Certain foods should be reheated thoroughly after cooking and need to be refrigerated soon and well, or they can cause digestive issues and pose potential health risks. Here is a list of 5!
According to Healthline, when rice is cooked and then left at room temperature too long, it can become a breeding ground for Bacillus cereus, a type of bacteria that can cause food poisoning. It is therefore advisable to refrigerate below 5 °C about an hour after it was cooked and not more than two hours after it was cooked. Reheat it well.
Chicken, like other poultry, can foster bacteria like Salmonella or Campylobacter, if eaten raw or undercooked and bring on stomach upsets, says Centers for Disease Control and Prevention. It can pass to other food too if a board on which raw chicken was cut is used for cutting other fruits or vegetabes or food items. 'A single drop of juice from raw chicken can contain enough Campylobacter to cause an infection'. Also reheat chicken well.
Cold potatoes can develop solanine, a toxin that increases when stored improperly and leads to vomiting and nausea, according to Healthline. Eat refrigerated potatoes upto 4 days after they were bolied and always reheat adequately.
According to the US FDA, cold cooked eggs can be a breeding ground for harmful bacteria like Salmonella, leading to food poisoning, especially if not refrigerated properly after cooking or stored too long in the fridge. Cooked eggs need to reheated well.
Shellfish, like shrimp, prawns, oysters, and clams are prone to bacterial contamination. Cooked seafood should be reheated properly to avoid illnesses, indigestion, as outlined by the US FDA.