Your refrigerator may seem safe, but dangerous bacteria can still lurk inside. Refrigeration slows the growth of harmful pathogens, but it doesn’t stop them entirely. Some foods are more prone to contamination than others, making proper storage and handling essential.
Raw poultry and meat pose the highest risk, often carrying Salmonella or E. coli. Always store them in sealed containers on the lowest shelf to prevent cross-contamination and cook them to the proper temperature. Deli meats and soft cheeses, like queso fresco, are also risky due to the potential presence of Listeria, which can grow even in cold environments. These should be consumed quickly and kept at or below 40°F (4°C).
Cooked rice might seem harmless, but it can contain Bacillus cereus spores that survive cooking and multiply if left at room temperature. Refrigerate rice within two hours and eat it within 24 hours. Fresh produce, particularly pre-washed leafy greens, and sprouts, can carry bacteria from contaminated water or handling. Even if labeled “pre-washed,” it’s best to rinse produce thoroughly before eating.
Smoked and cured fish can also harbor Listeria if stored too long, while leftovers and dairy products should be kept in airtight containers and consumed promptly. When it comes to food safety, don’t rely on sight or smell- if in doubt, throw it out!
