食物进冰箱——要趁热，得尽快

Core Viewpoint - The article emphasizes the importance of promptly refrigerating food to minimize the risk of foodborne illnesses by reducing the time food spends in the "danger zone" temperature range [1]. Group 1: Food Safety Guidelines - Food should be placed in the refrigerator while still warm to shorten the time it spends in the "danger zone" (4°C to 60°C), where harmful bacteria can thrive [1]. - The "danger zone" is defined as the temperature range where bacteria such as Salmonella, Staphylococcus aureus, and E. coli can grow rapidly [1]. - Food should not be left at room temperature for more than 2 hours to prevent the proliferation of harmful microorganisms [1]. Group 2: Refrigerator Usage Tips - It is recommended to use airtight containers to separate different types of food into smaller portions before storing them in the refrigerator [3]. - Raw and cooked foods must be stored separately to avoid cross-contamination [2]. - Adequate space should be left between containers in the refrigerator to ensure proper air circulation, enhancing cooling efficiency [3]. - While low temperatures can inhibit bacterial growth, they do not kill bacteria; thus, vegetables should not be stored in the refrigerator for more than 24 hours, and meat should be consumed within 2 days [3].