienced, highly skilled lawyer by picking up your telephone or mobile and calling us on 0800 689 0500 or 0333 500 0993 (respectively) now. Lines are open 24/7 and all calls are obligation-free and completely confidential. As we are a law firm (as opposed to a claims management company), claims are handled by our own, in-house solicitors, who invariably operate under conditional fee agreements.

    Date Published: February 20, 2017

    Author: Accident Advice

    Accident Advice Helpline (or AAH) is a trading style of Slater Gordon Solutions Legal Limited. Slater Gordon Solutions Legal Limited is a company registered in England and Wales with registration number 07931918, VAT 142 8192 16, registered office Dempster Building, Atlantic Way, Brunswick Business Park, Liverpool, L3 4UU and is an approved Alternative Business Structure authorised and regulated by the Solicitors Regulation Authority. Authorised and regulated by the Financial Conduct Authority.

    Disclaimer: This website contains content contributed by third parties, therefore any opinions, comments or other information expressed on this site that do not relate to the business of AAHDL or its associated companies should be understood as neither being held or endorsed by this business.

    No-Win No-Fee: *Subject to insurance costs. Fee payable if case not pursued at client's request.