Experts advise against storing certain foods in the fridge or freezer to avoid serious food poisoning risks.
According to the Vanguard, a recent study suggests that storing onions, garlic, and potatoes in the refrigerator may lead to the production of harmful toxins.
While further research is needed, scientists advise against refrigerating these vegetables.
Clinical nutritionist and influencer, Jhanvi Sanghvi, from India cautions that keeping these items including bananas under these conditions can encourage the growth of harmful moulds and mycotoxins, which are toxic chemicals.
In addition to highlighting toxic food storage, Sanghvi mentions foods that lose quality in the fridge.
She explains that moisture on onions creates a perfect environment for fungi, leading to vomiting, stomach cramps, and diarrhoea when consumed. Instead, onions should be kept in a cool, dark, and dry place, such as a cupboard.
Garlic also faces similar dangers when refrigerated. Garlic should be kept away from the refrigerator, or any cold storage because it germinates after exposure to cold.
This means that putting garlic in the refrigerator is a bad idea as it will sprout, and Sanghvi notes that refrigeration can cause it to become rubbery, losing its flavour and become bitter. It can also develop harmful moulds.
Potatoes can pose risks too.
Refrigerating them alters their starches into sugars, resulting in a sweeter taste and gritty texture. Cooking these modified potatoes at high temperatures may produce acrylamide, a potentially harmful substance.
The link between raw potatoes and cancer risk is debated, but it is believed that low temperatures create extra sugars that can lead to acrylamide when the potatoes are cooked.
The Food Standards Agency recently stated that potatoes can be stored either in the fridge or in a cool, dry place.
Professor Thomas Sanders from King’s College London emphasises that acrylamide forms at high temperatures during processes like deep frying or roasting, and soaking or blanching potatoes before cooking can reduce its formation.
Bananas too should be kept at room temperature, as cold can cause them to become brown and mushy. The cold in the fridge inhibits the enzymes that allow ripening, leading to a halt in the ripening process.
When exposed to cold temperatures, the banana’s cell walls break down, releasing enzymes that cause the skin to darken. Bananas are best kept at room temperature on the counter until they reach desired ripeness.
Ginger also fares better outside the fridge; refrigeration can dry it out and diminish its flavour, making it less useful for cooking. Proper storage for ginger involves keeping it in a cool, dark, and ventilated area to maintain its quality and prevent spoilage.