Reheating leftovers in a microwave can create uneven temperatures, leaving some parts cold while others are hot enough to kill bacteria. Food safety experts emphasize the importance of ensuring leftovers reach an internal temperature of 165°F (74°C) to destroy potentially harmful bacteria that may have grown during storage.
Many people mistakenly skip the step of checking the temperature of their reheated food. This practice increases the risk of foodborne illnesses. The article cites instances of people suffering from symptoms like vomiting and diarrhea after consuming leftovers that were not properly reheated.
The safest way to reheat leftovers is to use a food thermometer to confirm the internal temperature. Microwaves can heat unevenly, so stirring the food and checking the temperature in multiple spots is crucial. Alternatively, ovens, stovetops, and air fryers can provide more consistent heating if temperature is checked with a food thermometer.
The article stresses that the duration of storage also affects food safety. Leftovers should be refrigerated promptly (within two hours) after cooking and consumed within three to four days. Following these guidelines, along with proper reheating, significantly reduces the risk of foodborne illness associated with consuming leftovers.
find the original article here: https://www.yahoo.com/lifestyle/skipping-step-reheating-leftovers-creates-175000376.html