Any food left in the refrigerator for too long can go bad and potentially make people sick after consuming it. However, there are certain types of foods that pose a higher risk of causing illness. Experts have pointed out some of the most susceptible foods to contamination in the refrigerator that people should be aware of.
According to a report by the Huffington Post, Daniel Atkinson, the clinical lead at online healthcare service company Treated.com, stated that all foods have the potential to cause food poisoning. Foods that have been in the refrigerator for an extended period, past their expiration date, or leftovers not properly reheated, can harbor harmful bacteria.
However, there are specific categories of foods that require extra caution during storage. Matt Taylor, a senior manager at the National Sanitation Foundation, mentioned that high-protein foods favored by pathogens, such as meat, fish, milk, cheese, and eggs, are among the most likely to cause illness.
The National Sanitation Foundation is a nonprofit organization that establishes and certifies food safety and hygiene standards, with its headquarters located in Michigan.
Experts also point out that high-protein foods like Mexican soft cheeses, smoked fish, and unpasteurized milk are equally appealing to pathogens.
Dennis D’Amico, an associate professor specializing in food microbiology and safety at the University of Connecticut, highlighted another concerning food group known as “ready-to-eat” meats or poultry, including deli meats that have been sliced at the counter.
D’Amico warned that pathogens could contaminate fresh produce such as mushrooms, pre-packaged leafy greens, and bean sprouts. He advised that most fresh produce should be washed at home with a dedicated produce brush, which should also be cleaned and sanitized.
Atkinson added that even cooked rice carries a risk of bacterial growth. “Raw rice may contain bacterial spores known as Bacillus cereus even before cooking. These bacteria can still pose a threat after cooking, increasing the risk of illness if mishandled.”
He cautioned against leaving cooked rice at room temperature for an extended period. “Cooked rice should be refrigerated immediately after cooling and consumed within 24 hours. Unsafe rice might not always show visible signs of mold or an off smell, as people may mistakenly believe.”
He also advised caution when consuming takeout fast-food rice, as additives and spices in the rice may mask signs that it needs to be discarded after being stored before cooking.
Experts emphasize that relying on sensory cues alone to determine food spoilage is not always sufficient and can pose health risks.
Registered dietitian Tracee Yablon Brenner advised against trusting the taste of food as an indicator of safety. She stated, “In fact, many harmful bacteria like salmonella and listeria do not affect the smell, taste, or appearance of food. Spoiled bacteria may cause some foods to emit unpleasant odors, but bacteria can also quietly multiply in large numbers.”
Jason Reese, a lawyer specializing in foodborne illnesses and personal injury, pointed out that while refrigeration is convenient, it is not foolproof.
Reese highlighted a common misconception that low temperatures and refrigeration can entirely inhibit bacterial growth. While refrigeration can slow down bacterial growth, it cannot completely eliminate bacteria, especially dangerous pathogens like listeria.
However, maintaining the refrigerator at the appropriate temperature remains crucial, as higher temperatures can promote the growth of pathogens.
D’Amico recommended keeping the refrigerator temperature between 2 to 4 degrees Celsius, but studies have shown that the average refrigerator temperature consumers keep is around 7 degrees Celsius, which is too high.
Mitzi Baum, CEO of the nonprofit organization Stop Foodborne Illness, urged people to promptly refrigerate food after meals. She emphasized, “Bacteria are always on the move and can grow rapidly within two hours in easily perishable foods such as meats, eggs, salads, chopped fruits, and stews.”
Baum stressed the importance of taking action when food recall news comes to light. “When products are recalled, consumers should act promptly to remove them from their homes.”