Thanks to the convenience of refrigerators, people can store food for weeks, sometimes even months. However, some of them become dangerous to health just one day after cooking, and the refrigerator will not save you from this.
According to dietitian Tracy Brigman from the University of Georgia and food safety expert Darin Detwiler from Northeastern University in Boston, special attention should be paid to eggs, rice, and melons.
These foods, when cooked or cut (in the case of melons), can cause serious food poisoning after just one day of storage in the refrigerator. Scientists explain why healthy foods can become dangerous.
Listeriosis affects lymphatic tissue and the nervous system, and also contributes to the formation of specific lesions in organs, most often in the liver. The disease is accompanied by diarrhea, fever, headache, and muscle weakness. Experts warn that even unpeeled hard-boiled eggs can remain safe for health for no more than one week.
Melon is also recommended to be consumed immediately after cutting. Even in the refrigerator, the flesh of the fruit becomes attractive to pathogenic microorganisms such as salmonella and listeria. Therefore, it is better to avoid purchasing pre-cut melon.
The netted and porous structure of the melon rind provides a reliable shelter for bacteria. It is nearly impossible to eliminate them, even with thorough cleaning of the rind. During cutting, pathogens can easily enter the flesh of the fruit, creating ideal conditions for their multiplication.
Similar undesirable consequences can arise from consuming boiled rice that has been stored in the refrigerator for more than one day. Cooking the grain does not kill all the bacterial spores that cause acute gastrointestinal disorders. This is reported by American scientists in an article published in the Daily Mail.
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