The Most Dangerous Foods In Your Refrigerator, According To Foodborne Illness Experts

You open up your fridge all the time — out of hunger, boredom or simply a need to find something to cook for dinner. As great as it is to have food standing by whenever you need it, there are also dangers lurking in that chilly appliance. Is there bacteria brewing in three-day-old cooked rice? Or on the fresh salad greens? Or maybe that raw chicken that’s dripping everywhere? 

We talked to experts about the foods that can pose the greatest danger to health. First, it’s important to understand your level of risk. “The truth is, all food can potentially cause food poisoning,” said Dr. Daniel Atkinson, clinical lead at Treated.com, an online health care service company. “Food that’s been left out too long, has been kept in the fridge past its use-by date or leftovers that aren’t reheated properly can all be contaminated with harmful bacteria.”

Be careful with high-protein foods, fresh vegetables and cooked rice.

There are general categories of food that deserve extra care in their storage. If you’re looking for the most likely culprits, “Think of those high-protein foods that pathogens love, like meat, fish, milk, cheese and eggs,” said Matt Taylor, senior manager of food consulting at the National Sanitation Foundation, a nonprofit organization that develops and certifies standards for food safety and sanitation. His view was echoed by consulting food scientist Bryan Quoc Le, who pointed to other high-protein culprits like Mexican soft cheese, smoked fish and unpasteurized milk. 

Another concern is what’s called “ready to eat” meat or poultry, which includes deli meats sliced at the counter, said University of Connecticut associate professor Dennis D’Amico, whose expertise includes food microbiology and safety. He also said that pathogens can contaminate fresh produce, including mushrooms, leafy green prepackaged salads and sprouts. “Most fresh produce should be washed and scrubbed with a produce brush at home,” he said. “Just remember to clean and sanitize the scrubbing brush.” 

Another possible danger comes in cooked rice, which Atkinson explained: “Before it’s even cooked, rice can contain spores of a bacteria known as Bacillus cereus,” he said. “This bacteria can still pose a threat after rice has been cooked, and the risk of becoming ill from eating it is much higher if cooked rice isn’t handled the right way.” He warned that rice should never sit out on a countertop at room temperature. “Refrigerate rice as soon as it’s cooled down, and eat it within 24 hours. One misconception might be that rice that’s unsafe to eat will show visible signs of being off, such as being moldy or having an unusual smell. But this might not always be the case.”

And, he said, you need to be just as cautious with takeout rice, which might have even more potential to do harm. “Additives and spices in fast-food rice might mask signs that it needs discarding, and there’s no way of knowing how long it was stored before being cooked to order,” he said. “For this reason, you should probably avoid putting it in your refrigerator altogether and toss it out when the meal is over.” 

Sight and smell can’t always save you (nor can refrigeration).

If you think you’ll be able to use your senses to uncover food dangers, that may not necessarily be the case, the experts said. “Don’t believe that if it smells good, it’s safe to eat,” said registered dietitian Tracee Yablon Brenner. “Actually, a good deal of harmful bacteria, such as salmonella and listeria, don’t influence the smell, taste or appearance of food. Bacteria that’s spoiled might make some food smell terrible, but bacteria also can flourish unnoticed.”

As handy as refrigeration is, it’s not foolproof, said Jason Reese, an attorney who specializes in foodborne illnesses and personal injury. “One of the biggest misconceptions I’ve seen is the belief that cold temperatures and refrigeration completely stop the growth of bacteria,” he said. “While it can slow growth, it doesn’t totally eliminate it, especially for dangerous pathogens, including listeria.”

Still, keeping your fridge at the proper temperature is very important. “Higher refrigerator temperatures can facilitate pathogen growth, which increases the risk of illness and more serious complications,” D’Amico said. “The preferred refrigeration temperature is 2° to 4° Celsius (35.6° to 39.2° Fahrenheit), but studies have shown that average consumer refrigerator temperature is closer to 7° C (44.6° F).”

Lazy mistakes you should stop making.

If you’re in the habit of tossing a half-eaten bowl or can of food directly into the fridge, you may want to rethink that, Le said. “Uncovered foods can easily incubate and spread microorganisms, as the air in the refrigerator is constantly moving and can transport spores around to other foods.” 

If you’ve served a meal and are enjoying just sitting around the table afterward, don’t forget that food needs to be refrigerated quickly, said Mitzi Baum, CEO of the nonprofit Stop Foodborne Illness. “Bacteria are always on the move and can grow in perishable foods like meat, eggs, salads, cut fruit and casseroles within as little as two hours,” she said. 

And if you happen to hear something on the news about a food recall, don’t ignore it. “Take recalls seriously,” she added. “When a product is recalled, consumers should act quickly to remove it from their homes.”

Give yourself permission to waste food.

“If you aren’t sure how long food has been in the fridge, throw it away,” Taylor said. But to prevent future food waste, he had this handy idea: “Keep a roll of painter’s tape and a permanent marker in your kitchen, so you can easily label items with names and dates when you store them. Always review food labels for expiration and ‘best by’ dates, as well as serving and safe storage directions.”

“If you’re serious about avoiding getting sick from the food you eat, it always makes sense to make practical decisions,” Atkinson said. “The old adage ‘if in doubt, throw it out’ is a solid rule of thumb when it comes to food safety, and while it might feel wasteful at times to throw out food that’s suspect, you’ll feel better knowing you’re taking fewer risks.”

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