The crucial step most people miss when reheating leftovers in the microwave? Stirring it. “To reheat food properly, you need to reach 165˚F. This is not an arbitrary number; it is the temperature required to kill microbes that grow during food storage," Jill Roberts, PhD, MS, MPH, CPH, a microbiologist and associate professor specializing in food safety at University of South Florida's College of Public Health, tells Parade....And? Well, your food won't reach that temperature unless it's stirred. "Not doing so creates pockets of cooler areas in food where the microbes continue to survive, multiply and can cause disease," Roberts explains.Related: The Worst Things to Eat and Drink at the Airport, According to Food Safety Experts
How Does Stirring Help?
"If you skip stirring, portions of your food may not reach a safe internal temperature, which is necessary to kill harmful bacteria that may have grown during storage," says Lisa Yakas, MS, a food scientist, microbiologist and Senior Account Manager of Product Certification at public health standards organization NSF. "This can increase your risk of foodborne illness, as even small amounts of food from underheated areas can introduce enough bacteria to cause illness.”As for which types those are? “Almost all bacteria can grow in foods that are not properly reheated, including those that cause disease and spoilage," says Dr. Roberts. "The biggest concerns are the microbes that cause illness when you eat them like Salmonella and Campylobacter."Others include Listeria and E. coli, adds Reese. "These can survive microwaving if you have under-heated areas of food," he explains. "Food, no matter how it is reheated, needs to get to a safe internal temperature. When it doesn’t, you are putting yourself at extreme risk for getting sick from it."Finally, keep in mind that viruses also dislike high temperatures and reheating is a way to destroy them, adds Dr. Roberts.Related: ‘I’m a Gastroenterologist, and This Is the #1 Early Food Poisoning Sign Most People Miss’
Which Foods Are Most at Risk?
This includes any dish that is layered, like a lasagna recipe or a holiday casserole, which requires proper reheating throughout all of its layers. "Foods that are rich in protein, particularly eggs and seafood, and starchy foods such as rice, potatoes and pasta are some of the riskiest of all," he continues.
Yes. In fact, some foods aren't necessarily riskier because of what they are, but because of how they were stored or prepared in the first place. "Cooked foods should be stored in the refrigerator within two hours of preparation. This includes leftovers from restaurants and our own homes," says Dr. Roberts. "Failure to store in a timely manner increases the risk. Age is also important; the longer we keep food, the higher the risk."Be sure to discard leftovers within three to four days of initial preparation, she adds.
The Safest Way to Reheat Leftovers
Cook to 165˚F
According to Dr. Roberts, the safest way is to use a food thermometer. "Ensure that no matter what method you use, your foods reach 165˚F throughout," she says.Yakas agrees, noting that you can keep it warm (135˚F/57˚C or above) while serving or store it in the fridge within two hours. "Wash your hands again after reheating the leftovers," she adds.Related: The Very Best Way to Safely Store and Reheat Cooked Rice
Check your food
"Check to see how old the leftovers are," says Yakas. "A best practice is to label leftovers when initially storing. If the leftovers were properly refrigerated within two hours of initial cooking, they can be consumed within three to four days."
Use the right containers
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Sources
Jill Roberts, PhD, MS, MPH, CPH, a microbiologist and associate professor specializing in food safety at University of South Florida's College of Public HealthLisa Yakas, MS, a food scientist, microbiologist and Senior Account Manager of Product Certification at public health standards organization NSFJason Reese, co-founder and partner at the law firm Wagner Reese who specializes in personal injury and food safety Read More Details
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