New research by food safety experts has raised concerns: common foods stored in the refrigerator every day may pose a potential health threat even in the absence of visible signs of spoilage.
These include meat, fish, dairy products, and cooked vegetables or pasta. These foods contain a lot of protein and moisture, which is an ideal environment for bacteria to grow. If the storage temperature is not low enough or the products are kept in the refrigerator for a long time, the risk of toxin accumulation increases.
The danger is that the food may look completely normal. However, according to scientists, some microorganisms are able to survive even after heat treatment. In particular, the bacterium Bacillus cereus can multiply in chilled foods. Its toxins are not destroyed by reheating and can cause food poisoning. Symptoms range from digestive disorders to more serious complications, especially in children and people with reduced immunity.
Experts pay special attention to the use of plastic containers. During long-term storage, certain chemical compounds can leach into food, especially if the products have been heated or come into contact with a hot surface. Some of these substances can affect hormonal balance and metabolism.
Experts advise to strictly adhere to the temperature regime of the refrigerator, not to exceed the recommended storage periods of ready-made meals, to use airtight containers made of safe materials, and to regularly check the contents of the shelves.
A refrigerator helps keep food fresh, but it is not a complete protection against bacteria or toxins. Following basic storage rules significantly reduces the risk of food poisoning and helps avoid health problems.
