Foods that should not be reheated

Seafood

Seafood contains high protein content and is easily spoiled, bacteria easily multiply after heating, leading to increased risk of poisoning. In addition, the fat and cholesterol content in seafood is high, secondary heating can cause fat oxidation, produce harmful substances and affect health.

According to the U.S. Food and Drug Administration (FDA), fresh or cooked seafood left at room temperature may contain more disease-causing bacteria than seafood frozen immediately after being caught. Reheating does not kill these bacteria.

The FDA also recommends throwing out seafood if it has been left out of the refrigerator for more than two hours in cool weather or one hour in warm weather. Bacteria can grow rapidly on seafood between 40 and 140 degrees Fahrenheit.

Milk

Whether pasteurized or sterilized, it should only be consumed at one time. Heating milk can increase the risk of spoilage and affect the quality and safety of food. Milk is rich in protein and lactose. Secondary heating can easily cause the decomposition of protein and lactose, affecting the nutritional value. In addition, microorganisms in milk can also multiply during secondary heating, increasing the risk of poisoning.

Egg

Cooked eggs are very susceptible to bacteria. Hard-boiled eggs in their shells will usually only last about a day at cool room temperature. The higher the temperature, the shorter the shelf life.

In addition, the protein in eggs is easily decomposed and can easily cause food poisoning after heating for the second time, posing a potential health risk. Therefore, if you cannot finish eating them in a short time, you should store them in the refrigerator instead of reheating them, to maintain the freshness and safety of the food.

Stir-fried vegetables

Heating vegetables multiple times can lead to the formation of nitrites, which pose a health risk. Vitamins and fiber in vegetables are easily destroyed by heat, and reheating them a second time will reduce their nutritional value. Therefore, it is important to control the amount of ingredients used during cooking to avoid excess.

Mushroom

Reheating mushrooms can easily cause food poisoning, as they contain a lot of choline, which can create harmful substances after reheating. Mushrooms also contain a lot of protein that can be broken down by enzymes and bacteria if not stored properly, such as left at room temperature for too long. Reheating and consuming mushrooms that have spoiled in this way can cause stomach pain.

If you do have to reheat mushrooms, the European Food Information Council recommends at least 70 degrees Celsius.

Reheating food is a matter that needs to be cautious in our daily lives, so it is necessary to understand the characteristics and risks of different foods, and adhere to scientific safety principles to protect the health of yourself and your family.