Can I put hot food in the fridge or should I be concerned? Notice of competitions Brazil
If you’ve heard that putting hot food in the fridge is harmful, it’s time to bust that myth. Our grandmothers and grandfathers often warned us about the dangers of storing freshly cooked food in the fridge, but is that really true? Let’s examine this topic and find out the truth behind these beliefs.
Also see: Save the dessert! 5 tricks to soften ice cream left in the freezer
Refrigerator: an indispensable device
The first thing to note is that leaving food at room temperature for too long can be extremely risky, especially in hot weather. Without adequate cooling, food promotes the proliferation of harmful organisms. In this regard, the refrigerator is indispensable.
But can you put hot food in the fridge at all?
Contrary to popular belief, storing hot food in the refrigerator is not harmful as long as certain guidelines are followed. The key to safe storage is to ensure food is kept at a suitable temperature, not too cold but low enough to prevent the formation of microorganisms.
According to the Federal Consumer Advocate’s Food Hygiene Manual, all food must be stored in the refrigerator or freezer at a temperature between 2°C and 4°C. This gap is crucial for thermoregulation and preventing bacterial growth.
Best practices and food safety
If you have just prepared a delicious dish and want to keep it in the fridge, don’t worry: you can do it without damaging the food. Contrary to what our grandparents told us, storing hot food in the fridge is completely safe as long as you know the best practices.
Gerardo Rafael Hernández Carbajal, food engineer and science popularist, known as Rafa Carbajal on TikTok, clarifies that the myth that hot food cannot be refrigerated is unfounded. In fact, he claims that this is one of the most recommended actions. The key to success is to balance the warm temperature of the food with the temperature of the refrigerator. This is easily accomplished with glass containers or refractory materials.
To ensure food safety, Rafa Carbajal recommends that you wait a bit for the food to cool down after cooking (maximum 1 hour) before putting it in the fridge. This practice avoids sudden thermal shocks and helps maintain food quality and safety.
Notably, other health organizations, such as the United States Department of Agriculture, also state that placing hot food directly in the refrigerator poses no risk. The purpose is precisely to prevent food spoilage.
In addition, according to PROFECO (Federal Consumer Advocacy), it is important to use glass containers instead of reused containers, e.g. B. for yoghurt, which are intended for single use.
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