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The US government estimates that there are 48 million cases diseases in food every year. It is about six Americans dealing with symptoms such as disturbed stomach, nausea, vomiting and diarrhea. According to data collected from personal injury firm Wagner ReeseCertain food in refrigerator It is more likely to cause food disease from others.
Since April 2025. Wagner Reese analyzed the scope of Google Search and tiktok trend growth phrases like “Can (food) make you sick.” Using the total searches and how to worry quickly, the company calculated the weighted result to make each food awarded the level of concern: tall, medium or mild.
According to Vagner Reese methodology, there are 15 cooling foods that raise the most numerous flags related to food safety. We also included an American Department for Agricultural Recommendations for food storage through its Food app.
1. Unpasteurized apple apple
The unpasteurized apple apple is not treated to kill harmful bacteria and could cause food disease.
Consumer concern level: High
Reality: In the post to Saka SafetyThe American Food and Drug Administration reports that unpasteurized juice not treated to kill harmful bacteria could be contaminated and cause food disease.
The pasturized fresh apple is a cider last two to three days at room temperature, but if it sticks in the refrigerator, it can stay good for two to three weeks.
2 Rotisserie Chicken
Consumer concern level: High
Reality: If cooled from the date of purchase, Rotisserie chicken should be consumed within three to four days.
As well as for bylaw or raw chickenAmerican disease control and prevention centers report that it May cause food disease.
3. Cooked rice
Consumer concern level: Middle
Reality: The rest of the cooked rice may cause food disease or “Freda Rice syndrome. “In order to prevent this, cooked rice should be consumed within four to six days.
4. Unpasteurized milk
The raw or unpasty milk can cause food disease, because pasteurization kills germs that cause this disease.
Consumer concern level: Middle
Reality: According to CDC, unpasteurized or raw milk May cause food disease Because pasteurization kills germs that cause this disease. Last year, raw milk was also recalled after the examination positive for bird flu.
For milk that is pasturized, follow the date of training on the package.
5. Sliced ham and Turkey
Consumer concern level: Middle
Reality: The sliced ham should be consumed within two weeks if cooling and within three to five days if it cooled after opening. The same goes for the cutting of Turkey.
The CDC reports to be sold for sale on counters can be contaminated with listerwhich is not killed by cooling. It happened in September 2024. years, causing The recall of the boar in the head shares meat.
6 peeled hard boiled eggs
Consumer concern level: Mild
Reality: After being in the refrigerator, hard cooked eggs should be consumed within a week. American egg board notices that hard-boiled eggs can break faster than raw eggs.
7. cooked pasta
If the refrigerator, cooked pasta should be consumed within 3 to 5 days.
Consumer concern level: Mild
Reality: If cooled, cooked pasta should be consumed within three to five days. Similar to the left ventricular rice, it can also cause food disease if it is not properly placed.
8. Cooked potatoes
Consumer concern level: Mild
Reality: The boiled potato should be consumed within three to five days if cooled.
Extension food and water program University of Michigan, and warns that roasted potatoes are wrapped in foil can cause botulism And they were connected to the outbreak of disease in food, so it is essential for removing the foil before cooling.
9. Cream cheese and feta
Consumer concern level: Mild
Reality: If cooled from the date of purchase, cream cheese should be eaten within two weeks. Soft cheese, like feta, should be consumed within one to two weeks.
The CDC reported it Soft cheeses are more likely To be contaminated with the list of solid cheeses due to their high moisture content. This is especially the case if they are made of raw, unpasteurized milk.
10. Homemade ice cream
Homemade ice cream can cause salmonella due to raw or insufficient rounded eggs.
Consumer concern level: Mild
Reality: FDA reports that every year, homemade ice cream causes Several epidemics of Salmonela Infection, in guessing several hundred people, due to raw or insufficiently cooccurred eggs. To combat this, FDA recommends that you replace raw eggs in your recipe with pasteurized eggs, eggs replacing or pasturized eggs. You can also use a cooked egg database or make eggless recipe. Even when pasteurized products are used, it is advisable to start cooked base. For all other milk ingredients used in your home ice cream, make sure they are pasturized.
If you are frozen from the date of purchase, ice cream should be consumed within six months. The food application does not mention the domestic ice cream, but based on several recipes, it should be good by one month, if it is stored properly.
11. Hummus
Consumer concern level: Mild
Reality: Commercial Hummus which is pasteurized and made with preservatives is good to three months if it cools. Once open and chilled, it is good seven days. As for Hummus made at home that is unpasteurized and does not contain preservatives, it is good seven days in the refrigerator.
12. Dokuan Beans of the kidney
Consumer concern level: Mild
Reality: The FDA reports that if the kidney beans are not cooked properly, they can cause disease. As a result, it is recommended that the raw kidney beans are soaked At least five hours Before you are cooked in water for at least 30 minutes.
Dried beans should be consumed within one to two years if stored in a pantry. If the coolant, cooked beans should be eaten within three to five days.
13. Packed salads
Consume warmed within three to five days if cooled.
Consumer concern level: Mild
Reality: College at Ohio State University, Agricultural and Environmental Sciences states that though packed salads Can contain harmful microorganismsThis does not mean that each package is contaminated.
Follow the date of use on the date included in packaged salads. For Packed greenery Specifically, if it is cooled after purchase, spend them within three to five days. If you open and cool, consume them within two days.
14. Alfalfa Germs
Consumer concern level: Mild
Reality: According to the food security program, university in Connecticut, germs can be risky because bacteria cause food disease can grow rapidly When plants sprout in warm, humid environments. If you eat raw or insufficient, it increases the risk of disease.
If cooled, the bean sprouts should be consumed within five to 10 days.
15. Raw cookie dough
Consumer concern level: Mild
Reality: For cooling dough for cookies, follow the date of improvement on the package. According to the CDC, a raw cookie dough can be risky because it contains untreated flour This can wander harmful bacteria. Dough with raw eggs carry the same concern. Therefore, you should always bake uneven cookie dough in accordance with the package instructions before you eat.
How to fit food to prevent food disease
The US Ministry of Health and Human Services advises cooling foods of perishable food Within two hoursDivide it into small parts and storage in shallow containers after cooking. If food is in an environment in which the temperature above 90 degrees Fahrenheit is frigerated within an hour. Food Safety and Food Inspection Service states that hot food can be set directly in the refrigerator or cooled to the bathroom of cold water before cooling.
Your refrigerator should be a maximum of 40 degrees Fahrenheit, while your freezer should have been 0 degrees Fahrenheita the most.
To prevent cross-contamination, store meat, seafood and poultry in separate containers. Eggs should be stored In the original box inside the refrigerator, not on her door.
Once food is kept properly in refrigeratorI know when it’s time to throw it out. Convenient Food appWhich has developed USA food safety and food inspections, Cornell University and the Institute for Food Marketing, can help you determine the food and beverage storage times. Do not rely on what food looks like, smells or tastes.
When heating the remains, it recommends the security and food inspection service using a food thermometer To ensure they reach 165 degrees of Fahrenheit. Frozen residues can be thawed in the refrigerator, cold water or microwave or completely heated in a pot in pot, microwave or oven.
