Refrigeration will dramatically inhibit the growth of harmful bacteria on many types of prepared and cooked foods. It is usually advised to refrigerate foods at a temperature between 35 and 38 degrees Fahrenheit (between 1 °C and 3 °C). While refrigeration can decrease spoilage on many different kinds of foods, it is not recommended for every edible item in the kitchen. Colder temperatures can change the texture and taste of many foods, and sometimes even the nutritional value. The following information describes 35 foods you should not put in the fridge and the reasons why they are best left out at room temperature.
Coffee needs a dry, cool area to remain as fresh as possible. Refrigerator temperatures are normally too cold. Coffee should also stay in an airtight container to retain a high quality. The National Coffee Association states that coffee beans should be stored at room temperature and kept away from heat, moisture, and light.
Cold temperatures tend to have a drying effect on many items. Bread is a food that will become dry and stale if refrigerated. Bread may also be chewy in texture if kept for very long in a cold environment.