Thais do everything! 5 types of food that spoil quickly – risk of bacterial contamination, even when stored in the refrigerator
Some foods have a very short “shelf life”. Even if stored in the refrigerator. If left for too long, what you eat can go bad and become full of bacteria.
Storing food in the refrigerator doesn’t mean it will last forever. And it’s frustrating to find out that food you bought just a few days ago has gone bad. To avoid this problem, it’s important to know which foods have a short shelf life, even when stored in the refrigerator.
- Cut watermelon
The trick to extending the shelf life of watermelon is to not cut it until you are ready to eat it within a day.
“Whole watermelon can be refrigerated for a long time. But once cut, it goes bad quickly. The water evaporates from the flesh and reduces the sweetness,” warns nutritionist and plastic surgeon Zulinu Kylie Bensley.
Cutting watermelon also increases the surface area exposed to air, making it easier for bacteria to enter the watermelon through the cut, air, knives, plates, or even saliva from talking nearby. These increase the risk that bacteria will alter the quality of the watermelon and potentially make you sick when you consume it.
- Kale
According to nutrition and health expert Adita Lang. Kale can be stored in the refrigerator for about 3 days. She recommends soaking the stems in a glass of water to keep them fresh.
“Most people usually store kale in a bag and put it in the greens section right after buying it,” she says. “But this เล่นเกมคาสิโน UFABET ทันสมัย ฝากถอนง่าย method causes the kale to start wilting and becoming soft due to the lack of necessary moisture, which can lead to mold and spoilage.”
- cooked rice
Bensley cautions that leftover rice should be eaten within one to two days of cooking.
“The cause is the spores of the bacteria Bacillus cereus, which are pathogens that cause foodborne illnesses,” she said. “The spores are heat-resistant and are not destroyed during cooking, but can grow and produce bacteria when the rice cools or is exposed to dangerous temperatures between 4 and 60 degrees Celsius.”
4.Lettuce
“Lettuce or salad greens have a high water content, which refers to the ratio of the water vapor pressure in the food to the water vapor pressure of pure water,” Bensley explains. “The higher the ratio, the more water is likely to escape from the vegetable cells and into the bacterial cells.”
However, lettuce can be stored for up to 30 days simply by wrapping the leaves in foil. “The moisture content of lettuce can be reduced by placing a paper towel in the bag or container,” she adds. “The paper towel will absorb the water that evaporates from the leaves and prevent mold and spoilage.”
- Boiled eggs, especially soft-boiled eggs
While raw eggs are not particularly dangerous, hard-boiled eggs should be consumed within a week of being refrigerated. “Boiled eggs, especially soft-boiled eggs, can harbor bacteria such as salmonella or listeria, which can live on the shell. It’s best to discard cracked eggs before consuming them,” says Kristin Kirkpatrick, M.D., a nutrition expert in the Cleveland Clinic’s division of preventive health and medicine.
“Eggs should be stored at a temperature of about 4 degrees Celsius or colder to prevent bacterial growth.”