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Cans are a must in our kitchens: they are practical, economical and allow food to be stored for a long time. However, a common mistake is to leave a can open in the refrigerator, thus thinking of prolonging the freshness of the food. Wrong idea. This can have unsuspected consequences for the health and quality of food.
Let us find out why this habit must be avoided and what alternatives to adopt.
The consequences of keeping a tin open in the refrigerator.
A risk of food poisoning
As soon as a can is opened, the inside of the container is exposed to air and moisture, which may lead to oxidation of the metals (aluminium, 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 grow on the edges of the box and contaminate food, thereby increasing the risk of food poisoning.
What are the risks?
Salmonella and E. coli: bacteria that cause digestive disorders such as diarrhoea and vomiting.
Listeria: dangerous for pregnant women and immunocompromised people.
Botulism: a rare but serious infection caused by Clostridium botulinum toxin.
Produced bacterial proliferation
Contrary to what one might think, the refrigerator does not completely block the proliferation of bacteria. It slows down their development, but does not stop it.
The problem? An open tin exposes food to air and moisture, ideal conditions for the growth of microorganisms. Bacteria can then contaminate food, especially if the preserve remains open for too long.
Wrong idea: Leave the candle open in the fridge.
Good practice: Transfer the contents to a clean and well-closed hermetic container.
Changes in taste and texture
You may already have noticed that a food left in its can after opening takes on a metallic taste? This is precisely because of the oxidation of the metal in contact with the air and the humidity.
In addition, some foods (such as fruit or sauces) can absorb metallic substances, which impairs their taste and texture. They then become less pleasant to consume.
A preventable food waste
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