Risk of food poisoning due to storing too much food in the refrigerator

Storing too many types of food in the same refrigerator compartment hinders cooling, causing food to spoil quickly, increasing the risk of food poisoning when consumed.

To mix food

Many people think that putting food in the refrigerator is safe from spoilage. Meat, fish, vegetables, and tubers are mixed together. Leftover food is just put in the refrigerator. Many people even leave it for days. This is the cause of many cases of poisoning and diarrhea.

Ms. Vu Thi Hoa (Nguyen Chi Thanh, Hanoi) shared that she is naturally careful, so during the holidays, she often has the habit of buying a lot of food to fill the refrigerator.

'Recently hearing that typhoon Yagi is about to sweep through the northern provinces, like many other housewives, I also stocked up on a lot of food from meat, fish, vegetables, eggs, milk, etc. in the refrigerator ,' said Ms. Hoa.

However, according to Ms. Hoa, yesterday her family members showed signs of digestive disorders, some had stomach cramps, some had diarrhea. Luckily, the symptoms were mild and after taking medicine, the symptoms went away.

After consulting with her doctor, she learned that the reason her family had stomachaches could be due to a common mistake that not only her family but many others make, which is leaving eggs and milk in the refrigerator door. Opening and closing the refrigerator door causes the temperature in the refrigerator door to change frequently, which is not suitable for preserving these two foods.

Refrigerator doors are only suitable for foods that have a long shelf life and can withstand temperature fluctuations such as spices and dry goods.

'Or maybe I mixed fresh food and processed food, which also increased the risk of food poisoning. Bacteria from unprocessed meat, fish and vegetables can easily infect cooked food ,' said Ms. Hoa.

Putting too much food in the refrigerator causes food to spoil quickly and can easily cause food poisoning.

Defrost food multiple times

Unlike Ms. Hoa, Ms. Hoang Thi Nhung (Nui Truc, Hanoi) has the habit of defrosting food many times.

'After going to the market, I usually put a large piece of meat in the freezer. When I need it, I defrost it. If I don't use it all, I put it back in the freezer.'

However, according to experts, this is an extremely dangerous practice.

Nutritionist Nguyen Thi Thu Huyen, Tam Anh General Hospital, Hanoi, said that refreezing food creates conditions for remaining bacteria to thrive. Food should be divided into appropriate portions and used up after defrosting.

In case of accidental thawing, the remaining portion should be placed in a sealed food container, set aside in a separate area and used as soon as possible. Food that has been completely thawed, then reheated to room temperature or left out of the refrigerator for more than two hours should not be used.

Foods thawed and frozen multiple times can lose texture, flavor, appearance and quality, reducing their taste.

Improper storage in the refrigerator can cause poisoning

Refrigerators are an effective tool for preserving and storing food, especially during storms and floods. However, storing food in the refrigerator does not mean you do not have to worry about food poisoning.

Doctor Truong Thi Minh Hien - Nutrition Department, Thu Duc Regional General Hospital said that improperly preserving food in the refrigerator will reduce nutrients and can produce many toxic substances that are harmful to health.

Some notes when storing food in the refrigerator: do not put too much food in the refrigerator; clean the refrigerator periodically every 3-6 months; arrange each food group properly to avoid cross-contamination.

In particular, people should not leave food for too long, set the appropriate temperature for each type of food, and classify and package food before putting it in the refrigerator.

Doctor Hien recommends the following ideal temperatures for preserving common foods: Meat (below -12 degrees Celsius), thawed meat (0 to 4 degrees Celsius); fish and seafood (frozen -18 degrees Celsius, thawed 0 to 4 degrees Celsius); vegetables (0 to 4 degrees Celsius); milk, dairy products (2 to 4 degrees Celsius); eggs (3 to 5 degrees Celsius).

Experts advise that digestive infections rarely affect adults, but there is a risk of serious complications in people with weak immune systems such as children and the elderly.

If not treated promptly, gastrointestinal infections can lead to many problems such as irritable bowel syndrome, intestinal bleeding causing severe infection, inflammatory bowel disease, ulcerative colitis, chronic gastritis.

Patients should see a doctor if they experience symptoms of foodborne illness such as loss of appetite, headache, nausea, and diarrhea. These symptoms usually begin within 24 hours of eating contaminated food, but can sometimes appear several days or weeks later, depending on the type of bacteria causing the illness.