Food that we eat may be perishable, semi-perishable and non-perishable. People generally use the refrigerator to store the perishable and semi-perishable food items. But during long time preservations without recalling may lead to the development of microbial contamination. Raw vegetables and fruits also play a major role in the spread of bacteria, fungi, and parasites. This may further lead to foodborne illness which is a threat to human infections. Cross contamination is also possible between the contaminated foods and fresh foods. Proper cleaning and maintenance reduce the bacteria as well as fungal load. Therefore, the monitoring of microbiota in the refrigerator is important for food safety.