5 foods left in the refrigerator for a long time are extremely harmful to health

Cold rice/leftovers

Cold rice and leftovers are ideal environments for the growth of Bacillus cereus, a type of bacteria that produces toxins that cause vomiting and diarrhea. The slow cooling process creates conditions for bacteria to multiply. Reheating many times does not ensure complete destruction of bacteria and toxins, increasing the risk of poisoning. Spicy foods, especially spices that are easily spoiled, can easily produce toxic substances when refrigerated.

Leftover food should be stored in a sealed container in the refrigerator for no more than 2 days. Reheat food to at least 70°C to kill bacteria. Do not reheat food more than twice. For leftover rice, cook new rice.

Raw eggs (especially cracked or broken eggs)

Egg shells have small holes, creating conditions for Salmonella bacteria to penetrate and grow. Cracked or broken eggs create a "gateway" for bacteria to penetrate more easily. A humid refrigerator is a favorable environment for Salmonella to grow. When eggs are refrigerated for too long, the egg whites and yolks can easily spoil.

Choose eggs with clean, intact shells. Wipe the shells clean before storing. Store eggs in separate containers in the refrigerator and use eggs within 3-5 weeks of purchase. Discard cracked, broken or smelly eggs. When preparing eggs, cook them thoroughly.

Pre-cut/washed green vegetables

Pre-cut green vegetables are easily oxidized, losing vitamins and minerals. Vegetables washed before storage are easily soggy and crushed. The humid environment in the refrigerator creates conditions for bacteria and mold to grow. Some green vegetables contain nitrates, when stored for a long time in the refrigerator, nitrates can be converted into nitrites, a substance harmful to health.

Green vegetables should be stored intact in plastic bags with air holes, and washed before eating. If pre-cut, wrap the vegetables tightly and use within 1-2 days. Vegetables and tubers should be drained and kept dry when stored in the refrigerator.

Opened canned food

After opening the lid, food is exposed to air, making it susceptible to bacterial contamination. The metal layer inside the can can be corroded by the acid in the food, releasing heavy metals into the food. Especially acidic foods. Therefore, leftover food should be transferred to a plastic or glass container with a tight lid and the food should be used within 1-2 days. Do not use food from a can that is swollen, rusted or dented. Check the expiration date carefully.

Homemade sauces

Homemade sauces, especially those containing eggs or milk, are ideal breeding grounds for bacteria. The quality and flavor of sauces can change when stored in the refrigerator. Homemade sauces usually do not contain preservatives, so they do not have a long shelf life.

Leftover sauce should only be stored in a sealed container in the refrigerator for no more than 1-2 days. Discard sauce that shows signs of change in color, flavor or texture. When preparing, ensure hygiene and clean ingredients.