Summer is a high-incidence season for bacterial food poisoning. The Municipal Food Safety Office reminds the general public that a refrigerator is not a safe for food preservation and storage; many illnesses are caused by consuming stale or contaminated food from the refrigerator.
According to experts, there are two main reasons why food in the refrigerator can cause poisoning:
1. People often store raw and cooked food together in the refrigerator, which can lead to food contamination or spoilage, causing recontamination of the food.
2. The temperature of a refrigerator's冷藏室 (refrigerator compartment) is generally around 0-5°C. This temperature significantly inhibits the growth of most bacteria, but some psychrophilic bacteria, such as Escherichia coli, Salmonella typhi, and Staphylococcus aureus, remain active. Their rapid multiplication naturally leads to food spoilage. Consuming such food can result in systemic symptoms such as nausea, vomiting, abdominal pain, diarrhea, and dizziness.
To prevent "refrigerator food poisoning," experts recommend:
1. Households can consider using a low-temperature freezer at -18°C, which is more effective for family food preservation, storage, and reducing food recontamination;
2. Cooked food should not be stored in the refrigerator for too long (it must be reheated before consumption). Generally, bacteria are cold-resistant but not heat-resistant, and they die quickly at high temperatures;
3. When using a refrigerator, it is important to maintain its internal cleanliness and hygiene for long periods. Raw and cooked food should be stored separately, and the storage time should not be too long.