Careful! Wrong usage of refrigerators may indirectly lead to food poisoning!

In the hot summer, food safety becomes even more important. This is the most active season for bacteria such as Escherichia coli (E. coli) and Staphylococcus aureus, both of which can cause serious food poisoning. Many people rely on refrigerators to store leftover food, believing it prevents spoilage. But does refrigeration really guarantee safety?

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Refrigerators Delay Growth, Not Kill Bacteria

Refrigerators do not kill microorganisms. Instead, low temperatures slow down their growth.

• Mold thrives best at 25–35 °C.
• Bacteria grow actively between 20–50 °C.
• Both prefer humid environments.

Refrigeration at about 4 °C and freezing at –18 °C only extend shelf life. They do not eliminate mold or bacteria. Some microorganisms can even survive and adapt in low temperatures.

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Hot Food and Refrigeration

Should you cool food first or put it into the refrigerator while still hot?

If hot food is placed directly inside, the sudden condensation raises humidity and temperature, creating favorable conditions for microbial growth. It also increases energy consumption. However, leaving food at room temperature is even riskier, as bacteria multiply rapidly.

According to the World Health Organization (WHO), food should not remain at room temperature for more than two hours. Modern refrigerators are designed to handle the load, so the safest practice is to refrigerate food once it has cooled to about 50 °C.

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Storage Guidelines for Food Safety

1. Do not overload: Keep refrigerator capacity below 70% to allow cold air circulation.
2. Use airtight containers: Prevent cross-contamination and mixed odors.
3. Label storage dates: Write the purchase or storage date to avoid forgetting items.
4. Clean regularly: Old or expired food may harbor harmful bacteria and molds.

Improper storage can result in nausea, vomiting, diarrhea, abdominal pain, or even fever—symptoms of foodborne illness. Vulnerable groups such as pregnant women, infants, the elderly, and those with chronic diseases must be especially cautious.

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Conclusion

Refrigerators are valuable tools for extending shelf life, but they only slow microbial growth—they do not guarantee food safety. By cooling food properly, avoiding overload, using airtight containers, and maintaining regular cleaning, households can significantly reduce the risk of food poisoning.

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