Some foods to be reheated or stored improperly can become dangerous for the organism.

 

The problem is that reheat food tapper at certain temperatures can turn into a breeding ground for some bacteria that can become dangerous and lead to food-borne infections. The temperature range in which this happens is between 5 ° C and 65 ° C. There the bacteria multiply more rapidly to reach unsafe levels.

 

Chicken: for their consumption is safe, must be well cooked in all its parts, because salmonella is a common bacteria in poultry and insufficient cooking increases the risk. The University of California conducted an investigation into this micro-organism and concluded a proper cooking temperature would be 74 ° C.

The most commonly used device to reheat foods is the microwave. However, it is important to note that in this equipment the heat does not penetrate the food evenly. To ensure that safe intake pink areas should not remain in the product.

 

Rice: It is another dangerous food when it is not cooked properly. The grain of rice may contain spores of bacteria that can survive after cooked and multiply when they are at room temperature, causing food poisoning. It is recommended to store it in the refrigerator immediately after cooked and not to eat it within 24 hours. The longer the product is at room temperature the greater will be the chances that generate toxic agents, many of whom do not die to overheat it.

 

Potatoes: Baked potatoes must be stored hot, wrapped in aluminum foil, or cold, but not at room temperature, as this increases the risk of botulism. Clostridium botulinum is a bacteria capable of generating spores that survive in improperly preserved or poorly packaged foods where they produce a toxin: Botulinum toxin, capable of producing serious poisonings.

 

Mushrooms: The EUFIC (European Council for Food Information) recommends not reheat, as they suffer risk of deteriorating to have proteins that are easily destroyed by enzymes and microorganisms. It is best used fresh, rinse well, although they seem clean. If they have been stored in cold, can be eaten without problem at 24 hours of cooked maximum and it should be reheated to at least 70°C.

 

Spinach: As is the case with other green leaves, this food contains high concentrations of nitrate. According to the EUFIC nitrates themselves are not harmful. The problem is when converted into nitrites and then in nitrosamines, known to be carcinogens. The process is triggered when the product is cooked, stored and reheated later.