Handle Your Freezer with Care — It Might Affect Your Health

In India today, the refrigerator — or more specifically, the freezer — has moved beyond being a luxury. It is now an essential part of urban living. But while we think of it as a tool for preserving health through food safety, the same freezer can cause health risks if not used wisely.

Globally, household freezers emerged in the 1940s in the US. In India, Godrej introduced the first domestic refrigerator in 1958. Initially seen as a luxury, over time — thanks to wider electricity access, reduced production costs, and growing urbanization — refrigerators became standard household items.

The Market for Freezers in India

In 2020, the Indian refrigerator and freezer market stood at US$ 2.9 billion, and it’s expected to cross US$ 5.5 billion by 2028. Chest-type deep freezers sold about 5.5 lakh units in FY20–21, projected to reach 9.4 lakh units by FY25–26. In 2023, approximately 24.5 million refrigerator units were estimated to be in use in Indian homes. Clearly, they’re a staple in urban India and making inroads in rural regions as well.

Today’s freezers are smart — equipped with sensors, inverter compressors, digital control, and even IoT connectivity. Inverter technology saves 20–30% energy compared to traditional on–off compressors. 5-star rated models offer consistent temperatures while using less power. Dual cooling zones allow foods to be stored at scientifically appropriate temperatures.

Freezers and Food Safety

The freezer’s greatest scientific contribution is food safety. At temperatures below 0°C, bacterial and fungal growth slows significantly.

• Harmful bacteria like Salmonella, Listeria, and E. coli become inactive when frozen.

• According to WHO, -18°C storage can preserve meat and fish for months.

• Cold-stored fruits and vegetables retain Vitamin C, folate, and antioxidants for longer.

A joint FAO-WHO report (2021) claims proper use of frozen foods can reduce food waste by up to 40%. ICMR states that freezers, when used correctly, support nutrition and food quality. CLASP reports suggest energy-efficient freezers in India can save up to 1.5 million tons of CO₂ emissions annually.

Nutrition: Preserved, Not Lost

If used correctly, frozen foods can retain nearly the same nutritional value as fresh ones:

• Cold-stored vegetables retain key vitamins.

• Poor storage practices, however, can lead to loss of Vitamin B and C.

• Freezer burn affects taste and texture but doesn’t necessarily make food unsafe.

How to Use Freezers Scientifically

• Monitor temperature: 0–4°C for refrigeration, –18°C for deep freezing.

• FIFO system: First In, First Out — label food with storage dates.

• Avoid cross-contamination: Separate raw and cooked items.

• Don’t overload the freezer — air circulation is key to even cooling.

Health Hazards to Watch Out For

• Repeated freezing and thawing can promote bacterial resistance.

• Ultra-processed frozen foods often contain high sodium, trans fats, and preservatives — consume in moderation.

• Old or leftover stored foods can lead to gastroenteritis or food poisoning.

• Keeping the door open too long or a faulty seal raises temperature and increases energy use.

What NOT to Store in the Freezer

• Hot freshly cooked food — cool before storing.

• Raw potatoes, onions, garlic — spoil quickly when frozen.

• Open containers of milk or eggs — risk odor and contamination.

• Cream-based sweets or stale food — can become unsafe over time.

The rise of smart refrigerators, inverter tech, and solar-powered models is inevitable. Rural demand for solar freezers is growing. In logistics — especially for dairy, meat, and farm produce — freezer technology will become central.

Your freezer may silently stand in the corner of your kitchen, but how you use it could impact your health in the long run.

Used wisely, it is a tool for health, nutrition, and environmental protection. Used carelessly, it can become a source of hidden harm. Better to embrace technology — but with awareness.