When the four words “stomach cancer” appeared on the endoscopy report, the examination room instantly fell into suffocating silence. No one expected that Xiao Lin, a 28-year-old office worker in China—who only often suffered from bloating and acid reflux—would be diagnosed with such a frightening disease. According to the doctor, the cause was linked to foods that had been kept for too long in her home refrigerator.

The trio of “culprits” in the fridge that may cause cancer

1. Wood ear mushrooms soaked overnight

If wood ear mushrooms are soaked for more than 8 hours, they can produce mycotoxin acid—a highly toxic substance that is not destroyed even by boiling. More dangerously, when stored in the refrigerator, wood ear mushrooms can interact with other bacteria and generate nitrites, a substance with carcinogenic potential.

Because Xiao Lin loved dishes such as stir-fried vermicelli, meatballs, and spring rolls, she often soaked large amounts of wood ear mushrooms and stored them in the fridge for convenience—unintentionally bringing toxins into her body that way.

Tip: To avoid this mistake, only soak the amount you plan to eat. It’s best to consume them within the same day and avoid refrigeration.

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2. Repeatedly thawed frozen meat

Whenever Xiao Lin thawed meat and didn’t finish it, she put the leftovers back into the freezer. This cycle of thawing and refreezing happened over and over, creating the perfect environment for bacteria to multiply. Each thaw weakens the meat’s cellular structure, making it easier for bacteria to grow.

Experiments have shown that by the third thaw-and-refreeze cycle, the bacterial count can exceed safe limits by up to 15 times. The safer solution is to divide meat into smaller meal-sized portions and store them in sealed bags.

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3. Moldy fruit

Like many people, Xiao Lin hated to waste fruit. When she saw mold, she simply cut it off and ate the rest. But she didn’t realize that mold toxins had already spread throughout the fruit. The part that looked clean was not necessarily safe.

This is especially dangerous with high-water-content fruits like apples and pears, as mold can produce patulin, a toxin that seeps through the entire fruit. The best approach: once you see mold, discard the fruit immediately—don’t risk your health out of thriftiness.

Another concern: some vendors selling pre-cut fruit trays may use slightly spoiled fruit, trimming off the visible mold and packaging the rest to look fresh. If you often buy ready-to-eat fruit like this, choose trusted and reputable sellers to avoid consuming contaminated produce unknowingly.

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Bad refrigerator habits that make food spoil faster

It’s not just moldy or spoiled foods that raise cancer risks—using your refrigerator incorrectly can also put you at risk. Common mistakes include:

Overstuffing the fridge

When your refrigerator is more than 70% full, cold air can’t circulate properly. Cooling efficiency drops by up to 30%, and food spoils faster. To avoid this, leave at least a fist-sized gap for air circulation. Store cooked food on upper shelves and raw food below to prevent cross-contamination.

Putting hot food directly into the fridge

The temperature range between 60°C and 4°C is ideal for bacteria growth. If you need to store hot food, divide it into shallow dishes, cool it down in an ice bath, or let it cool at room temperature before refrigerating.

Neglecting the refrigerator gasket (door seal)

Research shows that up to 83% of refrigerator gaskets contain mold. The rubber seal is prone to collecting moisture, crumbs, and dirt, making it a breeding ground for fungi. Clean it monthly with warm water and baking soda, paying special attention to the deep grooves where mold hides.