Even the most health-conscious people probably keep some potentially toxic items in their refrigerator, experts warn.
Many know the dangers of preserving unsealed canned goods, raw meat and fish, but there are some unsuspecting items that could cause health problems.
Food scientists highly recommend having ginger, garlic, onion, cucumber, and colorful peppers on the counter.
Storing those foods in the refrigerator encourages mold growth and changes their texture from crunchy and cool to soft and chewy.
The type of mold that can grow on some refrigerated foods is highly toxic.
Onions and garlic that have been in the refrigerator can develop black mold, which could lead to kidney damage, lung infections, fungal ear infections, and allergic reactions.
Meanwhile, hairy spots of Penicillium brevicompactum may sprout on ginger. If the spores are inhaled, they can cause respiratory problems.
If eaten, they can suppress the immune system, cause gastrointestinal upset, and potentially cause liver toxicity.
Food scientists highly recommend storing ginger, garlic, onions, cucumbers, and colorful peppers on the counter. Refrigerating these items can promote mold growth and cause their textures to change from crisp and cool to soft and chewy.
Alliums, which include garlic and onion, do not require refrigeration if stored in a cool, dry place with temperatures no higher than 65 degrees. Black mold can grow on onions, which aggravates asthma.
Garlic and onion
Alliums, the group to which garlic and onions belong, do not need to be refrigerated if they are kept in a cool, dry area that does not exceed about 65 degrees.
However, that’s only if they haven’t been peeled or sliced. Once they have been, food scientists recommend storing them in an airtight container in the refrigerator.
The cold, humid environment of the refrigerator converts the starches in alliums into sugars, making them soft and soggy faster.
Dr. Margarethe Cooper, a food safety and microbiology expert at the University of Arizona, saying: ‘If stored in an area of your home that is cool, well ventilated and dry, whole onions can have a shelf life of three months or even up to six months, as long as they are dry, firm, with the skin intact and It is not sprouting.
He added that they should be removed from the bags: “Leaving whole onions in a grocery bag without air circulation will reduce shelf life by locking in moisture and encouraging the growth of harmful microbes, such as mold.
‘High humidity levels can also cause onions to sprout. If the bag you bought or stored the onions in at the store is airtight, transfer them to a mesh bag or container that allows air circulation.
Refrigerated garlic can also grow green stalks after a few days, drastically shortening its shelf life. It can also turn bitter, altering the flavor of your favorite recipes, although the health risks are minimal.
Ginger
Whole unpeeled ginger can last for weeks if stored in a cool, dry place. Excess moisture can promote the growth of mold or bacteria, causing faster deterioration.
Cold, damp conditions can cause unpeeled ginger to become gummy and even moldy over time.
Cold can also dull the spicy, spicy flavor of ginger, which affects the foods it is cooked with.
In a cool, dry place, whole, unpeeled ginger will keep for weeks. Too much humidity can accelerate the growth of mold or bacteria and promote faster deterioration.
The mold spores in ginger can cause sneezing, congestion, rashes, or worsening asthma if inhaled.
Some molds, when ingested, can cause nausea and other gastrointestinal problems, liver and kidney damage, and immune suppression.
Mold produces mycotoxins such as aflatoxins and ochratoxin A, which according to the World Health Organization are “among the most poisonous mycotoxins.”
According to the WHO, the most notable effect of ochratoxin A “is kidney damage, but the toxin may also have effects on fetal development and the immune system.”
Cucumber
Cucumbers are sensitive to cold, wet conditions and can suffer “chilling injury,” resulting in soft spots and a watery texture that accelerates decay.
Cucumbers are sensitive to cold, damp environments and are prone to developing “cold injuries”: soft spots and a watery texture that accelerates decay.
Their flavor is best preserved by keeping them at room temperature on the kitchen counter, although the shelf life is reduced to just a few days.
Refrigeration could speed up the spoilage of cucumbers, especially when stored in an airtight container where condensation can accumulate.
The humid environment is ideal for mold growth, especially if the cucumbers are already softer.
Harmful bacteria such as salmonella and E. coli can proliferate on a rotten cucumber.
Cucumbers are also sensitive to the ethylene gas emitted by ripe fruits, such as apples, bananas, pears, kiwis and tomatoes. This can accelerate the decomposition of cakes stored nearby.
But if you insist on chilling cucumbers, limit it to no more than three days and eat them as soon as possible.
Colorful peppers
Cold, humid refrigerator conditions cause peppers to become soft and watery.
Colored peppers lose their freshness in the refrigerator by destroying their cellular structure.
The cold, humid environment of a refrigerator causes them to turn into a soft, watery mass.
Unless they have been cut, refrigeration is not necessary. They should be stored in a cool, dry place.
Maddy Rotman, Chief Sustainability Officer at Imperfect Foods, saying: ‘Moisture is the key here, as too much moisture can cause the peppers to lose their crunchy texture.
“Try a pantry or cabinet shelf.”
Honorable mentions
Although the instinct may be to store any opened jar of honey in the refrigerator, cold honey can crystallize and solidify.
To avoid white spots on the chocolate, keep it out of the refrigerator. These ‘blooms’ form when moisture dissolves the sugar, leaving a sandy white residue as it evaporates.
Like bell peppers, tomatoes can be ruined by refrigeration. However, the best tomatoes, already sliced, maintain their flavor best at room temperature.
Honey can also stay on the counter. Although the instinct may be to store any opened jar in the refrigerator, cold honey can crystallize and solidify.
It is also best to keep berries out of the refrigerator.
They spoil faster in cold, wet conditions, so a cool, dry alternative is best.
And if you prefer chocolate without white spots on the surface, keep it out of the refrigerator.
These white “blooms” are the result of moisture forming on the surface of the chocolate and dissolving the sugar. When the water evaporates, it leaves a sandy white residue.
Chocolate with flowers on its surface is safe to eat, but the texture becomes sandy and waxy.