Everyone knows the problem. You have cooked too much and there is still some left over at the end. It doesn’t matter if you overestimated yourself or if you prepared more on purpose to have a ready meal for the next day. Be careful with these six foods! Many of you may know that foods such as mushrooms are not suitable for microwave heating. But did you know that heating rice is also harmful to you?
Of course, you shouldn’t throw away the leftover food because of this. But on the contrary. However, in the future you should pay attention to which goods you should rather enjoy cold the following day. Even if pre-cooking can save a lot of time, typical dishes or side dishes develop toxic substances when they are reheated.
1. Can mushrooms be reheated?
Mushrooms have a very high protein content. They are therefore among the foods that spoil very quickly and easily. The rule of thumb used to be that mushrooms should not be reheated. This myth is still anchored in people’s minds to this day. However, since the invention of the refrigerator, the warning has been somewhat exaggerated. If prepared correctly, mushroom dishes can be reheated and eaten the next day.
After cooking, you should make sure that you let the dish cool down quickly. The prepared mushrooms can then be stored for about another day. However, please only heat the dish once and ensure a minimum temperature of 70 degrees Celsius.
2. Bacillus cereus in rice
It doesn’t matter whether it’s a side dish or, for example, risotto or paella. Rice is one of the staple foods in the world. That’s why it’s all the more important that you know how to store leftovers and then heat them up. After cooking, you should store the rice in the fridge or freezer.
Rice is very rich in starch and therefore also susceptible to Bacillus cereus. This bacterium can cause gastrointestinal problems and food poisoning in humans. The usual amount is very small and therefore harmless. However, since the bacteria are very resistant to heat, you must ensure that you heat the rice sufficiently when heating it up. As with cooking, the rice should be steaming. Only then can the toxic bacteria be killed.
3. Salmonella risk in eggs
Some supermarket chains keep recalling eggs due to salmonella infection. These rod-shaped bacteria can trigger a very severe diarrheal disease known as salmonellosis. Those affected struggle with severe gastrointestinal problems. Depending on age and health, this disease can also be life-threatening.
The bacteria can multiply quickly, especially if there is insufficient cooling. So are next to foodstuffs that come from farm animalsare produced, often eggs and egg-containing foods are also affected. These include eggs that have not been sufficiently heated or mayonnaise that has not been cooled. Because of this, you should also refrain from reheating any egg dishes. Heated scrambled eggs can also lead to stomach problems.
4. Poultry and other livestock products
Like eggs, poultry is also very susceptible to salmonella. As already described, these bacteria are mainly found in products from livestock. In addition to poultry, this also includes beef or pork. Since the bacteria multiply above all at temperatures between 10 and 47° Celsius, the meat must always be sufficiently cooled.
Salmonella are very stubborn and can live on the food for several months. Once a product has been affected, subsequent freezing no longer helps. Here, too, the bacteria can survive. Therefore, to ensure that you do not catch a salmonella infection, you must ensure that you prepare it correctly. It is important that the chicken is heated evenly. The meat needs to get really hot the first time you reheat it, as well as reheating it, so that bacteria can be killed.
5. Spinach: nitrite as a danger
Root and leafy vegetables such as spinach, beetroot or radishes are rich in nitrate. This is an important nutrient for the plants to build cells. When it is absorbed, nitrogen monoxide is produced in the human body. This can dilate blood vessels and therefore lower blood pressure. Only the conversion of nitrate to nitrite and the associated formation of nitrosamines is harmful for small children and adults. It is assumed that these are carcinogenic substances.
The conversion of nitrate to nitrite can be accelerated, for example, if the spinach is not sufficiently cooled. Bacteria can multiply quickly, especially when stored at room temperature. Therefore, you should avoid reheating leafy greens to avoid stomach upset.
6. You have to keep this in mind if you want to reheat potatoes
Potatoes are often served as an accompaniment to fish or meat. One of the simplest options is “boiled potatoes”. They are quick and easy to prepare. It can happen that you have cooked a little too much. If you want to heat them up again the next day or process them further, you must follow the tips below to avoid damaging your health.
Never store the prepared potatoes in an airtight or sealed plastic container . It is better to put the cooked tubers on a plate and put it in the fridge. You can so that the potatoes take on a little less of the taste of the other foodcover them with a clean cloth.