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6. Potatoes
Cooked potatoes, if left out too long before refrigeration, can develop Clostridium botulinum, the bacteria responsible for botulism, a serious form of food poisoning. Reheating won’t eliminate this risk if toxins are already present.
Tip: Store cooked potatoes in the fridge promptly and reheat only once thoroughly.
How to Safely Reheat Food
- Always cool leftovers quickly and store in airtight containers in the fridge.
- Reheat food evenly to a temperature of at least 165°F (74°C).
- Avoid reheating food multiple times.
- When in doubt, discard food that has been left out for more than two hours at room temperature.
Conclusion
Reheating food is practical but can be risky if you’re not careful. Certain foods like rice, chicken, mushrooms, and leafy greens require special attention to prevent foodborne illnesses and digestive discomfort. By following safe reheating practices and knowing which foods need extra care, you can enjoy your leftovers without worry.
Stay safe and enjoy your meals!
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