Spanish households risk spoiling food by storing it incorrectly in the fridge

A guide warns that placing certain foods in the refrigerator can damage their flavor, texture and safety. Tomatoes lose aroma and become mushy because the cold breaks cell membranes. Potatoes, when refrigerated, convert starch to sugars, turning them sweet and darkening quickly; they should be kept in a cool, dry, dark place. Onions and garlic spoil in the humid fridge environment, becoming soft, moldy or developing internal stems, so they belong in a well‑ventilated pantry. Bread stored in the fridge hardens as starch crystals form, making it dry and cardboard‑like; freezing or room‑temperature storage is preferable. Honey also crystallises and becomes hard when chilled, and it can be kept in a closed jar on a kitchen shelf. The guide advises keeping these items out of the fridge while using refrigeration for high‑risk foods such as meat, fish, dairy, eggs and cooked dishes.