Foods that become 'toxic' when stored in the refrigerator

Most foods stay fresh longer when stored in a refrigerator, where the internal temperature is maintained at around 3 to 4 degrees Celsius. However, some foods can become toxic or spoil easily when refrigerated. Let's take a look at which foods you should be careful about.

 

◇Garlic, mold, and other toxins can develop

 

Garlic can grow mold and other toxins if stored in the refrigerator. Refrigerating garlic causes it to absorb moisture, becoming mushy and prone to sprouting and mold growth. Peeled garlic is more susceptible to mold than whole garlic. This is due to the phenolic compounds contained in the garlic skin. Phenolic compounds have antibacterial properties, acting as natural antioxidants that inhibit the growth of mold spores. Furthermore, garlic becomes vulnerable to mold from the moment it's peeled, as peeling damages the tissue.

Garlic with damaged tissues has a shortened shelf life due to ▲weight ▲loss of flavor ▲surface discoloration ▲microbial damage such as mold. Therefore, garlic should be stored in a refrigerator without peeling it. ▲Store in a cool, ▲dry, and ▲dark room temperature Good. Peeling garlic damages the tissue and exposes the surface, creating an environment where microorganisms can multiply and mold more easily than with peeled garlic. However, On the other hand, unlike whole garlic, it is recommended to store peeled garlic in an airtight container lined with a kitchen towel, closed with a lid, and refrigerated at 0 to 4 degrees Celsius to block moisture.

◇Tomatoes, moisture content decreases and sugar content drops

 

If you refrigerate tomatoes, they will stop ripening, their surface will become wrinkled, and their sugar content will drop. . Another problem is the loss of moisture due to the cold air in the refrigerator. Vitamin C content also decreases. A research team from the Department of Food Science and Technology at Pukyung National University investigated the vitamin C content of tomatoes after storing them for 5 days at 10 degrees, 20 degrees, room temperature (25 degrees), and 30 degrees. As a result, the vitamin C content increased as the temperature increased. Tomatoes Store at room temperature (25-30 degrees) away from sunlight rather than refrigerated. It is best to store it in the sun. Be careful, as nutrients can be destroyed if the temperature exceeds 30 degrees or if it is exposed to a lot of sunlight.

 

 

◇Mayonnaise, easily spoiled due to separated ingredients

 

Mayonnaise spoils easily when stored at low temperatures. .

Mayonnaise is made by mixing egg yolks, vinegar, cooking oil, salt, etc., and if stored at low temperatures, the ingredients will separate. To prevent the individual ingredients from separating, it must be stored at around 10 to 30 degrees Celsius. Therefore, It is best to keep it in a cool room temperature away from sunlight. However, after opening and exposing it to air, it's best to refrigerate it. However, if stored in the cold interior of the refrigerator, the oil layer may separate, so it's best to store it on the relatively warmer door shelf.