During the sweltering summer, besides air conditioning, people can't live without their refrigerators. Most people intuitively assume that since refrigerators are cold, all stored food inside is safe. Doctors warn, however, that refrigerators are not "safe deposit boxes"! Haphazardly stuffing various foods inside, improper storage methods, or neglecting to clean the refrigerator can all lead to potential dangers of "disease entering through the mouth," such as acute gastroenteritis or even food poisoning.
Misconception 1: Storing raw and cooked foods together.
Expert explanation:
Raw and cooked foods must not be stored together to maintain hygiene. Utilize refrigerator space rationally based on food storage duration and temperature requirements. Avoid placing food directly on the evaporator surface; always use containers to prevent items from freezing to the evaporator and becoming difficult to remove.
Minimize long-term storage of any food in the refrigerator; consume items promptly after purchase whenever possible. Prolonged storage not only diminishes freshness but may also generate odors that contaminate other foods, particularly leftovers and fruits like bananas and apples.
Additionally, categorize and separate all food items within the refrigerator. Keep raw and cooked foods strictly apart to prevent cross-contamination—never mix them. Wrap hot or warm food in plastic wrap before refrigerating to avoid freezing, drying out, or contaminating other items. Wash fruits thoroughly before storing. Avoid overfilling the refrigerator, as significant temperature differences between outer and inner layers can accelerate spoilage.
Misconception 2: Refrigeration "sterilizes" food.
Expert explanation:
Experts point out that bacterial contamination in household refrigerators is actually severe. Every year, many people experience food poisoning symptoms like diarrhea, vomiting, and fever after consuming food directly from the refrigerator.
Experts clarify that psychrophilic bacteria can survive at 0–5°C or even lower temperatures. Unprocessed ingredients like fresh vegetables, fruits, and especially meat, poultry, eggs, and seafood carry bacteria. Even prepared foods such as sauces, barbecued items, cold dishes, pastries, and sashimi remain contaminated.
Even refrigeration does not achieve "sterilization." Refrigerator temperatures do not kill bacteria but merely inhibit their growth. The bacteria remain alive and will rapidly multiply once removed and exposed to room temperature.
Experts note that refrigerators harbor diverse bacteria and toxins. Dairy products (milk, cheese, etc.), leftovers, fish, meat, eggs, vegetables, and fruits may all become contaminated and produce toxins. Haphazardly storing food increases the risk of cross-contamination and food poisoning.
Therefore, leftovers must be thoroughly reheated before consumption after removal from the refrigerator. Regular cleaning of the refrigerator is also essential, particularly in hard-to-reach areas like door gaskets.
Misconception 3: Wrapping with plastic wrap leads to more bacteria.
Expert explanation:
Online claims state: "Do not wrap cut watermelon with plastic wrap before refrigerating, as this promotes bacterial growth. It's better to store it uncovered."Experts refute this claim: "Bacteria will be present regardless of plastic wrap usage, but leaving it unwrapped leads to greater bacterial growth."
They clarify that storing exposed watermelon directly in the refrigerator increases its exposure to bacteria from other foods. Furthermore, sealing it with bacteria-free plastic wrap reduces moisture loss from the cut surface, preserving freshness.
Experts caution against using ordinary plastic bags for food storage. First, these bags cannot seal food properly. Second, they may leach diethylhexylamine (DEHA), a component linked to carcinogenic risks. Instead, they recommend safe materials like PC, PE, PP, or tempered glass, which generally withstand temperatures from -20°C to 120°C and are suitable for both refrigerators and microwaves.
For optimal freshness, airtight containers are the best choice: "Plastic wrap and bags offer poor durability and sealing, and cannot prevent cross-contamination of odors. Certified food storage containers contain virtually no harmful substances and effectively block gas exchange and moisture loss, preserving food freshness longer."
Misconception 4: Lower refrigerator temperatures are always better for food storage.
