The three foods you should NEVER keep in the fridge

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Having leftovers? The experts advise against storing all parts of last night's meal in the refrigerator.

Experts caution that keeping certain foods at too low a temperature could lead to severe food poisoning.

There are three kinds of ingredients that do not require refrigeration.

Among the top ingredients that she has decided to stock up on, onions take the lead.

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The high water content of the onion creates a suitable environment for fungal spores to flourish, leading to unpleasant symptoms such as vomiting, stomach cramps and diarrhoea if ingested.

It is because mould on food can produce mycotoxins - poisonous chemicals harmful to the body - making you fall ill.

Onions are better kept in a cool, dark, and dry place, for instance in a storage cupboard, as claimed by Ms Sanghvi.

Storing garlic in the refrigerator poses similar hazards.

Ms Sanghvi berkata: 'Bawang putih boleh tumbuh dan menjadi lembut sehingga kehilangan rasa dan kekuatannya jika disimpan dalam peti sejuk.

'Rasuah yang rasa pahit dan kurang menarik, dan juga membentuk bercak-bercak yang berubah menjadi jamur yang tidak sihat untuk kesihatan.'

According to Ms Sanghvi, potatoes stored in the fridge can be potentially hazardous.

'She cautioned that refrigeration causes starches to break down into sugars, making the product taste sweeter and develop a gritty texture,'

'The high temperature cooking of such potatoes, she pointed out, results in the formation of acrylamide, a substance that can be hazardous to one's health,' she added.

risk.

This remains a topic of ongoing discussion and debate.

For many years, it was believed that storing vegetables at low temperatures caused the formation of excess sugars.

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In 2023, the Food Standards Agency (Lembaga Standard Makanan) has revised its guidelines now stating that potatoes may be stored either in a refrigerator or in a cool, dry area.

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Acrylamide is formed when asparagine, a type of amino acid, undergoes a chemical reaction at high temperatures.

The major formation of acrylamide happens during deep frying and roasting processes. However, soaking or blanching potatoes beforehand when roasting or frying can help prevent its formation.

Boiled or baked potatoes do not contain acrylamide.

Ms. Sanghvi also points out the ingredients that can become undrinkable or no longer suitable to eat if they are not stored properly in the fridge, aside from those that are toxic to begin with, the ones that can become quite unpleasant if kept in a fridge.

One fruit that should remain at room temperature, rather than in the refrigerator, is bananas.

Ms Sanghvi cautioned that low temperatures can cause bananas to turn brown and become soft and mushy because it alters their ripening process.

Ginger actually stays fresher when stored outside the fridge.

This is because refrigeration causes ginger to become dry and lose its moisture, resulting in a loss of freshness and flavour, leaving it unsuitable for cooking.

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