The alarming fridge mistake that could be putting your health at risk
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Food safety is something we often take for granted, especially when it comes to how we store everyday ingredients.
But what if some common practices in your kitchen are actually putting your health at risk?
A recent revelation has sparked fresh concerns about how certain foods react to refrigeration—and the consequences could be more serious than you think.
Some leftovers from last night's dinner could pose a health risk if stored incorrectly, experts warned.
In fact, refrigerating certain ingredients may lead to food poisoning, according to one nutritionist.
Jhanvi Sanghvi, a clinical nutritionist from India, explained that three common foods should never be kept in the fridge.
Onions topped the list. Ms Sanghvi noted that refrigerating onions creates moisture, encouraging mould growth.
She warned this can result in fungal spores producing harmful mycotoxins, potentially causing stomach cramps, diarrhoea, and vomiting.
‘Onions should instead be stored in a cool, dark, and dry place, such as a cupboard,’ she advised.
Garlic was another food Ms Sanghvi discouraged storing in the fridge due to similar risks.
‘Garlic can sprout and become rubbery when refrigerated, losing its flavour and potency,’ she explained.
‘It may taste bitter and less appealing, at the same time develop moulds and fungi which is harmful for health.’
Potatoes also made the list. Ms Sanghvi stated refrigeration converts potato starch into sugars.
‘Cooking these altered potatoes at high temperatures can produce acrylamide, a potentially harmful compound,’ she said.
Experts have long debated whether cold-stored potatoes pose a cancer risk.
The Food Standards Agency in 2023 stated potatoes can be kept in the fridge or in a cool, dry place.
However, Professor Thomas Sanders from King’s College London questioned the cancer theory.
‘Acrylamide is formed at high temperatures by a reaction with an amino acid asparagine,’ he said.
‘Blanching or soaking potatoes before roasting or frying reduces acrylamide formation,’ he explained.
Aside from health concerns, Ms Sanghvi pointed out foods that lose their quality when refrigerated.
Bananas, for instance, should remain in the fruit bowl to avoid turning ‘brown and mushy’.
She also mentioned ginger, which she said becomes dry and loses its flavour in the fridge.
‘This makes the root useless for cooking,’ Ms Sanghvi added.
Avoiding the fridge for these foods not only preserves their taste but also helps keep them safe.
Have you been storing any of these foods the wrong way? Share your story in the comments.
But what if some common practices in your kitchen are actually putting your health at risk?
A recent revelation has sparked fresh concerns about how certain foods react to refrigeration—and the consequences could be more serious than you think.
Some leftovers from last night's dinner could pose a health risk if stored incorrectly, experts warned.
In fact, refrigerating certain ingredients may lead to food poisoning, according to one nutritionist.
Jhanvi Sanghvi, a clinical nutritionist from India, explained that three common foods should never be kept in the fridge.
Onions topped the list. Ms Sanghvi noted that refrigerating onions creates moisture, encouraging mould growth.
She warned this can result in fungal spores producing harmful mycotoxins, potentially causing stomach cramps, diarrhoea, and vomiting.
‘Onions should instead be stored in a cool, dark, and dry place, such as a cupboard,’ she advised.
Garlic was another food Ms Sanghvi discouraged storing in the fridge due to similar risks.
‘Garlic can sprout and become rubbery when refrigerated, losing its flavour and potency,’ she explained.
‘It may taste bitter and less appealing, at the same time develop moulds and fungi which is harmful for health.’
Potatoes also made the list. Ms Sanghvi stated refrigeration converts potato starch into sugars.
‘Cooking these altered potatoes at high temperatures can produce acrylamide, a potentially harmful compound,’ she said.
Experts have long debated whether cold-stored potatoes pose a cancer risk.
The Food Standards Agency in 2023 stated potatoes can be kept in the fridge or in a cool, dry place.
However, Professor Thomas Sanders from King’s College London questioned the cancer theory.
‘Acrylamide is formed at high temperatures by a reaction with an amino acid asparagine,’ he said.
‘Blanching or soaking potatoes before roasting or frying reduces acrylamide formation,’ he explained.
Aside from health concerns, Ms Sanghvi pointed out foods that lose their quality when refrigerated.
Bananas, for instance, should remain in the fruit bowl to avoid turning ‘brown and mushy’.
She also mentioned ginger, which she said becomes dry and loses its flavour in the fridge.
‘This makes the root useless for cooking,’ Ms Sanghvi added.
Avoiding the fridge for these foods not only preserves their taste but also helps keep them safe.
Have you been storing any of these foods the wrong way? Share your story in the comments.
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in the fridge. I thought everyone knew this
