5. Fish (various species)
Reheating fish not only affects its texture and flavor, making it dry, but can also increase the risk of food poisoning if not stored properly. Bacteria such as Listeria monocytogenes can grow in improperly refrigerated fish.
Tip: Avoid reheating fish in the microwave. Use the oven or a frying pan for more even heating.
6. Eggs (Gallus gallus domesticus)
Cooked eggs can be dangerous when reheated, as their proteins can become toxic and cause digestive problems. Also, microwaving can create a buildup of steam inside the egg, which could cause it to explode if not handled properly.
Tip: Reheat eggs in a frying pan and over low heat to avoid accidents and health problems.
7. Mushrooms (Agaricus bisporus and other species)
Cooked mushrooms are another food that can be dangerous when reheated. The proteins in mushrooms can break down quickly if left at room temperature, which not only affects their flavor but can also cause digestive problems, such as stomach pain or bloating. Also, if not refrigerated properly, they can grow bacteria.
Tip: Refrigerate cooked mushrooms as soon as possible and if you decide to reheat them, do so at a low, consistent temperature to avoid problems.
8. Sauces and stews with cream or milk
Sauces or stews that contain dairy products, such as cream or milk, can separate when reheated, which not only affects their texture, but can also create an environment conducive to the development of bacteria if not properly refrigerated. Creams often coagulate and sauces can lose their creamy consistency when reheated.
Tip: When reheating these dishes, do so over low heat and stirring constantly to prevent the milk or cream from separating.
9. Reheated oils
Reheating oils such as olive, corn or sunflower oil can be problematic, as oils subjected to high temperatures repeatedly can release toxic compounds such as acrylamide, which has been linked to cancer risks. These oils can lose their healthy properties and produce harmful substances if reheated multiple times.
Tip: Avoid reusing or reheating oils already used for frying or cooking. It is best to use small amounts
Add fresh oil every time.
Additional dangers of reheating food
Improper or repeated reheating of food can cause it to lose nutritional value and, in some cases, can be a health hazard. Bacteria such as Escherichia coli, Salmonella or Listeria can grow in poorly refrigerated or improperly heated food. Reheated food can also lose its original texture and flavor, becoming less appetizing and less nutritious.
Microwaves can be very useful, but it is important to be careful about the foods you reheat. Avoid those that become dangerous when reheated and always make sure you store your meals properly. If you have any doubts about the safety of a reheated food, it is best not to take any chances.
