If These 6 Items Are Found In Your Fridge, You Are Getting Food Safety Wrong!

Date March 30, 2018

When it comes to storing things in the fridge, people are never sure how much is too much. And it does not help that we are taught to throw all things organic and fresh in the fridge the minute we get home.


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Fridge etiquette

To start with, most people don't bother to abide by refrigerator etiquette. For instance, refrigerators should not exceed 40 °F or below to make sure food items remain in safe condition.

And if you own a fridge without an inbuilt thermostat, the proper thing to do is place one inside to monitor manually. But, good luck finding anyone who wants to go through that hassle.

Don't put these in a fridge.

Have you ever considered the possibility that refrigerating everything may be making things worse?

There are food items that age better out of the fridge, so it makes little sense to preserve them by keeping them cold or frozen.

Wondering what should go into a fridge and what shouldn't? Here's a list:

1. Bananas


Not all fruits are best served cold, and bananas lead the park. They retain nutrients better outside the fridge, so place them on the counter. Besides, the moisture in the fridge will make them rot anyway.

2. Potatoes


These will go rotten in the fridge because of moisture. They are better off left dry and with access to air.

3. Onions

The rule for this is simple. Unpeeled onions stay out of the fridge. Peeled onions stay in a covered container in the fridge.


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4. Avocado


Unripe avocados should not be put in the fridge. And the only reason a ripe one should be put in the fridge is if it will not be consumed immediately.

5. Bread


These have no business getting in a fridge even if it makes perfect sense to throw them in. Being in the fridge make bread dry. The only way bread should be in the fridge is in sandwich form.

6. Garlic


Refrigerator temperature will do nothing for garlic but make it grow. It will make it rubbery and change its color.

Germs are still around.

It may not look like much, but when it comes to fridge etiquette, a little mistake can have big consequences. Remember germs? They seem very outdated in our fast-paced world of fast foods and quick gratification. But, they still have the power to affect our lives.


One common mistake people make when it comes to food safety is tasting food to see if it’s still good. Another is putting cooked meat back on a plate that held raw meat.

All it takes is 15 to 20 cells of salmonella in undercooked food, for poisoning to occur. And just a small taste of food with botulism toxin can be the difference between life and death.

Get food smart today!

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This material is provided for informational purposes only. Some of the products and items discussed in this article may cause an allergic reaction and damage your health. Before use, consult a certified technician/specialist. The editorial board is not responsible for any harm or other consequences that may be caused by the use of the methods, products or items described in this article.

Food Food Safety