To disinfect a refrigerator, begin by unplugging it and removing all contents. Wipe the interior with a solution of 1 tablespoon unscented liquid bleach per gallon of warm water or a commercial disinfectant. Scrub shelves, walls, and door seals with a clean cloth or sponge. Rinse and dry thoroughly before restocking. For handles and external surfaces, use disinfectant wipes. Repeat every 1-3 months or after spills. Always follow manufacturer guidelines for appliance safety.

Regular refrigerator disinfection is critical to prevent foodborne illnesses and extend appliance lifespan. A 2021 study in the Journal of Food Science found that 70% of refrigerators harbor harmful bacteria, includingListeria monocytogenes andE. coli, on门 handles and produce drawers. These pathogens thrive in damp environments and can contaminate ready-to-eat foods, causing 48 million annual foodborne illnesses in the U.S. (CDC, 2022). The USDA recommends disinfecting every 1-3 months to reduce bacterial growth by 99.9%, as confirmed by a 2019 University of Florida trial. Neglecting cleaning increases cross-contamination risks, with 60% of families reporting mold or mildew in uncleaned units (Journal of Family Health, 2020). Disinfectants like bleach disrupt bacterial cell membranes, while commercial products often contain quaternary ammonium compounds (quats) for broader efficacy. Proper maintenance also preserves appliance functionality, as residue buildup can reduce energy efficiency by 15% (Energy Star, 2023). Combining disinfection with regular temperature monitoring (40°F-60°F for perishables) ensures optimal food safety and appliance performance.