Let there be no more confusion.

A row that  has been constantly heard the world over is, which foods need to be kept in the fridge and which are fine in the press?

Well thankfully, a leading food analyst has drawn up a list of food that should be kept chilled, or not.

Dietitian Dr Sarah Schenker devised a list of the do’s and don’ts for consumers – despite common misconceptions about what products should go in the fridge, according to reports in the Mirror.

Dr Schenker devised the dos and don’ts for consumer watchdog Which?.

Natalie Hitchins, head of home ­products and services at Which?, said: “Many of us won’t realise we’re ­compromising the taste or texture by keeping things like tomatoes, ­cucumbers and even bread in the fridge.

“A common misconception is that any food will be kept fresher for longer and therefore is safer to eat.

“While this is certainly the case with meat, fish or milk, when it comes to raw potatoes you could be doing more harm than good.”

Here’s what goes where.

Fridge: Mayonnaise, tartare sauce, and salad cream, which all contain egg, belong in the fridge.

Along with maple syrup and pesto to avoid mould developing.

Press: Cucumber and tomatoes go in the press, because the cold conditions in the fridge alter the texture and can leave a bad taste in the mouth.

Raw potatoes definitely belong in the press, because: ”when stored in the fridge, more free sugars can begin to form in the potatoes.

”This enhanced sugar content can then lead to increased acrylamide levels in the potato, especially if they are then fried, roasted or baked. Acrylamide is a chemical substance formed when starchy foods, such as potatoes and bread, are cooked at high temperatures (above 120°C), and studies indicate it has cancer-causing properties”.

And bread belongs in the press too, because the cold dry conditions will dehydrate your loaf.

So there you have it! Debate settled.