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Alba Ramírez, experta en alimentación: 'Hay que meter la comida recién cocinada…
La especialista advierte sobre los peligros de dejar los alimentos cocinados fuera de la nevera
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Food Safety Expert Debunks Common Myth: Refrigerate Hot Food Immediately, Not Later
A recent online video featuring food safety expert Alba Ramírez has brought to light critical information regarding food storage, directly challenging a common household practice. Ramírez's video, which has garnered significant attention, directly addresses a segment from a media personality advising against refrigerating hot food immediately, suggesting it be left out for one to two hours to cool. Ramírez asserts that this advice is outdated and poses a considerable public health risk. "This is what happens when people who don't truly understand what they are talking about gain media traction," she stated, referring to the original media clip. She emphasized that the long-standing recommendation to let food cool before refrigeration was primarily to prevent damage to older refrigerator models, not for food safety. Modern refrigeration technology, according to Ramírez, is robust enough to handle hot food without adverse effects. The crucial point, she explains, is to cool food as quickly as possible to prevent the proliferation of harmful microorganisms. "Leaving food out for one or two hours can be the difference between a foodborne illness with severe consequences for your health and no problem at all," Ramírez warned. She advises transferring freshly cooked food into smaller, appropriate containers and placing them directly into the refrigerator to ensure rapid cooling and minimize health risks. This clarification serves as an important reminder for consumers to seek accurate, scientifically-backed information on food safety practices.
