5 well-known foods that are better to eat quickly and not store in the refrigerator

By Jurassic JennMar 29, 2024 09:36 AMFood Life hack
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5 well-known foods that are better to eat quickly
5 well-known foods that are better to eat quickly. Source: www.cnet.com

Even children know that foods spoil, and some of them especially quickly. Nevertheless, we often forget about this and leave food in the fridge for several days, risking serious poisoning.

"Thus," writes the SSPDaily, "experts responsible for food safety warn that certain foods can spoil in one or two days, even if they are prepared according to all the rules. In particular, Dr. Tracy Brigman, a registered dietitian and clinical assistant professor of nutrition at the University of Georgia, told the publication that most leftovers are perfectly edible for the first 3-4 days if they are pre-cooled for 2 hours and packed in an airtight container. "However," she said, "there are exceptions to this list - food that is more favorable for bacterial growth should be consumed as soon as possible.

Here are 5 well-known foods that can cause serious harm to your health if you don't eat them within a day of purchase.

Boiled eggs

Do not peel hard-boiled eggs if you want them to last longer than 24 hours. The eggshell is a protective shell against bacteria. And if it is removed, they quickly penetrate the pores of the egg.

This primarily concerns the bacterium Listeria, which is also often found in unpasteurized milk, soft cheese, vegetables, and meat products.

For your information, the symptoms of listeria infection - headache, confusion, muscle pain, and fever - usually do not appear immediately, but after one to four weeks.

How to store boiled eggs properly?

After cooking, it is recommended that you quickly cool them in an ice bath and put them in the refrigerator for the next two hours. But boiled eggs are safe in their shells for one week.

Minced meat

Ground meat should be stored in the refrigerator for one to two days, after which it begins to spoil. Dr. Brigman says that due to the high level of humidity, meat can become a breeding ground for bacteria immediately after refrigeration.

"Bacteria from the surface of raw, chopped meat and sausage can get into the product during the grinding process. And to destroy them, minced meat must be cooked according to all the rules," she said.

In addition to salmonella, minced meat is also a center of infection with E. coli, a bacterium whose natural carrier is cattle. Most of its species are harmless, but some can cause stomach cramps, bloody diarrhea, and vomiting.

Cantaloupe melon

Experts warn that cantaloupe should not be stored in the refrigerator for a long time, because pathogenic microorganisms such as salmonella and listeria multiply very quickly on its surface.

Cantaloupe should be eaten immediately after it is cut. Therefore, never buy pre-made slices of this melon.

Another problem is that it is impossible to effectively clean the outside of the cantaloupe, and the inside of the fruit maintains the ideal pH level for bacterial growth.

Raw chicken

If you buy a chicken and forget about it for a few days, it's best to throw it away. In particular, medicine recommends keeping raw chicken in the refrigerator for one to two days. And after cooking, no more than four days.

Birds are especially susceptible to salmonella infection because their meat is less dense, making it easier for bacteria to penetrate.

Washing the chicken will not get rid of the bacteria either. In fact, it only increases the risk of contaminating the sink and countertop with splashes of already contaminated water.

As for freezing, raw chicken can be stored in the freezer for 9 months, after which it should be considered unfit for human consumption.

Cooked rice

Despite the fact that rice can be stored for months on the shelf, it spoils in the refrigerator within a day. This is because rice is susceptible to the spore-forming bacterium Bacillus cereus, which is usually found in raw and unprocessed foods such as potatoes, peas, beans, and some spices.

These bacteria are most commonly found in rice and other grains. Especially if they were stored at room temperature or in a "warm" refrigerator.

"Cooking doesn't kill the spores, so if you leave cooked rice or pasta at room temperature, they can multiply quickly and produce significant amounts of toxin, " warns Dr. Brigman.

Symptoms of illness caused by Bacillus cereus include vomiting, diarrhea, and abdominal cramps. And the elderly with weakened immune systems are most susceptible to infection.

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