Why should you never keep open cans in the refrigerator?
You've decided to prepare a homemade lasagna. You cut the vegetables, brown the meat, and, when the key moment arrives, you open a can of canned tomatoes. You use some of it for the sauce, but not all of it. Without thinking too much about it, you keep the open can in the refrigerator, perhaps with the lid barely propped up or covered with a piece of aluminum foil. Tomorrow -or maybe the day after- you will finish it. The intention of not wasting food is good, the practice not so much.
It is an automatic, almost instinctive gesture, repeated in homes all over the world. After all, if the tomato has already been in the can for months, what harm could a couple more days in the fridge do? This practice, while seemingly harmless, can have significant implications for the quality and safety of the food we eat. There are small details in the kitchen that, without realizing it, can make the difference between a good practice and taking an unnecessary risk. Because what seems like a practical solution may be triggering something that we don't see, that we don't smell, and that can pose a risk to our family's health. Understanding these hazards is essential to adopting safer food preservation habits.
Proliferation of bacteria and fungi
When a can is opened, the airtight seal that keeps the food sterile is broken, exposing it to oxygen and creating an environment conducive to the growth of bacteria and fungi that can be harmful to our health.
Migration of metals to food
Food cans are mainly made of metals such as aluminum, tinplate or steel, and usually have an internal coating to prevent direct contact between the metal and the food. However, once the can is opened, this lining can be damaged, especially if acidic foods such as tomatoes or citrus fruits are stored. This acidity can cause metals to migrate into the food, affecting its taste and potentially posing a health risk. Although the amount of metal transferred is usually minimal, it is advisable to avoid this practice to ensure food purity and safety.
Bisphenol A (BPA) Contamination
Bisphenol A (BPA) is a chemical used in the manufacture of certain plastics and resins, including the inner lining of some food cans. Studies have shown that BPA can migrate from packaging to food, especially when acidic or fatty foods are stored in open cans. Exposure to BPA has been associated with adverse health effects, such as hormone disruption and increased risk of certain diseases.
Loss of quality and odor absorption
In addition to health risks, storing food in open cans can negatively affect its quality and organoleptic qualities. Prolonged contact with air can cause oxidation of the food, altering its flavor, texture, appearance and nutritional value. For example, a partially consumed can of tuna stored in the refrigerator may have a dry surface and flavor changes due to exposure to air. Also, opened cans can absorb odors from other foods in the refrigerator, affecting the sensory profile of the original product.
General recommendations for safe storage
- Immediate transfer: After opening a canned food, transfer uneaten contents to a container with an airtight lid to avoid exposure to air, cross-contamination and odor absorption. Opt for food-safe (BPA-free) glass or plastic containers. Store leftover food along with the liquid in the can.
- Labeling and date: Mark the container with the opening date to keep track of storage time and avoid consuming spoiled food.
- Timely consumption: Transferred food should be consumed within 2 to 3 days and kept refrigerated at temperatures between 34°F/1°C and 39°F/4°C.
- Strict hygiene: Make sure that the containers used are clean and dry before storing food, and avoid cross-contamination by keeping raw food separate from cooked food.
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Patricia
