Food Policy Expert Warns Against Putting Warm Leftovers in the Fridge
A food policy expert has taken to social media to share a crucial reason why hot food should not be placed directly in the refrigerator, as it can lead to various issues.
Gavin Wren, a specialist in food policy, conducted an experiment to showcase the adverse effects of placing hot food in the fridge without allowing it to cool down first. He placed three temperature data loggers in different sections of the fridge to monitor the impact. Through his experiment, Gavin highlighted how putting hot leftovers in the fridge can disrupt the temperature inside the appliance, potentially damaging it and causing other foods to spoil quicker.
For instance, when Gavin accidentally left the fridge door open at 7 am, the top shelf temperature soared to nearly 9 degrees, while the middle shelf reached 7 degrees, with the salad drawer remaining unaffected. He further demonstrated the impact by placing lukewarm rice on the bottom shelf, showing a slight temperature rise in the salad drawer as well.
Gavin’s dinner preparation also revealed the alarming temperature spike on the top shelf to 18 degrees after storing the meal. It took approximately four hours for the temperature to return to normal levels. He emphasised that such temperature fluctuations not only risk damaging the appliance but can also lead to accelerated spoilage of perishable items like milk.
According to the UK Food Standards Agency, it is recommended to cool cooked food at room temperature before refrigerating it within one to two hours. This precaution helps prevent bacterial growth, as temperatures between 4 and 60 degrees provide ideal conditions for bacteria to thrive.
In conclusion, Gavin’s experiment underscores the importance of allowing hot food to cool before refrigerating it to maintain food safety and prolong the shelf life of perishable items.
Insights:
Placing hot leftovers directly in the fridge can disrupt internal temperatures, potentially damaging the appliance and accelerating food spoilage.
Cooling cooked food at room temperature before refrigerating helps prevent bacterial growth and maintains food safety.
Proper food storage practices are essential to ensure food quality and reduce waste.