A refrigerator is not a safe; storing food for too long can be very harmful

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Refrigerators are available in every household, and they store a wide variety of foods – vegetables and fruits, leftover meals, fresh seafood, as well as meat, eggs, and dairy products are all common items stored there. When using refrigerators in daily life, many people treat them as safes, simply putting all their food items inside and thinking that’s enough – that this will ensure the freshness of the food as well as preserve its nutrients. But is that really the case? Before Teacher Xiao explains this matter in detail, let’s first provide some general information about the types of bacteria that commonly infect common food ingredients, as well as the symptoms that occur after infection: 1. Milk is most prone to being infected by Listeria monocytogenes, and the symptoms include fever, chills, and headaches. 2. Raw pork is prone to infection with Yersinia, which can cause acute gastroenteritis, enterocolitis, and even appendicitis and sepsis; it is known as \"refrigerator enteritis\". 3. Fruits and vegetables are prone to being infected with Shigella, which is one of the most common intestinal infectious diseases; symptoms include fever, abdominal pain, and watery stools. 4. Agricultural products such as eggs and meat are prone to being infected with Salmonella; transmission usually occurs through the digestive tract, leading to conditions such as typhoid fever, paratyphoid fever, food poisoning, and septicemia. 5. Meat, dairy products, eggs, and fish are prone to infection by Staphylococcus aureus, which can cause gastrointestinal symptoms such as nausea, vomiting, abdominal pain, and diarrhea. 6. Seafood is also prone to infection by Vibrio parahaemolyticus; in such cases, the illness develops rapidly, and there may be intestinal problems such as fever and abdominal pain. The diarrhea is watery, which can easily lead to dehydration. The refrigerator at home can indeed help extend the shelf life of food under certain circumstances. However, it does so not by killing the bacteria in the food; rather, it inhibits the growth of some harmful bacteria through low temperatures. For example, we set the refrigerator compartment at 4°C and the freezer compartment at -18°C. However, not all bacteria are inhibited at these two temperatures, and it is not possible to store them indefinitely, especially in a refrigerator. Storage duration of ingredients in the refrigerator: Refrigerator compartment – eggs for up to 30 days ； For pasteurized milk, use it on the day it is opened within 48 hours; for yogurt, use it within 14 days ； Ordinary meals and sugar porridge for up to 2 days ； Green leafy vegetables: about 3 days; root vegetables and melons/eggplants: 7 days ； Acidic meat should be stored for 24 hours, preferably at 0°C ； The sauce takes about 90 days ； Freezer: Try to consume fish and meat within 3 months ； Shrimp and shellfish should be eaten within 2 months ； Try to consume other frozen foods within 2 months. Therefore, a refrigerator is not a safe; only through scientific and proper use can it help safeguard our health. About the author: Yu Liang is the Executive Secretary-General of the Chinese Nutritionists Alliance, one of China’s top ten outstanding nutrition instructors, a columnist for People’s Daily’s “People’s Health Nutrition Knowledge” column, winner of the excellence award in the 16th Beijing Youth Academic Speech Competition, and recipient of the second prize in the first Beijing Nutritionists Association Youth Academic Speech Competition. He is also a host for China National Radio’s “Three Words of Wisdom on Nutrition” program, a contracted host on Himalaya FM, an invited lecturer at China Pharmaceutical University and Nanjing University of Chinese Medicine, and a contributor to publications such as Health Times, China Food News, and China Traditional Medicine News.