Expert explanation:
Different foods have optimal storage temperatures: For example, meat (pork, beef, etc.) requiring long-term storage should be placed in the -18°C "freezer compartment." If stored for only two to three days, it can be kept in the -2°C to 5°C "freshness compartment."
Experts caution: "Lower temperatures aren't always better for all foods—this is a misconception. Especially for fruits and vegetables, extreme cold can damage their nutritional structure."
Root vegetables and fruits—such as potatoes—thrive best at 2–4°C. Cucumbers, eggplants, tomatoes, and similar produce are best stored between 7–10°C.Bananas, mangoes, lychees, tomatoes, cucumbers, and bread should not be refrigerated.
All food should be thoroughly cleaned before refrigeration, removing dirt and residual leaves. Separate cooked and raw items, placing cooked food on the shelf above raw food. Store each food category in separate plastic bags or containers according to their specific storage requirements.
Misconception 5: Lower refrigerator temperatures are always better.
In summer, household refrigerators often develop frost quickly, with condensation forming on the drain tube, leading to poor cooling efficiency and increased food spoilage.
Experts advise that excessively low summer temperatures create large internal-external temperature differentials, increasing both the refrigerator's workload and electricity consumption. Therefore, maintaining a mid-range temperature setting is sufficient during summer. Food requiring storage for up to two days should be kept between -5°C and 6°C, while items needing to be stored for a week can be placed at around -12°C.
Here's what you need to do: First, defrost when frost exceeds 5mm; regularly remove waste; wipe interior and exterior with warm water, then ventilate by leaving the door open. Second, wrap food in plastic bags, separate raw and cooked items, and never place hot food directly into the refrigerator. Third, position the refrigerator in a low-humidity, well-ventilated area—avoid corners.Fourth, minimize both the frequency and duration of opening the refrigerator door.
Beware of four refrigerator-related health issues:
Many people, especially children, are overly reliant on refrigerated foods. Cold drinks, fruits, and other items are often consumed only after being chilled, but this habit can easily lead to refrigerator-related health problems.
First, Refrigerator Gastritis: Consuming excessive cold foods from the refrigerator subjects the gastrointestinal tract to intense cold stimulation. This causes blood vessels to abruptly constrict and narrow, reducing blood flow and halting the secretion of digestive fluids. Symptoms include paroxysmal upper abdominal pain and vomiting. Children are particularly prone to smooth muscle spasms in the throat, leading to laryngeal obstruction and breathing difficulties.
Second, refrigerator headaches. Consuming food rapidly after removal from the freezer can irritate the oral mucosa, triggering reflexive vasospasm in the head. This causes symptoms like dizziness, headaches, and nausea.
Third, refrigerator enteritis. Certain psychrophilic bacteria and molds can proliferate extensively even at low temperatures. When unheated food containing these pathogens reaches the colon, it can cause inflammation, leading to abdominal pain, diarrhea, and vomiting.
Fourth, refrigerator pneumonia. Fruits, vegetables, fish, and other foods are highly susceptible to contamination by Yersinia bacteria. Harmful fungi like Aspergillus flavus and Aspergillus niger also easily contaminate the refrigerator environment, leading to food contamination.
How to prevent refrigerator-related illnesses:
1. Never mix raw and cooked foods in the refrigerator. Seal them in plastic bags, especially cooked items which should be stored in covered containers to prevent cross-contamination. Rinse fruits, vegetables, and raw foods thoroughly with clean water and drain them completely before refrigerating.
2. Avoid prolonged food storage. Consuming vegetables stored for several days is highly risky; even refrigerated items should not exceed 3 days.
3. Regularly clean and disinfect the refrigerator. During summer, perform this weekly using a 0.5% bleach solution. Pay special attention to crevices, corners, and shelves, then wipe thoroughly with a clean damp cloth.
4. Store raw fish and meat products in the freezer compartment. Foods requiring low temperatures but not freezing, such as cooked fish and meats, should be placed in the upper section of the refrigerator. Vegetables and fruits should go in the lower section, while other cooked items belong in the middle section. Canned goods can be stored on the various shelves in the refrigerator door.