The U.S. government estimates that 48 million cases Foodborne illness every year. That’s about one in six Americans deal with symptoms such as stomach upset, nausea, vomiting, and diarrhea. Data collected by personal injury law firm Wagner Reesecertain foods refrigerator More likely to cause foodborne illness than others.
As of April 2025, Wagner Reese analyzed the growth of Google search volume and Tiktok trends, e.g. [food] It makes you sick” and “How long has it been [food] Safe in the refrigerator. “Using the increase in total search and attention speed, the company calculated weighted scores to assign each food to a focus level: high, medium, or mild.
According to Wagner Reese’s approach, here are 15 refrigerated foods that raise the highest red flags about food safety issues. We also include USDA food storage recommendations Food Manager Application.
1. Unsuspected cider
Unpasteurized cider has not been treated to kill harmful bacteria and may cause foodborne illness.
Level of consumer attention: High
Reality: In an article about Juice safetythe U.S. Food and Drug Administration reports that unsuspected juices that are not treated to kill harmful bacteria can be contaminated and cause foodborne illness.
Pasteurized fresh cider lasts for two to three days at room temperature, but it can stay in good condition for two to three weeks if stored in the refrigerator.
2. Barbecue restaurant chicken
Level of consumer attention: High
Reality: If refrigerated from the date of purchase, the barbecue shop should be consumed within three to four days.
As for undercooked or Raw chickenThe Centers for Disease Control and Prevention reported Causes foodborne diseases.
3. Cook rice
Level of consumer attention: Medium
Reality: Rice cooked from leftovers can cause foodborne illness orFried rice syndromeTo prevent this, cooked rice should be consumed within four to six days.
4. Unsuspected milk
Raw milk or unpasteful milk can cause foodborne diseases because pasteurization kills the bacteria that cause the disease.
Level of consumer attention: Medium
Reality: According to the CDC, no pasteurization or raw milk Causes foodborne diseases Because pasteurization kills the bacteria that cause this disease. Last year, raw milk was also recalled after testing. Flu positive in birds.
For pasteurized milk, follow the date of use on the package.
5. Thin sliced ham and turkey
Level of consumer attention: Medium
Reality: If refrigerated, thinly sliced ham should be eaten within two weeks and refrigerated for three to five days after opening. The same goes for thinly sliced turkey.
CDC reports products for sale in deli Can be contaminated by Listerianot killed by refrigeration. This happened in September 2024, resulting in Recall wild boar’s head cooked food.
6. Peeled boiled eggs
Level of consumer attention: slight
Reality: After refrigeration, cooked eggs should be consumed within a week. American egg board pointed out boiled eggs Can be destroyed faster Raw eggs.
7. Cooked pasta
If refrigerated, cooked pasta should be eaten within 3 to 5 days.
Level of consumer attention: slight
Reality: If refrigerated, cooked pasta should be eaten within three to five days. Similar to leftover rice, it can also cause foodborne illness if it is not stored correctly.
8. Boil potatoes
Level of consumer attention: slight
Reality: If refrigerated, cooked potatoes should be eaten within three to five days.
Michigan State’s Extended Safe Food and Water Program Warns Baked Potatoes Wrapped in Foil Possible cause of botox and is associated with foodborne disease outbreaks, so foil must be removed before refrigeration.
9. Cream cheese and feta cheese
Level of consumer attention: slight
Reality: If refrigerated from the date of purchase, cream cheese should be consumed within two weeks. Soft cheese (such as feta) should be consumed within one to two weeks.
CDC reported Soft cheese is more likely Because of its high moisture content, it is contaminated by Listeria rather than hard cheese. This is especially true if they are made with raw, unpasteurized milk.
10. Homemade ice cream
Homemade ice cream can cause salmonella from raw eggs or undercooked.
Level of consumer attention: slight
Reality: FDA reports that homemade ice cream produces Several outbreaks of salmonella The infection affected hundreds of people due to raw or undercooked eggs. To address this, the FDA recommends using pasteurized egg products, egg substitutes, or pasteurized shell eggs instead of raw eggs in the recipe. You can also use a cooked egg base or make recipes without eggs. Even with pasteurized products, it is recommended that you start with a cooked basis. For all other dairy ingredients you use in your homemade ice cream, make sure they are pasteurized.
If frozen from the date of purchase, ice cream should be consumed within six months. The Foodkeeper app doesn’t mention homemade ice cream, but according to several recipes, it can be effective for up to one month if stored correctly.
11. Hummus
Level of consumer attention: slight
Reality: If refrigerated, commercial hummus pasteurized with preservatives and manufactured can last up to three months. Once turned on and refrigerated, it will be available for 7 days. As for hummus that are unpasteurized at home and do not contain preservatives, there are 7 days of benefits in the refrigerator.
12. Uncooked kidney beans
Level of consumer attention: slight
Reality: The FDA reports that kidney beans can cause disease if they are not cooked properly. As a result, it is recommended to soak the raw beans. At least five hours Boil in water for at least 30 minutes.
If stored in a pantry, dried beans should be consumed within one to two years. If refrigerated, cooked beans should be eaten within three to five days.
13. Packaging salad
If refrigerate within three to five days, eat bagged green.
Level of consumer attention: slight
Reality: Ohio State University’s School of Food, Agriculture and Environmental Sciences notes that despite the packaging of salads May contain harmful microorganismsthis does not mean that every package is polluted.
Follow the date of use included in the packaged salad. for Packed vegetables Specifically, if refrigerate after purchase, eat them within three to five days. If turned on and refrigerate, please eat within two days.
14. Alfalfa sprouts
Level of consumer attention: slight
Reality: Under the University of Connecticut’s food safety program, bean sprouts may take risks because of the bacteria that cause foodborne diseases Can grow rapidly When plants sprout in a warm, humid environment. If eaten raw or undercooked, this increases the risk of illness.
If refrigerated, bean sprouts should be consumed within five to 10 days.
15. Raw biscuit dough
Level of consumer attention: slight
Reality: For refrigerated cookie dough, follow the date on the package. According to the CDC, raw cookie dough can be risky because it contains Untreated flour This may carry harmful bacteria. The dough of raw eggs also carries the same concern. This is why you should always follow the packaging instructions before eating.
How to refrigerate food to prevent food from getting sick
U.S. Department of Health and Human Services recommends refrigerating rotten food Within two hoursDivide it into small portions after cooking and store it in a shallow container. If the food is in an environment where the temperature is above 90 degrees Fahrenheit, refrigerate it within an hour. USDA Food Safety and Inspection Service states hot food can be placed Directly in the refrigerator Or cool in a cold bath before refrigerating.
Your refrigerator should be up to 40 degrees Fahrenheit, and the refrigerator should be up to 0 degrees Fahrenheit.
To prevent cross-contamination, meat, seafood and poultry are stored in separate containers. Eggs should be kept In the original carton inside the refrigerator, not at the door.
Once your food is stored correctly in refrigeratorknow when it’s time to throw it away. Convenient Food Manager ApplicationDeveloped by USDA’s Food Safety and Inspection Services, Cornell University and the School of Food Marketing, can help you determine how long foods and beverages are stored. Don’t rely solely on the appearance, smell or taste of the food.
USDA Food Safety and Inspection Service Recommendations when Heating Leftovers Use a food thermometer Make sure they reach 165 degrees Fahrenheit. Frozen leftovers can be thawed in the refrigerator, cold water or microwave, or reheated entirely in a pot, microwave or oven.
