I've been on the forums today and reading up on refrigerator problems and keeping temps cold.
these are some good guidelines in terms of temps:
Meat and Poultry – 33-36ºF
Fish – 32-33ºF (that's why it should always be sitting directly on a bed of ice)
Shellfish: Mollusks (clams, oysters, scallops) – 32-33ºF
Shellfish: Crustaceans (live lobsters & crabs) – 45ºF
Eggs – 38-40ºF
Dairy (butter, hard & soft cheese, milk) – 38-40ºF
Fruit and Vegetables – 38-40ºF
These comments were from this site:
Thermometrics Corporation- Thermocouples and RTDs
Wireless thermometers are relatively inexpensive and prevent the need to open the door to look at a digital or traditional thermometer - you should always know your fridge's inside temp.
Now, why am I getting hungry? Wonder what's in the fridge .....