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Why Reheating Doesn’t Always Make Food Safe
A common misconception is that reheating food will “kill all bacteria.” While heat can kill some bacteria, many bacterial toxins remain active even after reheating.
This means food can still cause illness even if it’s:
- Boiled
- Microwaved
- Fried again
If food was unsafe before reheating, it often remains unsafe after.
Who Is Most at Risk From Overnight Food?
Foodborne illness affects everyone, but certain groups face higher risks:
- Children
- Adults over 60
- Pregnant women
- People with weakened immune systems
- Individuals with chronic illness
For these groups, food poisoning can be life-threatening.
How to Store Food Safely
1. Cool Food Quickly
Don’t leave cooked food out for more than 2 hours (1 hour in hot weather).
2. Refrigerate Promptly
Store food at or below 4°C (40°F).
3. Use Airtight Containers
This slows bacterial growth and prevents contamination.
4. Reheat Properly
Heat food thoroughly until steaming hot—but remember, reheating doesn’t fix spoiled food.
5. When in Doubt, Throw It Out
Food waste is unfortunate, but food poisoning is worse.
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