College dorm kitchens are infamous for their chaotic, cramped, and sometimes downright unhygienic setups. With mini-fridges, communal microwaves, and shared sinks, these spaces are hotspots for foodborne illness. Young adults—often cooking independently for the first time—may not realize just how quickly unsafe habits can lead to sickness.

One major problem is improper refrigeration. Students frequently overstuff mini-fridges, making it difficult to maintain a safe temperature below 40°F. Leftovers sit uncovered or unlabeled, often forgotten until weeks later. Raw meat may be stored next to ready-to-eat foods, creating cross-contamination risks.

Microwave cooking, a dorm staple, adds another hazard. Microwaves heat unevenly, leaving cold spots where bacteria survive. Leftover pasta, rice

See Full Page