5. Heat Chicken Once

Heat Chicken

You may be surprised to learn that reheated chicken is often a culprit in food poisoning. Make sure to fully cook your chicken to an internal temperature of 165 degrees Fahrenheit to prevent food poisoning from salmonella. Avoid cooking chicken twice. Chilled, cooked chicken can be a great addition to salad greens or used to whip up a tasty batch of chicken salad.

4. Avoid Reheating Fried Foods

Reheating Fried Foods

Fried foods are unhealthy enough the first time around. Reheating them is even worse for your body. Microwaving or reheating oily or greasy foods can render the oils on them, such as canola or olive oil, rancid. Additionally, reheating oily foods can release toxins called aldehydes which may cause cancer.

3. Leave Buffet Food at the Restaurant

Buffet Food

While foods served buffet style may be safe to eat at the restaurant, the warming tables they are kept on do not keep the food hot enough to prevent the growth of pathogens. Consume these food items immediately, and do not bring them home with you. Similarly, remember the 2-2-4 rule when serving food buffet style in your home. Place cooked food in the refrigerator within two hours in order to prevent foodborne illness.

2. Use Caution with Seafood

Seafood

Fish and other seafood carry the risk of food poisoning from bacteria or viruses. The CDC recommends cooking seafood to internal temperatures of 145 degrees Fahrenheit and leftover seafood to 165 degrees Fahrenheit in order to prevent illness.

1. Avoid Reheating Cooked Mushrooms

Cooked Mushrooms

Mushrooms are another food that when cooked, should be consumed at one meal. Harmful bacteria can grow when cooked mushrooms are allowed to come to room temperature and are then reheated. Additionally, reheating mushrooms breaks down their protein content. Cook only the quantity of mushrooms you plan to consume, or else be sure to refrigerate them immediately to prevent adverse effects.

Related: Don’t Reheat These Foods in the Microwave
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