5 Foods You Should Never Store at Room Temperature

Summary: Did you know some foods you keep on the counter actually belong in the fridge? Leaving food in the "danger zone" (between 41° and 135°F) lets bad bacteria grow and can make you sick. Room temperature is usually around 70°F, which germs love.

Experts say you should always refrigerate opened maple syrup so it doesn't grow mold. Once you cut a melon, it needs to go in the fridge within two hours (or just one hour if it's 90°F or hotter outside). Deli meats and cured meats like salami also need to be kept cold once you open them. Even though hard-boiled eggs are cooked, boiling takes away their protective shell coating, making it easy for bacteria to get inside. Finally, keep your jams and jellies in the fridge. When you double-dip your knife, you leave behind germs, but the fridge stops mold and yeast from growing.

For more details, see EatingWell at eatingwell.com/foods-you-should-never-store-at-room-temperature-11923627 (opens in new tab)

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