Never reheat these 7 food items, stop growth of harmful bacteria

Never reheat these 7 food items, stop growth of harmful bacteria

Reheating leftovers can be a convenient way to enjoy your favourite meal again, but not all foods are meant to withstand a second round in the microwave or oven. In fact, reheating certain foods can pose health risks and alter their taste and quality.

To help you avoid potential pitfalls, here’s a rundown of such food items you should never reheat and why:

Chicken: While it’s tempting to reheat that delicious roast chicken from last night’s dinner, doing so can lead to the growth of harmful bacteria, particularly if the chicken wasn’t stored properly. Chicken should be reheated only once and to a high temperature of at least 75°C to kill any bacteria present.

Eggs: Reheating eggs, whether scrambled, boiled, or fried, can cause them to become rubbery and lose their flavour. Additionally, reheated eggs may harbour bacteria like salmonella, which can cause food poisoning. It’s best to consume eggs freshly cooked and avoid reheating them altogether.

Mushrooms: Due to their high protein content and delicate structure, reheating mushrooms can cause them to break down and become mushy. Moreover, mushrooms are prone to bacterial growth, especially when reheated at improper temperatures. Enjoy them fresh or incorporate them into cold dishes like salads instead.

Spinach: Like mushrooms, spinach is rich in protein and susceptible to bacterial contamination when reheated. Reheating spinach can also cause the formation of harmful nitrates, which can be harmful to health. To preserve its nutrients and taste, consume spinach fresh or add it to dishes after cooking.

Rice: Reheating rice can be risky as it provides an ideal environment for the growth of Bacillus cereus, a bacterium that can cause food poisoning. When rice is cooked and left at room temperature, the spores of this bacterium can multiply, leading to potential illness when reheated. If you must reheat rice, ensure it’s thoroughly heated to kill any bacteria present.

Potatoes: When potatoes are cooked and left at room temperature, they can develop botulism-causing bacteria. Reheating potatoes doesn’t always destroy these bacteria and can lead to foodborne illness. Instead of reheating potatoes, store them properly in the refrigerator and consume them cold in salads or as a side dish.

Cooking oil: Reheating cooking oils, especially those with low smoke points like olive oil, can lead to the formation of harmful compounds called free radicals. These compounds have been linked to various health problems, including inflammation and oxidative stress. To maintain the integrity of oils, avoid reheating them and use fresh oil for cooking.

Remember to store leftovers properly in the refrigerator and consume them within a safe time-frame to ensure both safety and taste.