A Common but Overlooked Problem

The refrigerator is often seen as the safest place to store food. However, not all foods belong there. Improper storage can actually encourage the growth of bacteria and harmful pathogens, putting family health at risk.

1. Cooked Rice

Many households store leftover rice in the fridge for later use. But rice can contain spores of Bacillus cereus, a bacteria that survives even after cooking. If rice is left too long, these spores can multiply, leading to food poisoning.

2. Leafy Greens

Vegetables such as spinach, lettuce, and kale can harbor bacteria if not cleaned properly before refrigeration. The moisture trapped in leaves creates the perfect environment for microbial growth, especially when stored in sealed bags or containers.

3. Leftover Meat and Poultry

Storing cooked meat or poultry in the fridge for more than 2–3 days can be risky. Bacteria such as Salmonella and E. coli may thrive if the food isn’t cooled or reheated properly.

4. Dairy Products After Expiry

Milk, cheese, and yogurt are highly perishable. Even when kept in the fridge, they can quickly become a breeding ground for harmful bacteria once they pass their expiration date. Consuming spoiled dairy can cause severe digestive issues.

5. Cut Fruits

Fruits like watermelon, papaya, and cantaloupe become vulnerable once cut. The exposed flesh provides sugars and moisture that bacteria love. If not consumed within 24 hours, they may become unsafe to eat even when refrigerated.

Expert Advice

• Always store food in airtight containers.

• Keep your refrigerator at or below 4°C (40°F).

• Label leftovers with dates to avoid keeping them too long.

• Wash fruits and vegetables thoroughly before storage.