We all have leftovers lurking in our fridge. And no doubt, they are often lifesavers at the end of a long hard day of work. But what we often don’t realize is that some of these foods cause more harm than good after being reheated. From declining nutritional value to contamination by bacteria like Escherechia coli or Salmonella, these health risks are very real.
Here are 10 foods that could potentially be unsafe to eat when they are reheated – particularly if they weren’t cooked or stored right.
There’s good reason most people eat their eggs freshly made. Besides tasting heaps better, it is also safer to avoid reheating eggs – unless you know how to do it right. Bacteria can thrive at temperatures between 40 °F and 140 °F and spoil the food or make you ill. Which is why leaving cooked eggs out at room temperature for a length of time and then reheating for use later is never a good idea.
How to stay safe: According to the Food and Drug Administration (FDA), you can store cooked egg dishes in the refrigerator for a few days, but must consume no later than 3 to 4 days after. Also, avoid keeping the eggs out of your fridge for longer than 2 hours. This could be no more than an hour if it is warmer weather and temperatures are higher than 90 °F. When you reheat eggs, ensure they reach an internal temperature of at least 165 °F before you eat/serve them.