Types of food that should not be warmed twice.

Egg
Eggs must be consumed when fresh and safer to avoid reheating the eggs. Bacteria can
develop at temperatures between 4.44 - 60 degrees Celsius and can damage food or make
us sick.

Potato
Not all potato-based foods have problems when reheated. It depends on how well we store it
after cooking it. Potatoes are an ideal growth environment for botulism which causes the
growth of Clostridium botulinum bacteria. If you store it at room temperature and do not cool
it quickly, then the risk of allowing bacteria to thrive.

Rice
Rice is risky when reheated or reused. This is due to bacteria that can multiply if the rice is
not stored properly or stored for too long. Reheated rice can also increase the risk of food
poisoning.

Chicken
Chicken is a breeding ground that is beneficial for bacteria such as E-coli and Salmonella.
This can make us fall ill due to diarrhea or food poisoning. The chicken that we plan to
reheat must be cooked and stored properly.

Spinach, beets and celery

This vegetable contains nitrate which is converted into nitrite because of bacteria. Very high
intake of nitrite through food can increase the risk of cancer. This is why this food should not
be reheated.

2. How to warm up the right food:

The remaining side dishes or foods purchased from the outside may be heated, but if
possible one time. Because the more often food is heated and cooled, the higher the risk of
toxicity in food is higher. The repeated heating process is able to convert substances in food
into poisons that are carcinogenic (triggering the appearance of cancer cells). In addition, the
slow cooling process will make bacteria easy to breed, and survive when the food heating
process is not done perfectly and precisely. Especially if the food uses ingredients such as
nuts, meat, fish and eggs. If left for two hours or more at the dinner table, these foods will be
bred by bacteria to be easily damaged and dangerous to consume.

So, food may be heated only once. It is safer if food is stored in the refrigerator after two
hours. This is done to prevent bacteria from multiplying rapidly (bacteria can multiply at a
temperature of 4 to 60 degrees Celsius). Because it cools the meal will be able to reduce the
risk of food poisoning.

The trick, place the food in a closed box, then store it in the refrigerator with temperatures
below 4 degrees Celsius or freeze food made from fish, poultry, and meat two hours after
cooking. Cold food in the refrigerator may be consumed for a maximum of 3-4 days later,
while frozen foods can last up to 4 months.

Then, how to heat the right food?

When you want to heat the food again, make sure the temperature reaches 74 degrees
Celsius, but not more than 80 degrees Celsius. Foods that are heated to more than this
temperature will damage the nutritional content. However, for sauces and soupy foods,
make sure the heating reaches the boiling point. Cover the food while heated to maintain
moisture.

The food stored in the refrigerator must also be packaged well and not as long as it is put.

For example, food may not be adjacent to raw food and store it in plastic with a separate
container.

The food also cannot be stored in the refrigerator for too long. Each type of food has a
different resistance. However, the community is expected to be more clever in choosing food
to be consumed.