Certain foods commonly stored in refrigerators in Việt Nam can easily develop toxins that are harmful to health. Specifically, green leafy vegetables, re-frozen thawed meat, leftover protein dishes, opened milk, and fermented salted dishes are prone to toxin production when stored for extended periods. These toxins pose a potential cancer risk and can damage internal organs. The report highlights the dangers of keeping these items for too long, even under refrigeration. Consumers in Việt Nam are advised to be mindful of storage times and properly dispose of food that has been refrigerated for an inappropriate duration. Prioritizing food safety practices is crucial to safeguard health and prevent illness.