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.