Tin cans are a must-have in our kitchens: they are practical, economical and allow us to store food for a long time. However, a common mistake is to leave an open can in the fridge thinking that this will prolong the freshness of the food. Bad idea! This can have unforeseen consequences for the health and quality of food.
Let’s find out why you should avoid this habit at all costs and what alternatives you should use.
The consequences of storing an open can in the refrigerator.
The risk of food poisoning
As soon as a can is opened, the inside of the container is exposed to air and moisture, which can lead to oxidation of metals (aluminum, tin). This chemical reaction can release toxic substances that mix with food. Result? An unpleasant metallic taste, but above all a potential risk to your health.
In addition to oxidation, dangerous bacteria can settle on the edges of the can and contaminate the food, increasing the risk of food poisoning.
What are the risks?
Salmonella and E. coli: Bacteria responsible for digestive disorders such as diarrhea and vomiting.
Listeria: dangerous for pregnant women and immunocompromised people.
Botulism: A rare but serious infection caused by Clostridium botulinum toxin.
Bacterial proliferation favors
Contrary to what you may think, the refrigerator does not completely block the proliferation of bacteria. It slows down their development, but does not stop them.
The problem? An open can exposes food to air and moisture – ideal conditions for the growth of microorganisms. Bacteria can then contaminate the food, especially if the can is left open for too long.
Bad idea: Leave the can open in the refrigerator.
Best practice: Transfer the contents to a clean, tightly sealed container.
Change in taste and texture
Perhaps you have already noticed that a food that is left in the can after opening it takes on a metallic taste? This is precisely due to the oxidation of the metal in contact with air and moisture.
In addition, some foods (such as fruits or sauces) can absorb metallic substances that change their taste and texture. They then become less pleasant to consume.
Avoidable food waste
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