Refrigeration significantly inhibits the growth of harmful bacteria on many types of prepared and cooked foods. It is generally recommended to refrigerate foods at temperatures between 35 and 38 degrees Fahrenheit (1°C to 3°C). Although refrigeration can reduce spoilage of many different types of foods, it is not recommended for every edible item in the kitchen. Lower temperatures can alter the texture and flavor of many foods and sometimes their nutritional value. The following information describes foods that should not be put in the refrigerator and reasons why they are better left at room temperature.
Coffee
Coffee needs a dry, cool place to stay as fresh as possible. Refrigerator temperatures are usually too low. Coffee should also remain in an airtight container to maintain its high quality. The National Coffee Association states that coffee beans should be stored at room temperature and protected from heat, moisture and light.
Bread
Cold temperatures tend to have a drying effect on many items. Bread is a food that dries and hardens in the cold. Bread can also have a chewy texture if kept in a cold environment for a very long time.
