The refrigerator is an indispensable food helper for every family, and the preservation period of food can be extended. When summer arrives, some families will stuff all vegetables, fruits and leftovers into it, thinking that the refrigerator is an all-purpose "safe". Is this correct?
The temperature in the freezer of the refrigerator is generally around minus 18°C. At this temperature, the bacteria are generally inhibited or killed, which has a good preservation effect, but this does not mean that the bacteria are completely destroyed, because there are still some resistance to the bacteria. Bacteria with strong freezing ability will survive. The refrigeration temperature of the refrigerator is usually 4℃-8℃. At this temperature, the low temperature of the refrigerator can only delay the reproduction of bacteria, but this will not kill the bacteria, but only delay the deterioration of food. At the same time, some psychrophilic bacteria, such as Listeria, can multiply rapidly at low temperatures, and if you eat foods infected with these bacteria, they can cause intestinal diseases. In addition, if the various foods in the refrigerator are not placed separately, there is also the possibility of cross-contamination. Therefore, the refrigerator is not a panacea, and sometimes it becomes a "hotbed" for some bacteria.
The refrigerator is not omnipotent, which means that not all foods can be kept fresh in the refrigerator, and some foods are "comparable" with the refrigerator——
Such as bananas, lychees, dragon fruits, etc., are afraid of low temperature. If they are kept in the refrigerator, they will be easily frostbitten, which will cause the peel to sag, and some dark brown spots will appear. Not only the nutrients are destroyed, but also it is easy to deteriorate and rot. It is suitable for storage in a cool and ventilated place away from light. If it must be placed in the refrigerator, it should be placed in a vegetable and fruit trough with a higher temperature, and the storage time should not exceed two days.
There are tomatoes, cucumbers, green peppers, leafy vegetables, eggplants, pumpkins, carrots, onions, potatoes, and root vegetables. These vegetables can be stored at room temperature.
The indoor temperature is generally around 25°C. The surface of the chocolate taken out of the refrigerator will immediately appear white frost. This is the frosting formed by the sugar meeting the air. This substance will not only make the chocolate lose its original mellow taste, but also make it easier to Bacteria breed. When the room temperature is too high in summer, it can be sealed with a plastic bag first, and then put in the refrigerator to refrigerate.
If it is stored in the refrigerator, the water in it is very easy to freeze, which will promote the oxidation of fat in the ham, the fat will be precipitated, the ham meat will be agglomerated or loose, and the meat quality will decrease.
Such as bread, moon cakes, and baked goods are soft because during the baking process, the starch amylose in the flour has aged. Soft baked goods gradually harden and age, and the rate at which they age is temperature-dependent, and they age more easily at low temperatures. Wouldn't it be counterproductive to put them in the refrigerator?
If the medicinal materials are mixed with other foods in the refrigerator for a long time, it is not only easy to get wet, but also allows various bacteria to invade the medicinal materials and destroy the medicinal properties. You can put it in a clean glass bottle, then put in an appropriate amount of glutinous rice that has been simmered until dark yellow and cooled, seal the bottle cap tightly, and put it in a cool and ventilated place for long-term storage.