Modern cooking is often about the microwave, as we heat up leftovers, batches cooked up earlier and more.
But did you know that dinner might not be the only thing you’re preparing, as food poisoning could be on the menu too.
According to the Food Standards Agency, the secret to making sure you eat safely is in the four Cs – cooking, cleaning, chilling and cross-contamination – or avoiding it.
They say that that it’s important to cook food thoroughly, particularly meat, to kill any harmful bacteria that may be present.
But when it comes to reheating food, you must make sure it is steaming hot all the way through, and don’t reheat food more than once.
Here are seven foods you should take care to avoid reheating unless you want to book a day away from work – and in the bathroom instead.
It’s a good one for soup, but when you are reheating it, take out celery.
The nitrate contents of the vegetable can be a problem if you heat it for the second time, as the heat can cause it to turn toxic.
Meals that contain eggs are generally fine to reheat as long as you make sure they’re piping hot.
But beware boiled or scrambled – reheating those bad boys can make you sick.
Like celery, the nitrates which give it some goodness don’t like being reheated and can have carcinogenic properties. if you’ve any left over, just ditch it.
Eat as soon as you prep with mushrooms – it’s an easy rule that will save your stomach, because of the deterioration of the proteins in them.
Careful with this food staple.
If potatoes are left to cool at room temperature and then left unrefrigerated, conditions may be right for growth of botulism, and when you reheat and much, you’re in big trouble.
Reheating chicken is known as a tricky one.
The protein composition changes when a cold chicken is heated for the second time after being kept in the fridge which can cause digestive problems.
If you’re attempting it, make sure the inside is piping hot.