I think it has more then historical reasons.
Of course older fridges were not able to maintain an equal temperature
throughout the whole box and to maintain a steady temperature at about the
set temperature. Therefore a temperature had to be choosen that would
certainly provide good storage condition with respect to sample (and food)
deterioration and bacterial growth. At the same time, however, the products
should not be frozen every time the fridge started a cooling cycle. So the
set temp should be high enough above 0°C to prevent water-rich fluids
(samples/food) from repeated freezing.
This is, I think, the main reason for the 4°C limit
Dr. Dirk Bakkeren
clinical chemist
Diaconessenhuis Eindhoven
Ds Th Fliednerstraat 1
5631 BM Eindhoven
Nederland
----- Oorspronkelijk bericht -----
Van: Dr. M. Steiner <[log in to unmask]>
Aan: <[log in to unmask]>
Verzonden: dinsdag 24 augustus 1999 17:32
Onderwerp: Fridge temperature
> Dear Colleagues,
>
> The following question came up in a discussion related to storage of
> serum samples in the cold:
>
> The usual claim (unless checked!!) is that we store samples, chemicals
> etc. in the fridge at 4°C. Is there any historical root explaining why
> exactly 4°C has been selected?
>
>
> Sincerely,
>
> Dr. med. Michael Steiner
> University of Rostock
> Institute of Clinical Chemistry and Pathobiochemistry
> Ernst-Heydemann-Str. 6
> D-18057 Rostock
> GERMANY
>
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