However, experts warn that refrigerators are not capable of killing bacteria. Some mistakes in food preservation also increase the risk of poisoning and foodborne diseases.
Misconception that the refrigerator can kill bacteria
Many people mistakenly believe that low temperatures in the refrigerator can completely kill bacteria. In fact, cold temperatures only help slow down the growth of microorganisms but do not eliminate them.
Some bacteria such as Listeria monocytogenes can still grow in cold environments if food is stored for too long or in the wrong way. Therefore, refrigerators only help extend the storage time but do not replace food safety measures.
Leaving food left over for too long
Many families have a habit of storing leftover food for many days in the refrigerator and then heating it up for further use. According to experts, even if refrigerated, food still has a certain safe shelf life.
Cooked food should be used within 1-2 days. If left for too long, the risk of bacterial growth and food spoilage will increase, even if the appearance shows no signs of spoilage.
Do not separate raw and cooked foods
This is one of the common causes of cross-infection in the refrigerator.
Raw meat and fish can contain many bacteria. If placed together or water from raw food is dropped onto cooked food, fruits or raw vegetables, bacteria can spread and increase the risk of food poisoning.
Experts recommend storing raw food in sealed containers or separate bags in the bottom compartment of the refrigerator, while cooked food should be sealed and placed in a separate compartment.
Eat food taken from the refrigerator without warming up
According to experts, many types of bacteria still exist in food even when refrigerated. Therefore, for cooked dishes and stored in the refrigerator, users should warm them thoroughly before eating to reduce the risk of infection.
In addition, food after cooking should not be left at room temperature for too long before putting it in the refrigerator, because this is a favorable condition for bacteria to grow.
To limit the risk of food poisoning, experts recommend maintaining the refrigerator temperature below 4 degrees Celsius and the freezer about -18 degrees Celsius; periodic refrigeration; do not stuff too many foods causing poor circulation of cold air; and check regularly to remove expired foods or food with signs of spoilage.
