After eating a peach that had been in the refrigerator for half a month, Mr. Li, a 28-year-old from Fuzhou, developed symptoms of coughing, chest tightness, and chest pain. He was misdiagnosed with pneumonia, which delayed his treatment. He actually had "pulmonary cryptococcosis." Doctors warn: *Cryptococcus neoformans* is a yeast that easily resides in spoiled and rotten fruits and vegetables. So, in our daily lives, how should we avoid eating pathogenic fruits and vegetables? This is related to their storage time and temperature. Be especially careful with the following types of fruits and vegetables.
Bananas: Storing bananas below 12°C will cause them to turn black and rot.
Fresh lychees: Placing lychees in a 0°C environment for one day will cause their skin to turn black and their flesh to lose its flavor.
Tropical fruits: Due to their sensitivity to cold, they are not suitable for refrigeration. Refrigeration can instead "freeze-burn" the fruit, causing its surface to pucker and develop black or brown spots. This not only depletes its nutritional value but also makes it spoil more easily. Unripe fruits should never be put in the refrigerator, as they will struggle to ripen properly. The correct method is to store them in a place that is away from light, cool, and well-ventilated.
Tomatoes: After being frozen by low temperatures, the flesh of tomatoes becomes watery and mushy, or it may split. The surface can develop black spots, and they won't cook properly, lacking fresh flavor. In severe cases, they will rot.
Cucumbers: Cucumbers left in the refrigerator for too long can become "frozen"—they will turn black, become soft, and lose their flavor. Cucumbers may also grow a fuzzy, sticky surface. This is because the typical refrigerator temperature is around 4°C to 6°C, whereas the ideal storage temperature for cucumbers is 10°C to 12°C, and for bell peppers, it's 7°C to 8°C. Therefore, they should not be stored for long periods. The ideal storage temperature for cucumbers, eggplants, and tomatoes is between 7.2°C and 10°C.
Leafy greens: They tend to spoil easily when refrigerated. It's best not to store them directly in the refrigerator. The ideal storage temperature for vegetables like cabbage, celery, onions, and carrots is around 0°C. Pumpkins should be stored above 10°C.
Chocolate: Chocolate taken out of the refrigerator often develops a white film on its surface. This not only causes it to lose its original rich flavor but also promotes bacterial growth. The best temperature for storing chocolate is between 5°C and 18°C. During the summer when room temperature is high, you can first seal it in a plastic bag before placing it in the refrigerator. When taking it out, do not open it immediately. Let it slowly return to room temperature before consuming.
Although bruised fruit often presents an unpleasant brown color, this is just due to broken fruit cells and can still be eaten if the damage is recent. However, for moldy or rotten fruit, experts note that when mold is visible to the naked eye, it means the fruit has already been heavily colonized by mold. These molds are primarily *Penicillium*, and the patulin they produces can cause gastrointestinal disorders, kidney edema, and other illnesses. Although the mold itself may only be on the spoiled part, the patulin it produces can spread throughout the fruit. Therefore, even cutting away the moldy portion may not be safe. The most reliable way to handle moldy fruit is to discard it.
Experts remind us that if you eat stale fruits and vegetables and experience mild stomach pain or diarrhea, you can take medicine to relieve it yourself. However, once symptoms such as fever, coughing, chest tightness, or chest pain appear, you should seek medical attention promptly and inform the doctor about your recent consumption habits. The doctor will make a judgment based on your condition and may arrange for further testing if necessary.