Skip to playerSkip to main content
  • 2 days ago
Transcript
00:008 Foods That Turn Toxic When Reheated
00:021. Chicken
00:05Chicken's proteins change when reheated.
00:09Uneven heating lets salmonella or campylobacter survive.
00:12Heat thoroughly until the temperature reaches 75 degrees Celsius throughout.
00:182. Rice
00:19Cooked rice may harbor bacillus cereus.
00:22Toxins survive reheating.
00:24Cool quickly, refrigerate within an hour, and reheat once until steaming.
00:283. Potatoes
00:31Improperly cooled potatoes risk clostridium botulinum, especially foil-wrapped ones.
00:38Refrigerate promptly, unfoil, reheat very hot, and consume within 2 days.
00:434. Spinach
00:45Reheating spinach converts nitrates to nitrites and nitrosamines.
00:50Infants and pregnant women are vulnerable.
00:52Eat fresh, refrigerate, and consume promptly.
00:565. Eggs
00:57Reheated eggs can oxidize proteins and fats, turn rubbery, and risk bacteria.
01:03Cook only needed portions.
01:05Avoid microwaving.
01:07Heat evenly.
01:096. Mushrooms
01:11Reheated mushrooms can alter proteins, reduce nutrients, and upset digestion.
01:17Refrigerate within 2 hours.
01:19Reheat once over low heat.
01:207. Beets
01:23Repeatedly reheating beets may increase nitrite byproducts and reduce betulin antioxidants.
01:30Refrigerate promptly.
01:31Enjoy cold in salads and avoid multiple reheats.
01:348. Celery
01:37Celeries nitrates can convert to nitrites when soup is reheated, posing risk for some.
01:43Remove before reheating and add fresh afterward.
Be the first to comment
Add your comment

Recommended