Be warned – this is not very appetizing to read!!

The FRIDGE contains a complex combination of odors – some good, some bad, some strong, some weak. These odors can be broken down into 4 main types of GAS. All foods begin to putrefy, deteriorate, decompose or decay once they are taken from their natural state.

AMMONIA GAS– is released from all meats and poultry in the Fridge as they putrefy.

HYDROGEN SULPHIDE GAS– is released from all Dairy products as they deteriorate - Milk, Eggs, Cheese.

METHYL MERCAPTANE GAS – is released from all decomposing vegetables and fruit.

TRIMETHYLAMINE GAS– is released from all decaying fish and seafood products.

Each gas is colorless, invisible to the naked eye and released in the form of miniscule droplets. The droplets are moved around the Fridge by the airflow created when the Fridge door is opened and closed (Can you believe that the average Fridge door in America is opened and closed 70 times per day?).

The real problem is not each gas on its own but rather the cross contamination of food flavors. Fish with Milk, Fruits with onions etc

To illustrate – People often ask “Why does my cheese smell like fish?”

Well, it’s because some fish in the bottom drawer of your fridge is decaying. It is releasing microscopic droplets of trimethylamine gas. These gas droplets are moving around the fridge by the airflow caused from the repeated opening and closing of the fridge door. The droplets land on your cheese – and guess what – your cheese smells like fish!

As long as you have any food in your fridge, these gases are being created and can make your Fridge smell bad and make your food smell and taste strange.