The proper storage of food is always a difficult problem in summer. Many people will cram all the vegetables, fruits and even leftovers into the fridge... Bian Huawei, director of the Clinical Nutrition Department of the Third Affiliated Hospital of Sun Yat sen University, reminds that not all food can be put in the fridge. If some food is not stored properly, it is easy to cause cancer. These foods should not be put in the refrigerator Dry and pickled food. These foods include biscuits, candy, milk powder, dried mushrooms, fungus and other dry foods or pickled vegetables, jam and other pickled products. These foods cannot reproduce because of their very low moisture content or high sugar and salt concentration. Putting them into the refrigerator wastes electricity and occupies space. However, Bian Huawei reminded that if it is pickled meat, although it has the anti-corrosion effect of salt, because the moisture content of large meat is not easy to control, it is recommended to store it in the refrigerator or freezer after sealing for a long time. Tropical fruits. Bananas, mangoes and other tropical fruits are usually placed in a cool place at room temperature. If they are placed in the refrigerator, they will be affected by cold damage, making their meat black, accelerating decay and inedible. Starch foods such as bread and steamed bread. If you can't finish it temporarily, you can put it at room temperature. Putting it in the refrigerator will make it dry and hard. It's best to put these foods in the fridge Bian Huawei suggested that the vegetables bought from the market should be immediately wrapped in plastic wrap (bag) and put into the refrigerator. "When vegetables, especially green leafy vegetables, are stored at room temperature, some of their nutrients will be gradually lost, and the nitrite content will increase significantly.". He reminded that when packing leftovers, try not to pack vegetables, especially leafy vegetables, because it is unhealthy to store them in the refrigerator even after packing. Zeng Ting, a doctor in the Nutrition Department of the Second Affiliated Hospital of Guangzhou Medical University, said that yogurt should also be stored in the refrigerator. Because if yogurt is stored at room temperature, on the one hand, lactic acid bacteria will continue to reproduce and produce acid (the most suitable reproduction temperature of lactic acid bacteria is 43 ℃), which will affect the flavor of yogurt; On the other hand, the survival of probiotics in low-temperature yogurt at room temperature is not high, which affects the health value of yogurt. In addition, doctors suggest that cooked meat products such as sausage, ham and bacon are easy to breed a variety of pathogenic bacteria, and bean products such as tofu and soybean milk are more likely to produce a large number of microorganisms than meat products, so as to accelerate corruption. Therefore, these foods should be stored deep in the refrigerator near the inner wall. The freezer should also be stored in different areas Zeng Ting said that the food in the freezer of the refrigerator should be separated from raw and cooked food. For raw fish, meat and seafood that need to be fully heated, it is recommended to lay down the layer; All kinds of cooked food, pastries and other starch staples, as well as cold drinks such as ice cream, are placed on the upper layer. "Because raw meat takes a long time in the process of processing, transportation and sales, it is inevitable that it will contain many microorganisms. The low temperature of household refrigerator can not sterilize, but can only inhibit the vitality of bacteria. Therefore, when storing, we must pay attention to sealing and sub packaging. It should be noted that if the meat has been thawed, it is easier to break down if it is frozen again." Zeng Ting said. Can meat frozen for more than one year be eaten? Bian Huawei doesn't recommend this. He said that the food in the family refrigerator should not be kept for too long. First of all, even if the family refrigerator is a freezing room, the temperature is also conventional - more than 10 ℃, which is not an environment that can be preserved for a long time; Secondly, the food put in cannot be finished under ultra-low temperature and rapid freezing, so that some water crystals can still be retained in the food, so that it may denature and deteriorate slowly, or bacteria may remain. (outlook new era)