Is Refrigerated Dough Making You Sick? A Doctor Issues a Serious Warning

Many people store leftover wheat dough in the refrigerator to save time, but health experts warn that improper storage can increase the risk of food contamination. Here are 7 important points to know:

1. Bacterial Growth Can Occur
   Even in the refrigerator, bacteria and fungi can slowly grow if the dough is stored for too long or in unhygienic conditions.
2. Nutritional Quality May Decline
   Stored dough can gradually lose some of its freshness, texture, and nutritional value compared to freshly prepared dough.
3. Risk of Food Poisoning
   Consuming rotis made from spoiled dough may lead to stomach pain, nausea, vomiting, or diarrhea.
4. Watch for Warning Signs
   A sour smell, discoloration, slimy texture, or visible mold indicates that the dough should be discarded immediately.
5. Use Within 24–48 Hours
   Experts generally recommend using refrigerated wheat dough within one to two days for safety and quality.
6. Store Properly
   Keep the dough in an airtight container to reduce exposure to moisture, odors, and contaminants.
7. Fresh Dough Is the Best Option
   Preparing fresh dough whenever possible minimizes the risk of contamination and ensures better taste and texture.