7 Foods Items That Can Turn Toxic When Reheated (2024)

FAQs

Are there any foods that turn toxic when reheated? ›

Leafy Greens & Vegetables with high amounts of Nitrate

Vegetables containing a lot of nitrate like spinach, carrots, kale, turnip and celery shouldn't be reheated. Microwaving them could cause them to become carcinogenic (the potential to cause cancer).

Reheating cooked spinach can lead to the formation of potentially harmful compounds. Spinach contains nitrates, which can convert into nitrites when reheated. Nitrites can then combine with amino acids to form nitrosamines, which are carcinogenic compounds.

It is safe to reheat chicken in the microwave but not more than once. If you reheat your chicken repeatedly, it will become prone to the growth of bacteria that can lead to food borne illnesses.

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.

Monitor the temperature: A safe reheating egg temperature is anything over 165 degrees Fahrenheit. This temperature ensures that the eggs have been thoroughly reheated and can prevent food poisoning. Be careful not to over-cook your eggs either while reheating them.

Even though a popular food item, it isn't too safe to reheat potatoes. A bacteria called Clostridium botulinum that releases a toxic chemical would be grown if cooked potatoes are kept at room temperature for longer. So, leftover potatoes should be stored in the fridge.

Chinese leftovers should last between three to four days in the fridge, according to PreparedCooks. However, certain ingredients could last in different longevities. Shrimp, for example, has a short shelf life. This means that it might not last as long in the fridge.

In our opinion, the most reliable way to reheat a baked potato is by popping it in the oven. The skin crisps up beautifully, and the interior gets hot and fluffy. Plus, you can reheat a whole rack of baked potatoes in one go. Preheat the oven to 350 degrees.

Reheated rice syndrome is food poisoning caused by Bacillus cereus, a bacteria that spreads in improperly cooled starches. Throw out rice and other starchy foods that have been left out at room temperature for more than a couple of hours.

Why shouldn't eggs be reheated? ›

Eggs. Nicolaisen and Stevens say you should avoid eating leftover eggs. "Other than the texture becoming rubbery, reheating eggs can be bad for you if reheated too long or multiple times," Nicolaisen explained. "Eggs turn green from overcooking by the nitrogen oxidizing, and therefore can actually make you sick."

For this reason, cooking food in a microwave is not harmful to health, and cooking in a microwave does not reduce the quality of the food any more than other forms of cooking or heating. Therefore, regularly cooking or heating your food in a microwave will not have any negative effects on your health.

Serve reheated food immediately, unless it is going straight into hot holding. If food is not served immediately, the temperature will drop and harmful bacteria could grow. THINK TWICE! Remember, reheating means cooking again, not just warming up.

Above 74°C (or 165°F), bacteria die, although spores and toxins may survive. Food that is being cooked or reheated should hit 74°C (or 165°F). You can hold hot food for service at 60°C (or 140°F).

After each reheating, leftovers will be safe in the fridge for an additional three to four days. Because the quality decreases each time food is reheated, it is best to reheat only the amount needed. Cooked foods that cannot be used within four days should be frozen for longer, safe storage.

On stove top: Place food in pan and heat thoroughly. The food should reach at least 165 °F on a food thermometer when safely reheated. In oven: Place food in oven set no lower than 325 °F. Use a food thermometer to check the internal temperature of the food reaches 165°F.