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Refrigerating hot food: this is what happens


One of the main hobbies in the kitchen is putting everything in the refrigerator. Every food goes there, with the idea that food goes there, with the idea that the cold will protect us from all threats from pathogens. And we usually do it anyway, without thinking about how, when and why. But what happens if you don’t follow a good conservation strategy? At what temperature and how?

Reasons not to put hot food in the refrigerator

One of the most common absences from food poisoning is inadequate cooling of cooked foods. Bacteria are everywhere; even after a food has been cooked to a safe internal temperature, it can be reintroduced and then reproduced. Opinions on whether or not to put hot food in the refrigerator vary.

In the United States, for example, the emphasis is that not doing so can encourage the rapid development of bacteria. In the European Union, on the other hand, the idea that it is Better cool down a little. before putting them in the refrigerator. Both approaches are factual and there are justifications for both.

The United States Food and Drug Administration (FDA) recommends refrigerate as soon as possible because at room temperature (between 5ºC and 65ºC, considered the “dangerous zone”), the risk of bacterial proliferation increases.

How to refrigerate hot food

It is true that germs develop quite quickly when food is left at room temperature, but there is room for maneuver. While harmful bacteria can grow on food very quickly, it doesn’t happen right away.

This is recognized by the US Food and Drug Administration (FDA), which is clear in this regard: Prepared foods and food scraps must be refrigerated. within two hours of preparation. (one hour if it’s summer), because the warmer and longer it is, the greater the risk of bacterial proliferation.

This is especially true for foods such as meat, fish, eggs and leftovers, for which the cooling time from the end of cooking to 10 ° C must not exceed two hours.

The most advisable thing to cool a hot food before putting it in the refrigerator and not destabilize the internal temperature, which must be below 5 º C, is to place it in an airtight container (if it is made of better glass) and cool it. using the bain-marie with very cold water.

This process, known as a reverse water bath, involves providing indirect cold hot food. It can be done with very cold water or ice. What is clear is that food needs help to cool down faster, it cannot do it alone.

The factors that affect speed are, according to the University of Minnesota:

  • The size of the food to be cooledThe thickness of the food plays a decisive role in how quickly it cools.
  • The density of foodThe denser, the slower the process.

In the refrigerator, a cooked dish should not last more than five days. It is important to remember that food in poor condition neither you cannot see or smell and it must not have bad taste.

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