Leftovers can be a real help, but they can also cause problems if you reheat them the wrong way. In the United States, families throw away 30-40% of their food, which costs the average family of four about $1,500 every year.
Wasting food also comes with a hidden health risk. The Centers for Disease Control and Prevention says that 48 million Americans get foodborne illnesses each year. Some common foods can become unsafe if you reheat them the wrong way. Here’s what you need to know before reheating these six foods.
Rice
If a pot of rice sits out for hours after dinner, it can become a breeding ground for Bacillus cereus, a bacterium that causes serious food poisoning. The CDC says this germ causes about 63,000 foodborne illnesses in the U.S. each year.
The spores from this bacterium can survive cooking and multiply quickly if rice cools slowly at room temperature. If you store rice improperly and then reheat it, it can contain toxins that cause vomiting and diarrhea.
Chicken
When you reheat leftover chicken in the microwave, the edges can get very hot while the center stays cool. This uneven heating is a common problem and is one reason why there are 1.35 million Salmonella infections in the U.S. each year, with poultry being a main source.
If the chicken does not reach 165°F throughout, any bacteria left can grow and make you sick. Because chicken is high in protein, it is especially likely to harbor bacteria if not handled properly.
Potatoes
If a baked potato wrapped in foil sits on the counter for a few hours, it can become a health risk. This is because Clostridium botulinum spores can start to grow.
The CDC has reported several botulism outbreaks from potatoes baked in foil, cooled the wrong way, and then used in dishes like potato salad. When a warm potato is kept in foil without air, these spores can grow and make a dangerous toxin.
Always refrigerate cooked potatoes right away, either unwrapped or in a container that lets air in, and eat them within a few days to prevent bacteria from growing. If you make creamy mushroom soup for dinner and save the leftovers for lunch, reheating the mushrooms could cause stomach cramps and digestive problems.
Mushrooms
A study in the Journal of Food Science and Technology found that mushroom proteins begin to break down quickly after cooking. This creates compounds that are hard to digest, leading to gas, bloating, and discomfort.
The complex sugars and proteins in mushrooms break down, which can upset your stomach. For better digestion, eat cooked mushrooms right away or cold, like on a salad, rather than reheating them.
Spinach and leafy greens
If you make creamed spinach and save some for later, reheating it can cause a chemical change that reduces its health benefits. Food safety experts say that storing cooked leafy greens at room temperature allows natural nitrates to convert to nitrites, and reheating speeds up this process. High nitrite levels can form nitrosamines in the body, which are linked to a higher risk of some cancers.
The nitrates in spinach, which are good for you, can become a health risk if you store and reheat spinach the wrong way. It’s safest to eat cooked spinach right away, or if you store it, keep it in the fridge for a short time and eat it cold.
Eggs and dairy
If you reheat a cheesy breakfast casserole or leftover quiche in the microwave, it often turns out watery and curdled, and can become a breeding ground for bacteria. The CDC estimates that Salmonella-contaminated eggs cause about 79,000 illnesses each year in the U.S.
When you repeatedly heat and cool dairy products, they can separate, creating a better environment for bacteria to grow. The proteins in eggs and dairy also change, becoming tough or rubbery, which ruins the dish.
Heating eggs and dairy products breaks down their proteins, affecting both texture and safety. If you reheat a creamy sauce, the fats and other ingredients can separate, making the food less appealing and less stable.
Key takeaways
Leftover food can cost you money and put your health at risk if you don’t handle it properly. The billions lost to food waste and the millions of foodborne illnesses each year show we need to improve our kitchen habits. Storing rice safely, reheating chicken evenly, and refrigerating potatoes right away are important steps to keep you safe.
Knowing about protein changes in mushrooms, nitrate changes in spinach, and the risks of reheating eggs and dairy helps you make better choices. By handling leftovers carefully, you protect your health, save money, and reduce food waste at home.
Disclaimer – This list is solely the author’s opinion based on research and publicly available information. It is not intended to be professional advice.
Disclosure: This article was developed with the assistance of AI and was subsequently reviewed, revised, and approved by our editorial team.
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