Most dangerous foods in your refrigerator

Eating freshly cooked food is indeed a delightful thing. But let's not lie, after a tiring day, we all opened the refrigerator, and reheated some leftovers from the previous day's dinner. But have you ever eaten food that's probably a few days old, and you didn't want it to go to waste? Well, then you surely need to know that danger may be lurking in the chilly appliance. It is important to know the danger of eating three-day-old rice, or salad, even if you don't 'feel' like it has spoiled.
High protein food
Be cautious of the high-protein foods in your refrigerator. Pathogens love high-protein foods such as meat, fish, milk, cheese, and eggs. Bacteria such as listeria found on meat can thrive in cold temperatures. Raw meat and poultry can also contain Salmonella, E. coli, and Campylobacter, leading to food poisoning. If you store them improperly, and if they drip juices, it can contaminate other foods in the refrigerator.
Leftovers
It's not really a good idea to leave leftovers in the refrigerator for an infinite period of time. Cooked food that sits in the fridge too long can grow mold, bacteria, and toxins that are not destroyed by reheating. It's best to follow the general rule of tossing the left after 3-4 days.
Leafy greens & pre-cut fruits
Though this might come as a surprise to you, keeping leafy greens in the refrigerator for long periods of time is not ideal. Same goes with pre-cut fruits and vegetables. This is because they can be contaminated with E. coli, Listeria, or Salmonella from improper handling and washing. Pre-cut fruits and veggies also carry higher risks of bacteria contamination due to exposure.
Cooked rice and pasta
Most people assume that once food is cooked, it's safe to eat later as long as it's reheated. But that's not true. Cooked rice and pasta can harbor Bacillus cereus, a bacteria that produces heat-resistant toxins, which means reheating won’t necessarily kill them. The chances of you getting sick are high. If you are saving some cooked rice or pasta, make sure to not keep them at room temperature for more than one or two hours. Do not consume them for more than 2 or 3 days if you are refrigerating. Reheat to 165°F (74°C) at least ensures bacteria aren’t still active.

Seafood
Seafood, especially raw or improperly stored fish and shellfish, is highly perishable and can pose serious foodborne illness risks. Fish like tuna, mackerel, mahi-mahi, sardines, and anchovies, naturally contain high levels of histidine, an amino acid. If it is not stored at the right temperature, it could lead to histamine poisoning. Shellfish like oysters can carry Vibrio bacteria, leading to severe infections.
(Pic courtesy: iStock)