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Refrigerators, a crucial household item, can spread diseases if used in two harmful ways.
1. This is a perilous fridge usage habit that many Vietnamese individuals are currently falling prey to.
Refrigerators, a crucial household item, can spread diseases if used in two harmful ways.
Refrigerators can be considered one of the greatest technological advancements today. In our modern work schedules, we have refrigerators to easily preserve food without fear of spoilage, enabling us to store food without frequent trips to the market...
However, the refrigerator is not a 'one-size-fits-all' item as many think. Not everything can be stored in the fridge, and we shouldn't keep it in there for any length of time. To avoid health risks, you need to steer clear of 2 mistakes when using the fridge as outlined below.
1. Storing food in the fridge without considering expiration dates
Many believe the fridge is the safest place to store food as it maintains a low temperature, keeping food fresh without deterioration. However, the truth is, the longer food stays in the fridge, the more it loses nutritional value, and if not stored correctly, the fridge can become a breeding ground for bacteria.
According to nutritionist Pooja Malhotra in India: During the refrigeration process, essential nutrients gradually diminish, even losing color, flavor, and texture. While low temperatures may extend the shelf life of food, families should not overuse it as it can lead to food wastage and even pose some issues of food poisoning for consumers.
Discussing the issue of food preservation in the fridge, Dr. Le Thi Hai, PhD - former Director of the Nutrition Consultation Center, National Institute of Nutrition, reveals: Even when food is in the freezer compartment, microorganisms remain inactive, not dead. When we take the food out for cooking, these microorganisms become active again. The same applies to the fresh compartment. If raw and cooked food are stored together or hot food is placed directly in the fridge, it incurs higher electricity costs and turns the refrigerator into a breeding ground for bacteria. According to nutrition experts, frozen food at -18 degrees Celsius should only be used within three months. Perishables in the fresh compartment, at a maximum temperature of 5 degrees Celsius, should be consumed within a week.
Research indicates an average of 11.4 million bacteria per square centimeter in the fridge, even surpassing unsanitary bathroom conditions.
Some types of food are not suitable for refrigeration to prevent illness and deterioration:
- Cracked eggs: The eggshell may harbor Salmonella bacteria. Storing cracked eggs in the fridge can cross-contaminate other foods, posing a greater risk when these bacteria invade the inside of the egg.
- Washed eggs: Eggs have a thin protective membrane when fresh, preventing dirt and bacteria. Washing removes this membrane, allowing bacteria to penetrate. If washed eggs are not immediately consumed but stored in the fridge, there is a risk of bacterial contamination.
If washed eggs are not immediately consumed but stored in the fridge, there is a risk of bacterial contamination.
- Leftover greens: While sautéed greens are healthy, keeping them in the fridge turns them into a potential toxin. An experiment by the Technology and Food Quality Inspection Institute in Chiet Giang province revealed that greens, when cooked and refrigerated, significantly increase nitrite levels.
- Bananas: Refrigerating bananas can lead to discoloration, rotting, chemical changes, odor absorption, and reduced nutrient content.
- Tomatoes: Freezing tomatoes damages their inner membrane, altering their taste and original texture. Consuming frozen tomatoes not only loses appeal but also affects nutrition, posing potential health risks.
- Watermelon: Never store watermelon in the fridge, as it depletes the initial nutritional value of this fruit. Instead, keep watermelon at room temperature to preserve its antioxidant properties. However, if the watermelon is cut into pieces, refrigerate them tightly wrapped to prevent absorption of odors from other foods in the fridge.
- Avocado: The valuable health benefits of avocados may diminish if stored in the fridge for too long. The low temperature causes avocados to ripen slowly, making them firm and less sweet.
The low temperature of the fridge will slow down the ripening of avocados, resulting in a firm texture and diminished sweetness.
- Seafood: Seafood is delicious and nutritious, but storing it in the fridge overnight can be harmful to health. Prolonged storage of seafood generates various bacteria, transforms proteins, and poses risks to the liver and kidneys.
- Dried onions, garlic: Both dried onions and garlic should not be kept in the fridge as they may sprout, lose flavor, or spoil. Store them in a cool, shaded place to prevent sprouting.
- Bread: At fridge temperatures, bread becomes dry, hard, and can quickly deteriorate.
