You must avoid re-heating these four foods
It’s become a customary for office workers in particular to intake food stored in plastic packets and most of them heat them in a microwave…but is it the safe way?
Health experts are of the view that not all foods respond well to heating – either because of how they react with bacteria while they are stored, or because of the proteins that are broken down during cooking.
And you can’t certainly ignore scare stories shared by the experts.
Here are five foods are accredited by the Food Standards Agency and the European Food Information Council as to be avoided for reheating purposes.
How cooked rice is stored is more important than the actual reheating itself, according to the Food Standards Agency.
If the rice is left standing at room temperature, the spores will multiply and may produce poisons that cause vomiting or diarrhoea – and reheating the rice will not get rid of these poisons.
If the rice is left standing at room temperature, they may produce poisons that cause vomiting or diarrhoea
Chicken and other poultry have a certain amount of salmonella contamination as standard, as do eggs.
This can be a problem with reheating in microwaves in particular, which does not penetrate all areas of a food as equally as heatwaves. That means some parts of the food cook faster than others.
It is important particularly with chicken to turn the meat frequently to ensure even heating inside and out.
Reheating chicken is not advisable more generally because it has a higher density of protein than red meat – when reheated, proteins break down differently and can upset the stomach.
Mushrooms have proteins which can easily be destroyed by enzymes and microorganisms, according to the European Food Information Council.
If they are not stored properly, mushrooms can deteriorate quickly and cause an upset stomach after reheating.
However, says the council: “If they are stored in a fridge and for not more 24 hours, it is in general no problem to reheat mushrooms again at recommended temperatures of 70 C.”
The problem with reheated potatoes is not the reheating but how you store the potatoes after they are cooked.
If they are left to cool at room temperature (and then left unrefrigerated), conditions may be right for growth of Clostridium botulinum (botulism), especially if they are sealed in foil so that oxygen is kept out of the potato.