Leftovers are up there as the best meal of all time! But it seems we should be a little less forthright in re-heating everything. According to British Food Standards Agency and European Food Information Council, there are foods you should not reheat because of how they react with bacteria while they are stored. Here are five foods of the top foods that the Food Standards Agency recommends you do not reheat – or use extra caution when doing so.
As we all learnt in science and food tech, eat raw chicken and say hello to salmonella contamination. This can be a particularly be a problem when it comes to reheating in microwaves, which do not cook all areas of a food as equally. This means some parts of the food cook faster than others. If you must reheat chicken, turn the meat frequently to ensure even heating. However, it is still not advisable to reheat chicken because it has a higher density of protein than red meat and when reheated, proteins break down differently and can upset your stomach.
The issue with rice has less to do with the reheating process and more to do with how the rice is stored. If the rice is left standing at room temperature the spores will multiply and may produce poisons that cause vomiting and diarrhoea – and reheating the rice does not get rid of these poisons.
Our starchy Bff’s run into the same problem with rice, it comes down to how you store the potatoes after they are cooked. If you leave your potatoes to cool at room temperature, and then leave them out of the fridge, conditions may be right for growth of Clostridium botulinum (botulism). This is particularly an issue if you seal them in foil, as this does not allow oxygen into the potatoes. Much life reheating rice, the poisons are unlikely to be killed off in the microwave. So storing potatoes safely as they cool is sensible.