Are salads also dangerous? 7 foods that spoil quickly

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3. 1. Fish and seafood
   
   Fish and seafood are rich in protein, and bacteria can easily multiply in high temperatures during the summer. Especially if they are not fresh or not stored at the proper temperature, they can spoil quickly, so caution is needed. According to Seoul National University Hospital health data, seafood begins to spoil within 2 hours at room temperature. It is recommended to store them immediately in the refrigerator to maintain freshness.
   
   2. Dairy products
   
   Of course, dairy products such as milk, cheese, and yogurt spoil more easily in summer. The hot and humid weather of summer provides an ideal environment for bacteria to multiply on these products. According to the National Health Insurance Service, dairy products are especially prone to rapid bacterial growth and spoilage in hot and humid conditions, so it is important to consume them immediately after purchase or store them in the refrigerator right away.

3. Meat

Meat, especially raw meat and processed meat, spoils quickly even with slight increases in temperature during the summer. At high temperatures, bacteria proliferate rapidly in meat, increasing the risk of food poisoning. According to health data from Yonsei University Severance Hospital, meat should be stored at refrigeration temperatures below 4°C, and it is safe to consume within 2 hours after cooking.

4. Egg

Eggs have the potential to be contaminated with Salmonella bacteria, so special attention should be paid to storage during the summer. If left at room temperature, bacteria can multiply rapidly. According to the U.S. Food and Drug Administration (FDA), eggs should always be stored in the refrigerator and should not be left at room temperature for more than 2 hours.

5. Salad

Salads are made with fresh vegetables and dressing, so they can spoil easily at high temperatures. In particular, salads with dressing are more vulnerable. According to Seoul Asan Medical Center health data, it is best to consume salads immediately after preparation, and leftover salads should be stored in the refrigerator and eaten as soon as possible.

6. Cooked food

Cooked food is more prone to bacterial growth and spoils more easily in summer. In particular, rice, soup, and stew can quickly deteriorate if left at room temperature. According to a study by Johns Hopkins Medicine, cooked food should be refrigerated within 2 hours after cooking, and when reheating, it should be heated thoroughly before consumption.

7. Fruits

Summer fruits can spoil quickly due to their high water content. In particular, strawberries, cherries, and peaches tend to soften quickly and can develop mold. According to a study by Harvard T.H. Chan School of Public Health, fruits should be stored in the refrigerator to keep them fresh and consumed promptly.