5 Foods That Become Unsafe When Reheated

It is common practice to reheat leftover food in several households in an effort to eliminate wastage, save time, and energy. However, it is worth noting that not all foods are safe to reheat as some of them may lose their nutritional value and may even pose dangers to the health. Reheating causes significant alterations in chemical composition and increase bacterial growth. It is important to understand the foods that should never be reheated in order to prevent foodborne illness and protect overall health. Reheating of food may also discourage healthy eating habits and can degrade overall health and well-being.  

According to a report featured in IPB University, reheating leftover dishes is often a practical choice for many people. However, Dr Karina Rahmadia Ekawidyani, a lecturer at the Department of Nutrition Science at IPB University, explains that not all types of food are safe to reheat multiple times. “In principle, any properly cooked food can be reheated. However, there are certain categories of food that should be avoided for reheating because they contain specific compounds or may pose a risk of bacterial contamination,” added Dr Karina. Below are 5 foods that you should avoid to reheat:

Rice: It is one of the most reheated foods in many households and may pose several health hazards if not handled effectively. Cooked rice may contain spores of Bacillus cereus, a bacteria that can survive even cooking temperature. If you leave rice at room temperature for a longer period, these bacteria can multiply and produce toxins that even reheating can not destroy. In order to stay safe and prevent health-hazards, rice should be eaten warm and not left for too long and consumed after reheating.

Potatoes: Cooked potatoes in particular those wrapped in foil can pose health risk if stored improperly and reheated. When they are left at room temperature, it may encourage growth of Clostridium Botulinum, a bacterium associated with food poisoning.  According to Medindia, “when it comes to reheating, the primary concern is bacterial growth. Every time food is reheated, it goes through a cycle of cooling and reheating, creating an environment conducive to bacterial proliferation.”

Eggs: Eggs based foods such as omelettes, egg curries can become unsafe upon reheating. Reheating them at high temperature can alter their protein structure thus making them hard to digest and cause food poisoning. Eggs are also prone to bacterial contamination when left at room temperature for too long.

Spinach and Other Leafy Greens: These veggies contain nitrates that may convert nitrites when reheated. These compounds may cause health hazards especially for infants and young kids. Reheating will also bring down the nutritional value of these vegetable. It is best to consume them soon after they are cooked to receive sustainable nutrition.

Chicken and Other Poultry: Reheating the food can be harmful. Poultry contains proteins that undergo change in structure upon reheating in an uneven manner and may lead to digestive issues.