Three Foods Left Too Long in the Refrigerator Were Silent “Accomplices”

Foods forgotten in the corners of the refrigerator may be quietly undergoing harmful changes.

Mr. Li, a 58-year-old man from China, occasionally experienced black stools last year. Because the symptoms were not frequent, he did not take them seriously. However, last month, his stools remained black for an entire week, prompting concern. He went to the hospital for examination and was diagnosed with late-stage stomach cancer.

The diagnosis was devastating. Mr. Li struggled to understand how he could suddenly develop stomach cancer—and already at an advanced stage. After reviewing his medical history, doctors concluded that the primary cause was likely his long-term unhealthy eating habits.

Mr. Li is extremely frugal. He dislikes throwing away leftover food and routinely stores it in the refrigerator to eat later. In his view, the refrigerator functioned as a “safe vault” for food.

However, this very habit may have become a hidden accomplice in the development of his cancer.

Three Types of Food Stored Too Long in the Refrigerator That May Increase Cancer Risk

1. Overnight Salads: A Breeding Ground for Bacteria

If food is not sterilized at high temperatures and is left for more than eight hours, nitrite levels can rise sharply. This is especially true for cold dishes made with eggs or soy products, where bacteria such as Staphylococcus aureus can multiply at alarming rates.

For this reason, cold dishes should be prepared and consumed immediately. Any leftovers should be discarded within four hours.

2. Meat Thawed Repeatedly: A Toxin Amplifier

Each time frozen meat is thawed, bacterial growth increases exponentially. Experiments have shown that aflatoxin levels in meat thawed three times can be up to 20 times higher than after the initial freezing.

To reduce risk, meat should be divided into small portions before freezing and consumed within 24 hours after thawing.

3. Moldy Fruit: A “Cancer Bomb”

Many people believe they can simply cut away moldy or rotten parts of fruit and eat the rest. In reality, mold spores often penetrate the entire fruit. For fruits such as apples and pears, patulin produced by mold is heat-resistant and cannot be eliminated through normal washing or cooking.

If mold is detected, the entire fruit should be discarded immediately.

How to Use the Refrigerator Safely

1. Separate Raw and Cooked Foods Properly

Place cooked or ready-to-eat foods on the upper shelves and raw meat on the lower shelves. Always use airtight containers to prevent cross-contamination, and never store food loosely in plastic bags.

2. Clean and Disinfect Regularly

Wipe refrigerator door seals with 70% alcohol once a month, and perform thorough cleaning and defrosting every three months. Pay special attention to commonly overlooked areas such as egg trays and fruit and vegetable drawers.

3. Maintain Accurate Temperature Control

The refrigerator should be kept below 4°C (39°F), and the freezer below −18°C (0°F). Avoid overfilling; leave about one-third of the space empty to ensure proper air circulation.