From Fridge to Resistance: How Everyday Food‑Storage Habits May Fuel the Next AMR Crisis

This article was exclusively written for The European Sting by one of our passionate readers, FarmanRiaz | MD, UIN Syarif Hidayatullah Jakarta | Chief organizer PIMSA Indonesia. The opinions expressed within reflect only the writer’s views and not necessarily The European Sting’s position on the issue.

Antimicrobial resistance (AMR) is one of the most significant global health threats of the 21st century. The World Health Organization (WHO) warns that without immediate action, we risk returning to an era where routine infections are again deadly (WHO, 2023). While much attention has focused on antibiotic overuse in medicine, hospitals, and farming, an often-overlooked contributor is the way we handle, store, and consume food in our everyday lives. This article explores how everyday food-storage habits may silently promote AMR – and how changing them can reduce resistance in the food chain.

AMR: From Basics to Advanced
At its core, antimicrobial resistance occurs when microorganisms such as bacteria, fungi, viruses, or parasites evolve mechanisms to evade the effects of drugs designed to control them (WHO, 2023). In bacteria, this might mean producing enzymes that break down antibiotics or altering the drug’s target site, leading to infections becoming harder to treat. The overuse and misuse of antibiotics in humans and animals, alongside the environmental dissemination of resistance genes, contributes to AMR. The “One Health” framework recognises that human health, animal health, and environmental health are interconnected, and the resistome (the collection of resistance genes) flows through the food chain to households (Samtiya et al., 2022).

AMR is not only a problem in healthcare settings or farming but also in our kitchens, where food-handling practices may play a significant, yet often unnoticed, role in promoting resistance.

The Overlooked Consumer Link: Food‑Storage Culture and AMR
When most people think of AMR in food, they imagine contamination at the farm or in processing plants. However, once food leaves the farm, it enters the home, and how we thaw, store, refreeze, and consume leftovers may influence microbial survival and resistance dynamics.

1. Freeze–thaw cycles and microbial proliferation
A study by Mohammed et al. (2021) found that repeated freeze–thaw cycles significantly increased total microbial counts in beef and chicken meats, including potential pathogens. Although the study did not directly measure AMR, increased microbial growth presents opportunities for resistance to develop (Mohammed et al., 2021).

2. Thawing methods and pathogen survival
Freezing prevents bacterial growth but does not always kill pathogens. The European Food Safety Authority (EFSA) points out that pathogens may survive frozen storage and recover during thawing (EFSA, 2021). Thawing at room temperature or unsafe temperatures increases bacterial growth, including resistant strains. This highlights the importance of thawing in the fridge, not at room temperature.

3. Refreezing and storage beyond safe limits
General food-safety advice recommends that thawed meat should not be refrozen if it was left out at room temperature. While there is limited research directly linking refreezing to AMR, improper thawing and refreezing create conditions for resistant bacteria to proliferate (Foley et al., 2018).

4. Food age and “close-to-expiry” consumption
Although there is limited direct research on the connection between close-to-expiry food and AMR, the principle is clear: older, poorly stored food can accumulate higher microbial loads. A review of the food chain points out that conditions exist in food storage where resistant bacteria may thrive (Samtiya et al., 2022).

The primary AMR risks in the food chain lie upstream (production, processing, retail), but the consumer end is crucial. A home freezer or fridge can become an ecosystem where resistant bacteria survive and potentially spread resistance genes.

Why This Matters – And Why the Public Should Care
Many consumers may assume that cooking food thoroughly eliminates bacteria, but what about cross-contamination, undercooking, or ready-to-eat foods? The presence of large microbial populations increases the likelihood that some will carry resistance genes or exchange them (Samtiya et al., 2022). Microbial cells in food may exchange genetic material, including resistance genes, making cooking alone insufficient to prevent AMR spread.

Food-handling practices vary widely between households. Many people defrost on countertops, refreeze leftovers, or consume food past its expiration date, often for convenience or cost reasons. These practices provide more opportunities for bacteria to grow and spread resistance.

AMR does not respect borders; it’s a global phenomenon. If household practices become a weak link in the food safety chain, the entire system is at risk. By focusing on consumer behaviour, we can strengthen AMR prevention at the point of consumption.

Practical, Evidence-Based Solutions for Consumers
Food-safety guidance that can help reduce the risk of AMR at the household level:

• Thaw food in the fridge (≤ 5°C) and avoid bench-top defrosting
EFSA recommends thawing frozen food in the fridge, not at room temperature, to reduce the risk of pathogen growth (EFSA, 2021).

• Minimise freeze–thaw cycles for meat and perishables
Mohammed et al. (2021) found that repeated freeze–thaw cycles increase microbial counts. Limiting refreezing and freezing thawed food only once helps reduce the microbial growth window (Mohammed et al., 2021).

• Consume leftovers promptly and store cold (< 5°C) within 2 hours
Food-safety guidelines from the WHO recommend promptly cooling and storing leftovers to minimise microbial growth. The risk of AMR increases if food is left at room temperature for extended periods (WHO, 2023)

• Avoid refreezing after room-temperature thawing
As noted by consumer-advice reviews and food safety authorities, meat that has thawed at room temperature for extended periods should never be refrozen (Foley et al., 2018) .

• Practice good kitchen hygiene to prevent cross-contamination
Although not unique to AMR, good hygiene reduces overall microbial burden, reducing the pool of potential resistant microbes. The IDSA states that AMR infections increase risks and costs when overall microbial load is higher (IDSA, 2025).

• Educate and raise awareness about household storage habits

 As part of AMR strategy public health messaging around AMR typically emphasises antibiotics in medicine and agricultural settings. Raising awareness about consumer storage practices can add a new dimension to AMR prevention efforts.

Closing Thoughts
As we mark World Antimicrobial Awareness Week, it’s crucial to remember that AMR is not only a clinical or agricultural problem. It’s a household issue, too. Simple food-handling practices like thawing food correctly, avoiding refreezing, and consuming leftovers promptly can significantly reduce the spread of antibiotic-resistant bacteria. Each small change in consumer behaviour can help protect our food chain and maintain the effectiveness of antibiotics for future generations.

By changing just one habit this week-whether it’s thawing frozen food properly or avoiding refreezing leftovers-you can make your kitchen part of the global solution to AMR. Together, we can strengthen the defenses against antimicrobial resistance, starting from our homes.

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