Opening your fridge is a common routine—whether you’re hungry, bored, or just trying to figure out dinner. While it’s great to have food ready, there are also some hidden dangers. Could there be bacteria in that three-day-old rice? What about the fresh salad greens? And what about that raw chicken sitting in the bottom? It’s worth knowing what food can actually make you sick.
We spoke with experts to learn which foods are the most dangerous. They told us that all food can potentially cause food poisoning. Foods left out too long, those past their expiration dates, or leftovers that are not reheated properly can carry harmful bacteria. So, it’s essential to be cautious.
Watch Out for These Foods
High-protein foods and fresh veggies need special attention. Think meats, fish, milk, cheese, and eggs. These items can attract pathogens. Experts also warned about deli meats and prepackaged salads. Fresh produce like mushrooms and leafy greens can be contaminated too. Remember to wash your fruits and veggies at home before eating them.
Cooked rice can pose a risk as well. Even before cooking, rice can contain spores of a bacteria called Bacillus cereus. If cooked rice is left out at room temperature or not stored properly, it can make you sick. Always refrigerate rice once it cools down, and try to consume it within 24 hours. Be cautious with restaurant rice as well, since additives might hide spoilage signs.
How to Keep Food Safe
It’s a misconception that smelling or seeing food can reliably indicate its safety. Many harmful bacteria don’t change the smell or look of food. So, just because something smells fine doesn’t mean it is, particularly with bacteria like salmonella and listeria.
Refrigeration helps, but it doesn’t completely stop bacteria growth. Keeping your fridge between 2° and 4° Celsius (35.6° to 39.2° Fahrenheit) is crucial for food safety. Many people keep their fridges at higher temperatures, which can be risky.
Common Mistakes to Avoid
Be careful when storing uncovered foods. The air in the fridge can move bacteria around. If you’re serving food, remember to refrigerate leftovers within two hours to prevent bacteria growth. Additionally, pay attention to food recalls. If something is recalled, act quickly to remove it from your home.
Don’t Be Afraid to Waste Food
If you’re unsure how long food has been in your fridge, it’s best to throw it out. To cut down on unnecessary waste, consider labeling leftover items with names and dates. Always check expiration dates and follow safe storage directions.
When it comes to food safety, it’s wise to trust your instincts but also take precautions. The old saying, “when in doubt, throw it out,” is a good rule. While it can feel wasteful, taking fewer risks with your health is always worth it.
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cooked rice, Getty Images, Daniel Atkinson, food safety and sanitation, harmful bacteria
