Refrigeration will dramatically inhibit the expansion of harmful bacteria on many kinds of prepared and cooked foods. it’s always advised to refrigerate foods at a temperature between 35 and 38 degrees Fahrenheit (between 1 °C and 3 °C). While refrigeration can decrease spoilage on many different kinds of foods, it isn’t recommended for every edible item within the kitchen.
Colder temperatures can change the texture and taste of the various foods, and sometimes even the nutritional value. the next information describes 20 foods you need to not put within the fridge and thus the explanations why they’re best overlooked at temperature.
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