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Getting multiple meals out of one dinner may be a great way to save money, but it’s not necessarily good for your health. Some foods can spoil so quickly that you might risk food poisoning by eating it a second time. These foods can go bad fast, and reheating them won’t make them safer.
Eating old mushrooms doesn't sound particularly appetizing, but it can also lead to food poisoning. Improperly storing mushrooms can promote the growth of bacteria like botulism, according to the University of California Agriculture and Natural Resources. The safest way to store mushrooms is in a paper bag in the refrigerator, but never keep them longer than five days.
Reheating a potato can be risky if it isn’t stored correctly beforehand, according to Catherine Gervacio, a registered dietitian. “Cooked potatoes left at room temp can grow clostridium botulinum bacteria,” Gervacio says. “Reheating won’t kill the toxins, so it's best to eat them as soon as they are cooked.”
Rice is notoriously risky as a leftover. The longer rice has been left at room temperature, the more likely it is that bacteria, specifically bacillus cereus, can grow on the rice, and reheating won’t kill it. The general rule is to never leave rice sitting out for longer than an hour, and if you do decide to reheat your rice, make sure the internal temperature of the rice is at 165°F or higher.
Once raw fish has been sitting out for longer than two hours, it’s time to toss it, according to the USDA. “Even though sushi-grade fish is frozen to kill parasites, bacteria can still multiply if the fish is left at room temperature for too long,” says Gervacio. If it’s within that window, you can refrigerate sushi for up to two days. However, you should skip the sushi platter at a party if you don’t know how long it’s been sitting there.
The same rules hold for deli meats as they do for sushi. If it’s been sitting out for more than a couple of hours on the counter, it’s likely spoiled, and it’s time to toss it or risk some nasty stomach issues. And if it’s a very hot summer day, you’ll want to toss those picnic turkey slices after an hour.
“Sauces like Alfredo, béchamel, or cheese sauce don’t store or reheat well because of how dairy reacts to temperature changes,” says Gervacio. It’s very easy for bacteria to grow on these foods, especially if they are left at room temperature. “They have a low acidity, so they are more prone to spoilage,” Gervacio adds.
Cooked eggs and egg dishes can grow bacteria fast. Eggs shouldn’t sit out for more than two hours or one hour if the temperature is warm. Check for bad odors or an egg white with a pink or fluorescent tint — all signs of spoilage.
“Freshly made smoothies should be consumed immediately because they can ferment when stored too long,” says Gervacio. This can lead to stomach issues, including gas or diarrhea. Plus, a smoothie containing dairy can spoil quickly when left at room temperature. Finally, fresh fruits and vegetables lose vitamins, especially vitamin C, when exposed to air due to oxidation.
Should you toss that leftover salmon from last night? You can safely enjoy reheated seafood, but you have to be very careful about it, according to the FDA. Refrigerate the fish immediately and eat it within 24 hours, or you’ll risk food poisoning. Bacteria can easily grow on fish that’s sat out too long and can’t be killed by reheating.
Spinach contains high levels of nitrates, which, when reheated, can further react to form compounds linked to an increased cancer risk, according to some studies.
If you want to reheat a spinach dish, play it safe. Toss it if it’s been more than a day, and if you do choose to reheat, use a low temperature.
Buffets are notoriously risky for contamination and food poisoning. It’s not only that you have to worry about germs from other people sneezing or coughing on the food, but also how long the food has been sitting there and if it’s been properly heated or chilled to keep it fresh. If you still plan to take home leftovers from a buffet, be sure to refrigerate the items within two hours, according to the FDA.
Chicken is notorious for harboring bacteria like Salmonella and Listeria monocytogenes if it’s not cooked properly, according to the FDA. If you’re planning to reheat leftover chicken, it has to reach an internal temperature of 165° F as measured with a food thermometer to ensure that bacteria is thoroughly killed.
