8 types of reheated foods that can cause poisoning

The habit of cooking many delicious dishes and storing them for later use is quite common in many families. However, not all foods are safe to reheat. Some dishes, if reheated, not only lose nutrients but also pose a risk of poisoning.

Here are 8 foods that experts recommend not reheating a second time:

Spinach

Spinach is rich in nitrates, which are beneficial when eaten fresh but can turn into toxic nitrites if reheated repeatedly. Therefore, only cook the right amount, not too much.

Potato

Potatoes left at room temperature for too long or reheated multiple times can easily produce bacteria that cause food poisoning. If you accidentally cook a lot, divide it into small pieces and store it in the refrigerator immediately after cooking.

Celery and carrots

Like spinach, celery and carrots are also high in nitrates. When reheated, they can turn into harmful chemicals. If you must reheat a dish, remove these two vegetables first.

Cold rice

Rice can contain spores of the bacteria Bacillus cereus. When left at room temperature, they grow rapidly and produce toxins. Therefore, rice should be stored in a sealed container, placed immediately in the refrigerator, and reheated only once.

Mushrooms Mushrooms are susceptible to microbial growth after being cooked. Eating them overnight can cause digestive upset, especially if reheated.

Radish

Radishes are rich in nitrates, which can easily turn into nitrites if reheated repeatedly. The safest way is to eat them immediately after cooking, or use them cold in salads.

Egg

If cooked eggs are exposed to high temperatures again, the proteins can change, causing indigestion. Whether boiled or fried, it is best not to reheat them.

Chicken

The protein in chicken is very sensitive to reheating. If reheated unevenly, bacteria can easily survive and cause stomach aches and diarrhea. The safety rule is to reheat chicken only once, heat it evenly from the outside in, and eat it immediately afterwards.

Leftovers should be stored in airtight containers, placed immediately in the refrigerator, and reheated only once. More importantly, cook just enough food to limit storage and reprocessing, avoiding illness from seemingly familiar dishes.

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Source: https://baolaocai.vn/8-loai-thuc-pham-ham-nong-lai-co-the-gay-ngo-doc-post880697.html