A food expert lists the most frequent causes of food-related illnesses that occur in homes, and you are most likely engaging in all of these behaviours.

Whether it's boredom, hunger, or just a need to locate something to make for supper, you constantly open your fridge. As wonderful as it is to have food ready when you need it, that cold appliance can also be dangerous. Does cooked rice that is three days old harbour bacteria? Or on crisp greens for a salad? Or the uncooked chicken that's leaking all over?Regarding the foods that can be the biggest health risks, we spoke with experts. It's critical to first determine your level of risk. The clinical lead of online health care provider Treated.com, Dr. Daniel Atkinson, stated that "the truth is, all food can potentially cause food poisoning."

Certain broad food categories require special handling when being stored. Matt Taylor, senior manager of food consulting at the NSF, a nonprofit that creates and certifies standards for food safety and sanitation, advised looking for the most likely culprits by considering "those high-protein foods that pathogens love, like meat, fish, milk, cheese, and eggs." Bryan Quoc Le, a consulting food scientist, shared his opinion and identified more high-protein offenders such as smoked salmon, unpasteurised milk, and Mexican soft cheese.According to Dennis D'Amico, an associate professor at the University of Connecticut with a focus on food microbiology and safety, another issue is "ready to eat" meat or poultry, which includes deli meats cut at the counter.

"Before it's even cooked, rice can contain spores of a bacteria known as Bacillus cereus," Atkinson added, highlighting yet another potential risk associated with cooked rice. "This bacteria can still be dangerous after rice has been cooked, and if cooked rice isn't handled properly, the chance of getting sick from eating it is much higher." Rice should never be left out at room temperature on a countertop, he cautioned. Once the rice has cooled, put it in the refrigerator and consume it within a day. One common misperception is that rice that is harmful to consume will exhibit obvious symptoms, such mould growth or an odd odour. However, this may not always be true.

If you think you’ll be able to use your senses to uncover food dangers, that may not necessarily be the case, the experts said. “Don’t believe that if it smells good, it’s safe to eat,” said registered dietitian Tracee Yablon Brenner. “Actually, a good deal of harmful bacteria, such as salmonella and listeria, don’t influence the smell, taste or appearance of food. Bacteria that’s spoiled might make some food smell terrible, but bacteria also can flourish unnoticed.”

Despite its convenience, refrigeration is not infallible, according to Jason Reese, a lawyer who focusses on personal injury and foodborne illness cases. "The idea that refrigeration and cold temperatures totally prevent the growth of bacteria is one of the biggest misconceptions I've seen," he said. "Even though it can slow growth, it doesn't completely eradicate it, particularly for harmful pathogens like listeria." However, it's crucial to maintain the right temperature in your refrigerator. D'Amico stated that higher refrigerator temperatures have the potential to promote the growth of pathogens, hence raising the risk of disease and more severe problems. According to studies, the average consumer refrigerator temperature is closer to 7° C (44.6° F), even though the ideal refrigeration temperature is between 2° and 4° Celsius (35.6° and 39.2° Fahrenheit).

"You might want to reconsider your habit of throwing a half-eaten bowl or can of food straight into the refrigerator," Le said. As the air in the refrigerator is always changing and can carry spores to other items, "uncovered foods can easily incubate and spread microorganisms." After serving a meal and enjoying some time spent at the table, keep in mind that food should be promptly refrigerated, according to Mitzi Baum, CEO of the charity organisation Stop Foodborne Illness. "Bacteria are constantly moving and can grow in as little as two hours in perishable foods like meat, eggs, salads, cut fruit, and casseroles."

"Trash food if you don't know how long it's been in the refrigerator," Taylor said. However, he came up with this practical plan to stop food waste in the future: To make it simple to label things with names and dates when you store them, keep a roll of painter's tape and a permanent marker in your kitchen. Always check food labels for serving and safe storage instructions, as well as expiration and "best by" dates. "It always makes sense to make practical decisions if you're serious about avoiding getting sick from the food you eat," Atkinson stated. When it comes to food safety, the well-known maxim "if in doubt, throw it out" is a good guideline.