Bananas should be kept at cool room temperature. Their skins go brown if they are refrigerated, although the flesh is still fine to eat. Place all deli items, self-serve salads and other chilled foods in the fridge as soon as you get home and until you are ready to use them. Deli meats, such as salami, whole hams and bacon keep much longer than sliced luncheon meats, which should be used within a couple of days after purchase. At room temperature, bacteria grow rapidly, so these foods must always be kept cold.
Bacterial growth slows down in the fridge, but the bacteria can survive refrigeration temperatures.
They are killed by cooking, but take care that any uncooked products, or any juices that may seep out of them do not come into contact with other foods in the fridge that have already been cooked, or will be eaten raw. Store meat, seafood and chicken at the bottom of the fridge, or in a covered container in the coldest part of your fridge, so that any juices that drip out won't contaminate other foods on lower shelves. Use chicken and red meat by their use-by date, or within two to three days. If you are going to freeze meat, seafood or poultry, enclose it in freezer wrap and freeze as soon as practical after bringing it home, but certainly within two days of buying. It is preferable to store them in their cartons rather than in egg containers that are part of the fridge, as the carton provides protection and prevents moisture loss through the shell.