We’ve all been there before. In a drunken stupor you remember that lovely dinner you had earlier when you arrive home from the pub after (quite a few) too many at the pub!

Whether you’ve grown to the maturity levels of discipling yourself to the highest degree and actually forcing yourself to prepare a home-cooked meal when you get home from a long day at work – or you order in and survive off ready-meals, the outcome’s the same.

Reheating these foods can cause to some pretty bad spells of food poisoning.

So if you want to avoid running to the toilet all day and night, we’d steer clear of the following foods…

Potatoes can be one of the worst foods to grow bacteria post cooking.

Potatoes can be the worst to reheat

If left to cool down at room temperature instead of immediately refrigerating, warm temperatures can promote the growth of botulism bacteria. This strain of bacteria can’t be killed by cooking in a microwave – so you might be best binning those extra leftovers.

Again, according to the UK Food Standards Agency:

“Uncooked rice can contain spores of bacteria that can cause food poisoning. When the rice is cooked, the spores can survive.

“If the rice is left standing at room temperature, the spores will multiply and may produce poisons that cause vomiting or diarrhoea. Reheating the rice won’t get rid of these poisons.”

So of you’re partial to rice in your burrito – it may be best steer clear from microwaving yesterday’s leftover Boojum then. (Shame on you for not finishing it anyway).

Buritos

Last but not least, be careful how you choose to reheat any of your meals. Oils such as grape seed, walnut, avocado, hazelnut and flaxseed have very low smoke points.

This means that when you plan to reheat the oil, they run a high risk of becoming rancid. Want to add the flavour? Avoid using them as your cooking oil and instead add as a dressing onto your dish post re-heating to add some extra flavour.

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