Food should be cooled down before being put in the refrigerator?

Is it better to put cold food in the refrigerator or serve it while it's still hot?

In daily life, many people habitually stuff uneaten food, various fruits, and fresh produce into the refrigerator, believing it to be a safe and a surprisingly large container for food… But is that really the case? Let's find out!

Leftovers are often stored in the refrigerator, a common occurrence in daily life. But should they be put in while still hot, or after they've cooled down? Most people would probably choose the latter, but I'm here to tell you: put them in while they're still hot! Below are three common misconceptions about refrigerator use; see if you have any of these little obsessions.

Myth 1: Food should only be put in the refrigerator when it's cold.

Many people believe that putting hot food directly into the refrigerator puts a heavy burden on the refrigerator and consumes a lot of electricity, so in order to save electricity, they always wait until the food is cold before putting it in.

However, the process of cooling food provides a great opportunity for bacterial growth. Bacteria grow faster in the range of 4℃-60℃, which is also known as the "danger temperature zone" for food.

Tips: Therefore, the most effective strategy to slow down the growth of bacteria in food is to minimize the time spent in the "danger temperature zone." Even if it's a plate of hot, freshly cooked food, if you don't plan to eat it immediately, you can put it in a sealed container with a lid and put it in the refrigerator.

Myth 2: Put both raw and cooked food in the refrigerator

Listeria monocytogenes is a common foodborne pathogen that can survive even at low temperatures in a refrigerator. If raw and cooked foods are not kept separate in the refrigerator, Listeria contamination can occur, leading to food poisoning. Tips: For your health, never store raw meat in the refrigerator. If you must, remember to seal it and place it separately in the freezer. Always thoroughly cook it before eating.

Myth 3: Put these foods in the refrigerator

To preserve food for longer, we often put a lot of ingredients in the refrigerator, but some foods are not suitable for refrigeration and may even spoil, potentially causing stomach upset.

Common foods that are not suitable for refrigeration include:

Honey: Honey will crystallize and precipitate glucose when stored in the refrigerator, which will affect the taste.

Chocolate: If chocolate is kept in the refrigerator for a long time, fat crystals may form. Although this won't spoil the chocolate, it will still make it less palatable. Chocolate is best stored at room temperature between 10 and 20 degrees Celsius.

Some fruits : Tropical fruits like mangoes and bananas are very sensitive to cold! Putting them in the refrigerator will only damage them and cause them to spoil. Tips: These types of tropical fruits are best stored at around 12°C.

So where did we get the preconceived notion that "food should be cooled down before putting it in the refrigerator"? To put it simply: refrigerator manufacturers.

The specific reasons are on the next page.