These Grocery Items Don’t Need Refrigeration But People Still Chill Them Anyway ...Saudi Arabia

You know that friend who keeps peanut butter in the fridge? Or maybe you’re guilty of storing tomatoes right next to the milk. It turns out many of us are refrigerating foods that don’t actually need to be cold—and those habits may be contributing to a bigger issue.

According to the U.S. Department of Agriculture, food waste accounts for an estimated 30 to 40 percent of the nation’s food supply, with spoilage listed as one of the key drivers. And while keeping groceries cold can extend shelf life, misusing the refrigerator can sometimes backfire—ruining taste, texture, and in some cases, leading us to toss food before it’s really gone bad.

That’s why a viral Reddit thread caught fire this week. On Tuesday, September 2, one user asked: “What grocery items need no refrigeration but are often refrigerated by most people?” exploded with nearly 7,000 comments in under 24 hours and revealed some surprising truths about American food storage habits.

One of the biggest debates? Tomatoes. With more than 8,500 upvotes, Redditors went back and forth on whether these juicy staples belong in the fridge at all. Many argued that refrigeration makes them lose flavor and turn mealy, while others admitted they still toss them in the crisper out of habit. One former Trader Joe’s employee even remembered a package of tomatoes printed with a cartoon bubble that read, “Don’t put me in the fridge, it’s too cold for me in there!”

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According to postharvest scientists at the University of California, Davis, tomatoes suffer from chilling injury when stored below about 55°F. The cold breaks down cell membranes and disrupts enzymes that give the fruit its texture and taste, leaving you with tomatoes that are mushy, mealy, and bland.

Gregory Lofts, food stylist and culinary producer at Martha Stewart Living, explained it this way: “You’re essentially zapping flavor and texture from a tomato when you refrigerate it. My general rule is to never refrigerate a fresh tomato.” He also points out that tomatoes easily absorb odors from other foods in the fridge, which can make them taste even worse.

The expert consensus? Keep tomatoes on the counter until they’re fully ripe. If they’re about to go soft and you can’t use them right away, a short stint in the fridge is fine—just bring them back to room temperature before slicing to get the best flavor.

Another hot topic in the thread was butter. One Redditor joked about leaving it out for weeks, noting that rancidity doesn’t make butter immediately dangerous, just “foul-tasting and not very good for you.” And they’re not entirely wrong—pasteurized butter doesn’t spoil quickly, especially when salted.

Real butter belongs on the counter, and never in the fridge.Prove me wrong.

The USDA’s FoodKeeper app advises that butter can safely sit on the counter for a day or two, keeps for one to two months in the fridge, and lasts up to six to nine months in the freezer. The catch is that once it’s left out, butter starts to oxidize, which dulls its flavor even if it doesn’t make you sick. That’s why many households keep a small dish out for easy spreading while storing the rest in the refrigerator.

Still, the guidance isn’t without controversy. In 2023, California-based Kitchen Concepts released FDA-approved lab results showing butter stayed microbiologically safe for up to 21 days at room temperature and even petitioned the FDA to revise its recommendations. The findings fueled conversation, but so far, federal agencies haven’t shifted their stance: a short stint on the counter is fine, but for long-term freshness, butter belongs in the fridge.

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Peanut butter came up next, and the comments got heated. “Who refrigerates peanut butter?” one person asked, while another replied flatly: “Monsters.” The biggest complaint? Cold peanut butter is nearly impossible to spread.

does peanut butter go in the fridge?

The facts depend on what’s in your jar. Commercial peanut butter, the shelf-stable kind most people keep in their pantry, can sit out safely for months. The National Peanut Board says once opened, these jars last two to three months in the pantry, and refrigerating them can stretch freshness by another three to four months. Unopened jars typically keep six to nine months in the cupboard, provided you respect the “best by” date.

Natural peanut butter is another story. With no stabilizers, it’s more prone to spoilage. Chelsea Edwards, a registered dietitian, told Southern Living: “Refrigerating natural peanut butter will help extend its shelf life and will also help with separation.” If you go through a jar quickly, keeping it in a cool, dark cupboard for a couple of weeks is fine, but once opened, the fridge is the safest bet for keeping it fresh.

Bread brought out another round of strong opinions. “This depends where you live,” one Redditor wrote. “I live in the southwest and if I don’t refrigerate bread it will be moldy in three days.” Others admitted they refrigerate loaves purely to outsmart humidity, pests, or short shelf lives.

Celebrity baker Paul Hollywood reignited the debate last summer with a viral TikTok, warning fans: “If you put your bread in a fridge it will stale three times quicker because you’re drawing all the moisture out of the loaf.” Food scientists agree—refrigeration speeds up starch crystallization, the process that makes bread taste dry and tough.

Did you know this about putting bread in the fridge? #bread #paulhollywood #baking #tips

But there’s a trade-off. Experts note that while refrigeration slows mold, it also accelerates staling. An FDA spokesperson told TODAYthat store-bought bread keeps best at room temperature, but freezing is the smarter option if you won’t eat it quickly—up to three to five months in the freezer versus just two to three weeks in the fridge. In short: counter for short-term freshness, freezer for long-term, and the fridge only if your climate leaves you no choice.

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And arguably the most debated item of all? Eggs. On Reddit, users pointed out that Americans almost always keep them in the fridge, while in Europe it’s common to see cartons stacked right on grocery shelves. That cultural divide led to thousands of comments asking: who’s right?

Ooohh, the 'eggs in the fridge' controversy.

In the U.S., refrigeration is non-negotiable. Toby Amidor, MS, RD, CDN, FAND, an award-winning nutrition expert and author of The Family Immunity Cookbook, explained to Food Network that freshly laid eggs need to be chilled immediately.

“Salmonella is a concern, and this bacteria does like to multiply at room temperature,” he said. USDA-graded eggs are also washed and sanitized before sale, which removes their protective outer cuticle and leaves the shell’s pores vulnerable to contamination. For that reason, the USDA requires eggs be stored at 40°F or below in their original carton, ideally in the coldest part of the fridge rather than the door.

In many countries, though, eggs aren’t washed, leaving that thin protective layer intact—meaning they can safely sit at room temperature. The science explains the difference, but on Reddit? The egg debate rages on.

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