Chicken
Just like eggs, raw chicken often contains salmonella, therefore you should avoid them as leftovers. So, time in combination with low temperatures is the perfect recipe for disaster. If you want to avoid it, make sure that the internal temperature of the chicken reaches 165 degrees.
And remember that microwaves don’t always heat evenly or as well as other ways of cooking. Also, according to the CDC, it’s advisable not to wash raw chicken, because chicken juices can spread in the kitchen and contaminate other foods or countertops. Using a separate cutting board for raw chicken is also highly recommended, as the meat juices can contaminate the side dish you might prepare.
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I love this article. I didn’t know about a lot of the foods.
Please include me on your list would like to know more about good health I am a diabetic need to learn how to prepare healthy meal’s.
Very good info, thank you……
Please include me on any more info lists you send out. Good things to know! Thanks!
guilty of many bad reheats.
lol I don’t care for beets but I’ve eaten everything else on this list as leftovers my entire life I’m 72 , i’ll be eating last nights leftovers for lunch today…fish and fries
👍yummy🙂
I guess I am lucky because I have not experienced food reactions for many years, but just a week ago I decided to reheat a turkey dinner that had been in the freezer in a glass container for about 2 years. The dinner was wonderful, but the next day I went to Costco to get a few things, and without any warning as I was halfway into the store, my body decided to eliminate everything…. I had to run to the restroom, no pain, but I had no control of the diarrhea that came out. I made it into a stall, but just getting my pants and underwear down was embarrassing…the floor, the toilet seat, and of course my clothing. I used ALL of the toilet paper in the stall, asked ladies to hand me paper towels and ended up washing my clothing in a clean toilet until I could find a manager to clean out the packed wall bucket to eliminate the smell where it all took place. After reading your article, it sounds like I must have broken one of the rules you mentioned with regard to chicken (turkey). Not one bit pain…. and no “food poisoning” symptoms. Fascinating …. who knew?
I rather doubt the turkey was to blame. Various bacti and viruses have incubation time ranges, and frozen food – assuming no prior contamination – seems unlikely as the cause of your GI distress.
I agree that we should put unused food back in the fridge immediately after getting what we need for the dish being prepared. I also agree that leftovers should go into the fridge immediately after a meal. However, the other things you’ve mentioned , I’ve never had a problem with.
I think it is only referring to eating foods that have been sitting out for too long, which is pretty much anything in my book. Except like snacks, peanuts etc. they should have specified that.
After reading this very informative article, I don’t know why I’m not dead. I will definitely pay closer attention to what I put in my doggie bag.
Excellent information 👌 👏
great info. I am in the habit of using the micro to reheat alot of stuff. Now I will be more careful.
Can you advise on reheating portions of cooked pork?
Thanks mary
I had 6 of those leftovers for 50 years, I also cook them well and stick them in the frig immediately, Never ever had an issue. The other 4 items I don’t eat so can’t reply on those, but I would probably have them leftover, too. Lol.
I was surprised by a few on the list. I’ve eaten them all as leftovers apparently being lucky I haven’t fallen sick. Thanks for sharing this advice
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“Most of the time eggs (DO NOT) contain Salmonella or Campylobacter” is what this writer should know. For about 2 decades now, the official FDA estimate has been, and continues to be, only about 1 in 20.000 eggs is contaminated with either of these bacteria! How about the carcasses themselves? Completely different story, as survey after survey pegs this possibility as likely, say 35-85% are contaminated, despite meticulous attention to risk reduction measures at commercial facilities.
Solution: cook chix meat thoroughly, avoid cross contamination in food prep and storage areas.
And read reliable sources, folks!
If you really want to press your luck, eat eggs and chix collected by children in backyard coops and prepared in Mommy’s kitchen.
Actually, defer the friendly offer to eat anything in which grubby hands have visited anywhere near the food. The kiddos shirts, pants, and hands harbor enough contaminants to sicken a rural Chinese chix rancher family of 13!!
Henry.. After reading your article, i’m pay more attention to this…. Question : What about Steak, Beef Roast,and Pork shops…?