Reheating some foods can pose serious health risks.
According to Milli.Az, this was stated by Dr. Stacey Duvenagen, a Food Safety specialist at the University of Greenwich in England.
According to her, changes in the structure of these foods cause bacteria to multiply and toxic substances to form.
The specialist specifically advises against reheating the following foods:
• Spinach - The conversion of nitrate to nitrite poses a particular danger to children.
• Chicken - Bacteria such as Campylobacter and Salmonella multiply if not properly stored.
• Rice - Bacillus cereus bacteria increase in rice left at room temperature, and reheating does not destroy them.
• Potatoes - The risk of botulism increases when reheated.
• Mushrooms - The protein structure changes and can cause digestive problems.
Experts recommend that prepared meals be made once and consumed immediately or refrigerated and consumed only once.
