Refrigerators Don't Make Food Immortal: Dietitian Shares 3 Principles for Food Safety
Yeh Chia-wen, Vice Chairperson of the National Union of Dietithens' Association, R.O.C., warns that improper refrigerator management in many households creates food safety risks. She proposes three principles: consume leftovers within one day, discard food of unknown age, and store raw and cooked foods separately, to reduce the risk of foodborne illness, especially for the elderly with weaker immune systems.
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- 📰 Published: June 9, 2026 at 11:23
- 🔍 Collected: June 9, 2026 at 11:37 (14 min after Published)
- 🤖 AI Analyzed: June 9, 2026 at 11:38 (1 min after Collected)
(Central News Agency reporter Chen Chieh-ling, Taipei, 9th) Unwilling to waste food, the refrigerators in grandparents' homes may harbor food safety risks. Refrigerators do not make food immortal. A dietitian teaches three principles, such as finishing leftover dishes within one day of refrigeration, to prevent foodborne illnesses from affecting the health of those with weak immunity or the elderly.
Food seems immortal, and you never know what you'll find. The internet is often abuzz with stories about a type of refrigerator called "Grandma's Freezer." Yeh Chia-wen, Vice Chairperson of the National Union of Dietithens' Association, R.O.C., recently reminded the public via a press release that many food safety risks do not stem from major food safety incidents but from easily overlooked storage and consumption habits in daily life.
Yeh shared that after home-visit dietitians entered countless homes, they found that the most common food safety risks for the elderly are concentrated on food stored too long in the refrigerator and takeout meals left at room temperature for extended periods. She reiterated that food safety is not just about choosing safe ingredients but also encompasses every step of subsequent storage, transportation, and consumption.
Yeh said that during home visits to elderly households, the most common sight is the refrigerator turning into a "time capsule" – sauces from six months ago, leftovers of unknown age, moldy fruit and toast that they can't bear to throw away. The elderly often say it doesn't smell bad, but many pathogens and mycotoxins are undetectable by smell. If the refrigerator temperature is poorly controlled or food is overstocked, it can easily affect the cooling effect and increase the risk of microbial growth.
Eating overnight dishes for a third day is also a common mistake. Yeh stated that many people cook once for three days, repeatedly heating the same pot of soup or the same plate of food. Many believe that reheating can completely eliminate the risk, overlooking that the food has been in the "danger zone" of 7 to 60 degrees Celsius for a long time. Repeatedly lingering in this temperature range harbors risks, as bacteria and toxins may still be present.
Additionally, mixing raw and cooked food in the refrigerator, or taking nutritional supplements out of the fridge and leaving them at room temperature all day, are also food safety risks related to refrigerator management. Yeh further explained that besides thawing meat juices contaminating cooked vegetables, it is common to prepare a batch of tube-feeding formula and leave it at room temperature for the elderly to consume slowly throughout the day. This is especially dangerous in summer and may increase the risk of microbial growth.
Yeh pointed out that food safety management is even more critical for the elderly with weaker immune systems and more chronic diseases, to prevent foodborne illnesses from affecting their health and quality of life. She reminded family members and caregivers to pay attention to the dietary health of the elderly, starting with regularly organizing the refrigerator and checking the condition of stored food.
Yeh provided three simple principles for refrigerator management. First, refrigerated leftovers should ideally be eaten within one day, and no later than two days. Second, for any food of unknown storage duration, the rule is "when in doubt, throw it out." Third, seal raw meat and fish and store them on the lower shelf; place cooked food and meals for the elderly on the upper shelf to avoid cross-contamination. (Editor: Chang Ming-kun) 1150609
Food seems immortal, and you never know what you'll find. The internet is often abuzz with stories about a type of refrigerator called "Grandma's Freezer." Yeh Chia-wen, Vice Chairperson of the National Union of Dietithens' Association, R.O.C., recently reminded the public via a press release that many food safety risks do not stem from major food safety incidents but from easily overlooked storage and consumption habits in daily life.
Yeh shared that after home-visit dietitians entered countless homes, they found that the most common food safety risks for the elderly are concentrated on food stored too long in the refrigerator and takeout meals left at room temperature for extended periods. She reiterated that food safety is not just about choosing safe ingredients but also encompasses every step of subsequent storage, transportation, and consumption.
Yeh said that during home visits to elderly households, the most common sight is the refrigerator turning into a "time capsule" – sauces from six months ago, leftovers of unknown age, moldy fruit and toast that they can't bear to throw away. The elderly often say it doesn't smell bad, but many pathogens and mycotoxins are undetectable by smell. If the refrigerator temperature is poorly controlled or food is overstocked, it can easily affect the cooling effect and increase the risk of microbial growth.
Eating overnight dishes for a third day is also a common mistake. Yeh stated that many people cook once for three days, repeatedly heating the same pot of soup or the same plate of food. Many believe that reheating can completely eliminate the risk, overlooking that the food has been in the "danger zone" of 7 to 60 degrees Celsius for a long time. Repeatedly lingering in this temperature range harbors risks, as bacteria and toxins may still be present.
Additionally, mixing raw and cooked food in the refrigerator, or taking nutritional supplements out of the fridge and leaving them at room temperature all day, are also food safety risks related to refrigerator management. Yeh further explained that besides thawing meat juices contaminating cooked vegetables, it is common to prepare a batch of tube-feeding formula and leave it at room temperature for the elderly to consume slowly throughout the day. This is especially dangerous in summer and may increase the risk of microbial growth.
Yeh pointed out that food safety management is even more critical for the elderly with weaker immune systems and more chronic diseases, to prevent foodborne illnesses from affecting their health and quality of life. She reminded family members and caregivers to pay attention to the dietary health of the elderly, starting with regularly organizing the refrigerator and checking the condition of stored food.
Yeh provided three simple principles for refrigerator management. First, refrigerated leftovers should ideally be eaten within one day, and no later than two days. Second, for any food of unknown storage duration, the rule is "when in doubt, throw it out." Third, seal raw meat and fish and store them on the lower shelf; place cooked food and meals for the elderly on the upper shelf to avoid cross-contamination. (Editor: Chang Ming-kun) 1150609
FAQ
What temperature should a refrigerator be set to?
The article does not specify a temperature, but generally 3-5°C is recommended for the refrigerator compartment.
Who is Yeh Chia-wen?
She is the Vice Chairperson of the National Union of Dietithens' Association, R.O.C.
When was this news published?
June 9, 2025.