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    I wonder if there's any food that becomes less safe by cooling it down in a fridge. I'm not sure the fact that it's sealed or pasteurized makes any difference Commented Apr 13, 2022 at 7:02
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    @Aequitas I was essentially trying to point out that it was completely safe to begin with. If the can was previously opened, without information on the conditions of that scenario (how long, under what temperature), one could not make the claim of safe practice. So, the sealed can is an important factor. We have lots of questions on this site about how (or if) refrigeration extends shelf life. I was intentionally trying to be clear. So, it is not that cooled food becomes less safe, but that it is sometimes assumed that cooling food extends shelf life, which is not always the case. Commented Apr 13, 2022 at 10:49
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    @Aequitas It's possible an open can of tuna (or anything else) might be made less safe in a fridge, due mainly to the moisture causing the can to rust. (A closed can may also rust in a moist fridge, but if the rust is only on the outside, you're generally okay. And one day is certainly not long enough for that to be an issue.) Commented Apr 13, 2022 at 13:51
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    @DarrelHoffman both the temperature and absolute humidity inside a fridge are typically lower than the surrounding environment. Thus I would expect it would still be safer against corrosion in the fridge than out. Commented Apr 13, 2022 at 17:49
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    @JohnnyJP that makes them less pleasant, but not less safe Commented Apr 15, 2022 at 12:19