The 15 Most Dangerous Foods Hiding in Your Fridge That Could Make You Sick
About one in six Americans deals with a dietary disease each year, which represents 48 million cases. And according to the law firm for injury injury, Wagner Reese, there are certain foods that may be in your refrigerator at the moment which are more likely to cause food poisoning than others.
Using Google search volume and Tiktok trend growth, Wagner Reese has attributed a weighted score to each food, a level of high or light concern. With this data, the company noted that the following 15 foods are the most dangerous to cause a disease of food origin. We have also included the American recommendations of the Ministry of Agriculture for food storage via its FoodkeEper application.
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1. Unpasteurized apple cider
Unpasteurized apple cider has not been treated to kill harmful bacteria and could cause food of food.
Consumer concern: High
Reality: In an article on juice safety, the United States Food and Drug Administration reports that unpasteurized juice that has not been treated to kill harmful bacteria could be contaminated and cause foods of food.
Pasteurized fresh apple cider lasts two to three days at room temperature, but if it is maintained in the refrigerator, it can remain good for two to three weeks.
2. Roasted chicken
Consumer concern: High
Reality: If it is refrigerated from the date of purchase, roast chicken should be consumed within three to four days.
As for insufficient or raw chicken, the United States Centers for the control of diseases and the prevention of reports that this can cause a disease of food origin.
3. Rice cooked
Consumer concern: AVERAGE
Reality: The leftover cooked rice can cause food of food origin or a “fried rice syndrome”. To avoid this, cooked rice should be consumed within four to six days.
4. Non -pasteurized milk
Raw milk or not pasteurized can cause a disease of food origin because pasteurization kills germs that cause this disease.
Consumer concern: AVERAGE
Reality: Depending on the CDC, non -pasteurized or raw milk can cause a disease of food origin because pasteurization kills germs that cause this disease. Last year, raw milk was also recalled after being tested positive for avian flu.
For pasteurized milk, follow the date of use on the packaging.
5. Jamou and turkey turkey
Consumer concern: AVERAGE
Reality: Sliced ham should be consumed within two weeks if it is refrigerated and within three to five days if it is refrigerated after opening. The same goes for the turkey in slices.
The CDC reports that products sold in cold cuts can be contaminated by Listeria, which is not killed by refrigeration. This occurred in September 2024, causing a recall of the wild boar meat.
6.
Consumer concern: Benign
Reality: After being refrigerated, hard eggs should be consumed in a week. The table of American eggs notes that hard eggs can spoil more quickly than raw eggs.
7.
In case of refrigeration, cooked pasta should be consumed within 3 to 5 days.
Consumer concern: Benign
Reality: In the event of refrigeration, cooked pasta should be consumed within three to five days. Similar to cooked rice remains, it can also cause a food of food origin if it is not stored properly.
8. Cooked potatoes
Consumer concern: Benign
Reality: The cooked potatoes should be consumed within three to five days if they are refrigerated.
The Michigan University Michigan Food and Water Extension Program warns that oven potatoes wrapped in aluminum foil can cause botulism and have been linked to food of food, it is therefore essential to eliminate aluminum foil before refrigeration.
9. Cream cheese and feta
Consumer concern: Benign
Reality: In the event of refrigeration from the date of purchase, cream cheese should be consumed within two weeks. Package cheese, like FETA, should be consumed in one to two weeks.
The CDC reports that soft cheeses are more likely to be contaminated by lists than hard cheeses due to their high moisture content. This is especially the case if they are made with raw and not pasteurized milk.
10. Homemade ice cream
Homemade ice cream can cause salmonella due to raw or insufficient eggs.
Consumer concern: Benign
Reality: The FDA reports that each year, the homemade ice cream causes several epidemics of salmonella infection, affecting several hundred people, due to raw or under-cuite eggs. To fight this, the FDA recommends replacing raw eggs in your recipe with pasteurized egg products, egg substitutes or pasteurized shell eggs. You can also use a cooked egg base or make the recipe without eggs. Even when you use pasteurized products, it is advisable to start with a cooked base. For all other dairy ingredients used in your homemade ice cream, make sure they are pasteurized.
If it is frozen from the date of purchase, ice cream should be consumed within six months. The FoodkeEper app does not mention homemade ice cream, but based on several recipes, it should be good up to a month, if it is stored properly.
11. Houmous
Consumer concern: Benign
Reality: The commercial houmous which is pasteurized and manufactured with conservatives is good for up to three months if it is refrigerated. Once open and refrigerated, it’s good for seven days. As for the houmous made at home unpasteurized and does not contain preservatives, it is good for seven days in the refrigerator.
12. Insufficient kidney beans
Consumer concern: Benign
Reality: The FDA reports that if kidney beans are not cooked properly, they can cause a disease. Consequently, it is recommended that raw renal beans be soaked for at least five hours before being boiled in the water for at least 30 minutes.
Dried beans should be consumed in one to two years if they are stored in the pantry. In the event of refrigeration, cooked beans should be consumed within three to five days.
13. Packed salads
Consume green bags in bags within three to five days if they are refrigerated.
Consumer concern: Benign
Reality: The College of Sciences of Food, Agriculture and Environment of the Ohio State University indicates that, although wrapped salads can contain harmful microorganisms, this does not mean that each package is contaminated.
Follow the date of use included on packaged salads. For green bag vegetables specifically, if they are refrigerated after purchase, consume them within three to five days. If you are open and refrigerated, consume them within two days.
14. Luzerne cabbage
Consumer concern: Benign
Reality: According to the Food Safety Program of the University of Connecticut, the germs can be risky because bacteria that cause food of food origin can develop rapidly when plants grow in hot and humid environments. If it is consumed raw or insufficient, it increases the risk of illness.
If they are refrigerated, bean germs should be consumed within five to 10 days.
15. Raw cookie dough
Consumer concern: Benign
Reality: For the refrigerated cookie dough, follow the date of use on the packaging. Depending on the CDC, raw cookie dough can be risky because it contains untreated flour that can host harmful bacteria. The dough with raw eggs has the same concern. This is why you should always cook the non -edible cookie dough depending on the packaging instructions before eating it.
How to store food to prevent food intoxication
The American Ministry of Health and Social Services advises perishable refrigerants within two hours, dividing it into small portions and storing it in shallow containers after cooking. If the food is in an environment where the temperature is greater than 90 degrees Fahrenheit, refrigerate it in an hour. The USDA safety and inspection service indicates that hot foods can be placed directly in the refrigerator or refrigerated in a cold water bath before refrigeration.
Your refrigerator must be at a maximum of 40 degrees Fahrenheit, while your freezer must be maximum 0 degrees fahrenheit.
To avoid cross contamination, keep meat, seafood and poultry in separate containers. The eggs must be kept in their original box inside the refrigerator and not in its door.
Once your food is properly stored in the refrigerator, know when it’s time to throw it away. The Handy Foodkeeper application, developed by the USDA security and inspection service, Cornell University and Food Marketing Institute, can help you determine the storage time for food and drinks. Do not count only on appearance, odors or tastes of food.
When heating remains, the USDA food security and inspection service recommends using a food thermometer to ensure that they reach 165 degrees Fahrenheit. The frozen leftovers can be deflected in the refrigerator, cold water or the microwave, or entirely reheated in a saucepan, a microwave or an oven.
