With each passing day, the lives of the vast majority of people become more and more busy. Therefore, practical solutions are always welcome. As an example, we can mention the famous lunchboxes. In addition to facilitating the day-to-day rush, it is an alternative to always having food available at mealtime. However, experts say there are foods that should never be reheated.
Sometimes, practicality is not synonymous with quality of life
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It is a very common habit to leave ready-made foods in the fridge and only reheat them when you are going to eat them. However, foods like rice and eggs are not ideal for this practice, because, according to experts, they are easy to cause serious food poisoning.
After all, do these reheated foods, in fact, pose such a health risk?
Studies carried out indicate that the rice may contain a bacteria called Bacillus cereus. It, in turn, will result in diarrhea, vomiting and discomfort in the abdomen area.
already the eggs are an extremely dangerous food and can cause food poisoning. This is because the bacteria called salmonella can appear in them, resulting in nausea, vomiting, diarrhea and fever.
Another food cited by specialists is the spinach. When spinach is reheated, it can become carcinogenic because of the nitrates. Another important aspect is the appearance of the listeria bacteria. It can cause headaches, flu and seizures.
Finally, we have the potatoes, which when not correctly stored in the refrigerator and subsequently reheated, may develop Clostridium botulinum. With that, there are great possibilities of causing what we know as botulism.
So what's the right way to store it?
If you still want to store these and other foods to consume and reheat in the future, the ideal is to place them in the fridge inside refractory containers with a lid hours after preparation.
After stored, it is recommended to consume them within four days. Also, be careful not to reheat the food several times. In general, it is always important to be aware of the list of unsafe foods for this practice.
