Domestic refrigerator is a widely used appliance to keep food fresh and retard food spoilage in household. However, our understanding of microbial health risk associated with food under such circumstance still remains very poor. Here, typical types of food (vegetable, fish, and pork) were kept in a domestic refrigerator at 4 °C for 3-30 days. Temporal dynamics of antibiotic resistome, pathogens, bacterial and fungal communities during this period were investigated via high-throughput quantification and Illumina sequencing technologies. Results showed that a large number (21-134) of antibiotic resistance genes (ARGs) and mobile genetic elements (MGEs) were detected across the three food types, including 10.06 % of high-risk ARGs classified by their risk ranks. Moreover, four bacterial pathogens (i.e., Bacillus cereus, Cronobacter spp., Klebsiella pneumoniae and Staphylococcus aureus) targeted by marker genes including the pathogen-specific genes or virulence factor genes, and some potential fungal pathogens (e.g., Fusarium, Candida, and Aspergillus) were detected, indicating the occurrence of microbial risk even at the normally regarded safe storage temperature. Among all food types, the total bacterial density and ARG abundances in fish rapidly increased after only 3 days, much faster than vegetable and pork after 10 days. In addition, fish samples contained the highest ARG and pathogen abundances, indicating its potentially higher health risk than other food types. Finally, the shifts of ARG pattern were mainly contributed by bacterial communities and MGEs. This study highlights that food preserved in refrigerator at 4 °C could still be an unneglected microbial risk, and raises awareness of improving food safety in domestic environment.