What are the pathogenic bacteria in the refrigerator

The weather is hot in summer. Whether it is leftovers or unfinished fruits, you need to put them in the refrigerator.

Not only that, the refrigerator has a special "mission" in the summer. Whether it's iced watermelon or iced drinks, it is a guarantee for many people to "continue their lives".

However, after the food is put in the refrigerator, there is still a risk of "refrigerator disease", and the culprit is bacteria.

Everyone has heard that under refrigeration and freezing conditions, bacteria will be inhibited. So where do these bacteria come from? What kinds of bacteria are there? How to prevent them from running into your stomach? This is a long story. .

What are the pathogenic bacteria in the refrigerator?

A “Family Hygiene Survey” conducted by the Association of Global Health Councils in 9 countries including the United States showed that 46% of household refrigerators have excessive microbes, including Enterobacteriaceae bacteria and molds.

The refrigerator is a closed environment. The rich nutrients in food are prone to breed a variety of pathogenic bacteria, including Salmonella, Listeria, Yersinia, Shigella, Staphylococcus aureus, etc.

It is true that the low temperature environment in the refrigerator can effectively inhibit the growth of high temperature-loving bacteria. But inhibition does not mean stopping, let alone "killing". Once the temperature rises, bacteria will still multiply rapidly.

In addition, some pathogenic bacteria prefer low temperature environment or can tolerate low temperature environment, such as:

The vitality of Listeria monocytogenes is very tenacious. It can even survive for one year in the freezing room at minus 20 degrees. It is one of the main pathogens that threaten human health in refrigerated food.

It appears most often in meat and milk. Diarrhea occurs after infection, and people with weakened immunity may even have serious complications such as meningitis and sepsis.

Shigella is easy to breed on fruits and vegetables. It is commonly known as Shigella bacillus. It is one of the main pathogens that cause human intestinal infection. After infection, people will have symptoms of fever, abdominal pain, and watery stools.

Yersinia "prefers" raw pork, and humans may suffer from acute gastroenteritis, enterocolitis, appendicitis, sepsis, etc. after infection.

Salmonella is easy to multiply in eggs and meat. After infection, it will suffer from typhoid fever, paratyphoid fever, food poisoning, sepsis and so on.

These practices will make more bacteria in the refrigerator

Many people like to put the cooked food and leftovers in the refrigerator without taking them out for a long time. In fact, the number of bacteria in the refrigerator more than 3 days will be very alarming, and the risk of food poisoning will be higher if you eat it again.

The correct way is to wrap it with plastic wrap or put it in a fresh-keeping box with a lid, and then put it in the refrigerator.

The unpacked food, such as unfinished milk, opened bag of sauce, etc., must be sealed and then put in the refrigerator, otherwise it will not only breed bacteria, but also accelerate the deterioration.

In the process of thawing frozen food, dormant bacteria will multiply, so frozen meat will easily bring a lot of bacteria into the refrigerator after it is thawed. After thawing, it needs to be heated at 100°C for more than 10 minutes.