5 Common Foods You Should Never Store in the Fridge

Many of us stash almost every food item in the refrigerator. But chilling some ingredients harms their texture, flavour and storage life. Tomatoes lose their juiciness and taste when cold. Potatoes convert starch into sugar, giving them an odd sweetness. Onions and garlic can sprout or go mouldy in a damp fridge. Bread also goes stale faster when refrigerated. On the other hand, raw meat, poultry, fresh fish, dairy products and cooked leftovers need to be chilled. Always refrigerate these within two hours of cooking to reduce the risk of foodborne illness. Knowing what belongs in the fridge and what does not helps preserve flavour, reduce waste and keep your meals safe.

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