Refrigerators are not safes, and food storage over time is harmful

  Refrigerators are available in every household, and they store a variety of foods. Vegetables and fruits, leftovers, fresh seafood, meat, eggs, and milk are all regular customers. When using the refrigerator on weekdays, many people use the refrigerator as a safe, thinking that as long as you put things in it, you can keep the food fresh while preserving the nutrition. Is that true?
  Refrigerators can indeed extend the shelf life of food under certain circumstances. However, extending the shelf life of food by the refrigerator does not kill all the bacteria in the food, but inhibits the reproduction of some harmful bacteria through low temperature. We often set the refrigerator compartment at 4°C and the freezer compartment at -18°C. But not all bacteria will be suppressed at these two temperatures, and it is impossible to store them all the time, especially in the refrigerator. Here are some common food ingredients which are most susceptible to infection, and the symptoms of human infection:
  1. Milk is most susceptible to Listeria infection, which can cause fever, coldness, and headache.
  2. Raw pork is easy to be infected with Yersinia spp. Acute gastroenteritis, enterocolitis, and even appendicitis, septicemia, etc., are called “refrigerator enteritis”.
  3. Vegetables and fruits are susceptible to Shigella infection, which is also one of the common intestinal infectious diseases, with symptoms of fever, abdominal pain, and watery stools.
  4. Eggs, meat and other agricultural products are susceptible to salmonella infection, and they are generally transmitted through the digestive tract, which can easily cause typhoid and paratyphoid (acute infectious diseases caused by Salmonella paratyphoid A, B, and C), food poisoning, and sepsis Sickness etc.
  5. Meat, milk, eggs, and fish are susceptible to Staphylococcus aureus, and symptoms of gastroenteritis such as nausea, vomiting, abdominal pain, and diarrhea may occur.
  6. Marine products are also prone to infection with Vibrio parahaemolyticus. In this case, the onset is rapid, accompanied by fever, and often have intestinal problems such as abdominal pain and diarrhea. The diarrhea is watery and easily causes dehydration.
  Therefore, the refrigerator is not a safe, only scientific and reasonable use can make it protect our health. The recommended storage time for ingredients in the refrigerator is as follows-
  Cold room: eggs for up to 30 days; pasteurized milk (fresh milk processed by pasteurization) within 48 hours, drink on the same day after opening; yogurt for 14 days; ordinary meals for up to 2 days; green leafy vegetables for about 3 days, roots and stems Cucumbers and eggplants for 7 days; sour meat for 24 hours, preferably stored at 0°C; sauces for about 90 days;
  freezer: fish and meat should be eaten within 3 months; shrimp and shellfish 2 Eat within a month; try to eat other frozen products within 2 months.