Warning once morest heating these foodsHeating the food left over from the past day or used in the morning is a common habit in this generation, especially following a hard day at work or a day full of adventures and events that make us feel tired and exhausted in order to prepare new food, so we use the available food and put it in the oven to heat it up and eat it once more But what many of us don’t know is that heating food once more may cause incalculable damage to certain types, so what are they?
Foods that are poisonous when heated
Reheating food, whether previously used or fresh, can be harmful and toxic to us if the correct heating steps are not followed. The most common foods that become toxic if heated are:
The chicken used must be at the heat of the radiator, and if it needs to be heated, the temperature in the oven must reach more than eighty degrees Celsius in order to ensure the killing of bacteria or germs that are present in the chicken. If three days have passed since cooked chicken, it is disposed of.
Reheating potatoes is not guaranteed to kill bacteria or germs that may grow on potatoes while leaving them at room temperature or even refrigerator temperature, or even if they are wrapped in tin. Therefore, it is preferable not to use potatoes the next day, even if they are heated.
Reheating the rice will not be dangerous as a result of the bacteria as they are easily eliminated but the danger is in the spores as they transform and become heat resistant and toxic to us, and if rice is used, the heat must be high and reach all parts.
Heating the eggs once more following a maximum of three hours following heating the first time, if the eggs outside the refrigerator are usually harmful, in those hours the salmonella bacteria grow, which in turn causes poisoning.
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sea food
Heating the seafood that has been caught directly is healthy and usual, but the unhealthy is if those foods were heated once and we want to heat them once more if they were kept at room temperature and not placed in the refrigerator.
