Tip: It is best to consume these vegetables fresh or avoid reheating them multiple times.
3. Chicken (Gallus gallus domesticus)
Chicken contains proteins that change their structure when reheated, which can make it more difficult to digest. In addition, chicken is prone to bacterial contamination, especially by Salmonella and Campylobacter. If it is not heated evenly, these bacteria can survive.
Tip: Stir chicken in the microwave to ensure it heats evenly and always check that the internal temperature is above 75°C.
4. Potatoes (Solanum tuberosum)
Cooked potatoes left to cool at room temperature can be dangerous, as Clostridium botulinum can grow and produce toxins that cause botulism, a serious illness affecting the nervous system. Reheating potatoes does not always eliminate this toxin.
Tip: Store cooked potatoes in the refrigerator and heat them in a pan or oven to ensure they heat evenly.
5. Fish (various species)
Reheating fish not only affects its texture and flavor, making it dry, but can also increase the risk of food poisoning if not stored properly. Bacteria such as Listeria monocytogenes can grow in improperly refrigerated fish.
Tip: Avoid reheating fish in the microwave. Use the oven or a frying pan for more even heating.
CONTINUE READING NEXT PAGE
How To Make CINNAMON SUGAR DONUT SWEET BREAD
EASY MEXICAN CASSEROLE
How To Make CORNISH BEEF PASTIES
Cheesy Garbage Bread Delight
I don’t throw away coffee cans, but use them to make stylish things for the kitchen: my friends don’t admire them
Are You Old Enough To Remember What This Is?
GARLIC BUTTER PIZZA PULL APART BREAD Recipe
Slow Cooker Garlic Parmesan Cabbage
How to remove black spots in sensitive areas of the body