Hot Soup in Fridge Can Become 'Bacteria Bomb,' Food Agency Warns

Many consumers believe that storing food in the refrigerator keeps it fresher and safer for longer. While refrigeration helps maintain freshness and slow bacterial growth, this does not apply to all ingredients. Particularly, the habit of placing hot soup directly into the refrigerator in its pot can lead to food poisoning.

According to the Ministry of Food and Drug Safety on the 20th, more foods than expected can actually deteriorate in quality when refrigerated. Some foods require storage in warmer conditions than typical refrigerator temperatures of 0-5°C. Ignoring this and refrigerating such items can damage cell structures, causing discoloration or softening and accelerating spoilage.

The agency's recommended storage temperatures show bananas at 11-15°C, pineapples at 4-8°C, and tomatoes at 7-10°C—all higher than refrigerator temperatures. Refrigerating bananas destroys cell walls and quickly blackens the peel. Cold air stops tomatoes' ripening process and damages cell membranes inside the skin, eliminating their distinctive flavor.

Potatoes require 15-25°C; refrigeration converts starch to sugar, intensifying sweetness during cooking and causing loss of original color and texture. Sweet potatoes should be kept above 10°C. Onions absorb refrigerator moisture, quickly becoming soft and moldy, making dry, well-ventilated cool spaces ideal.

Bread and rice cakes are also harmed by refrigeration. Carbohydrates rapidly crystallize at refrigerator temperatures, causing hardening. The agency recommends room temperature for short-term storage and freezing for long-term preservation.

Placing leftover soup directly into the refrigerator while still in the pot is particularly dangerous. Hot soup rapidly raises the refrigerator's internal temperature, exposing surrounding foods to bacterial growth risks. The agency advises cooling soup sufficiently at room temperature, transferring it to airtight containers within two hours, and bringing it to a full boil before consuming.

Storing opened canned goods in their original cans under refrigeration is also prohibited. Once opened, cans begin corroding upon contact with oxygen, and coating materials can oxidize and leach into food. The agency instructs consumers to transfer opened canned foods to separate airtight containers.

Storage methods for oils also vary by type. The agency recommends room temperature for sesame oil and refrigeration for perilla oil. Olive oil develops white crystals when refrigerated, making room temperature storage appropriate.

"Optimal storage temperatures differ for each food," a ministry official said. "Rather than blindly trusting the refrigerator, understanding and following proper storage methods for each food is the first step toward food safety."