The article warns that refrigeration slows food spoilage but does not stop bacteria or mold from growing. Foods kept too long, especially in damp or poorly stored conditions, may develop harmful toxins.
Particular attention is given to moldy fruit, spoiled nuts and peanuts, and soaked mushrooms that have been stored too long. Mold-related toxins such as aflatoxins can be dangerous, and visibly spoiled food should generally be discarded rather than simply cutting away the bad portion.
To reduce food-safety risks, keep the refrigerator clean, separate raw and cooked foods, use sealed containers, and regularly throw away spoiled or questionable food. A refrigerator helps preserve food, but it cannot make unsafe food safe indefinitely.
