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Yahoo
4 days ago
- General
- Yahoo
Skipping This Step When Reheating Leftovers Creates Dangerous Bacteria, According to Food Safety Experts
Skipping This Step When Reheating Leftovers Creates Dangerous Bacteria, According to Food Safety Experts originally appeared on Parade. Reheating leftovers is basically an American culinary tradition. I know I do it as often as possible—why wouldn't I?Despite how common the habit is, most people don't realize how important it is to do it properly. (I didn't!) And I don't mean this in terms of etiquette: It's a matter of food safety and hygiene.🩺SIGN UP for tips to stay healthy & fit with the top moves, clean eats, health trends & more delivered right to your inbox twice a week💊Yes, really. Improperly reheating last night's dinner can expose you and your family to dangerous bacteria that can make you seriously sick, according to food safety experts. Fortunately, staying safe comes down to one simple step you'll likely never forget again—at least not after reading see everything you need to know about reheating leftovers. Bon appétit (a second time; safely)!Related: The crucial step most people miss when reheating leftovers in the microwave? Stirring it. 'To reheat food properly, you need to reach 165˚F. This is not an arbitrary number; it is the temperature required to kill microbes that grow during food storage," Jill Roberts, PhD, MS, MPH, CPH, a microbiologist and associate professor specializing in food safety at University of South Florida's College of Public Health, tells Well, your food won't reach that temperature unless it's stirred. "Not doing so creates pockets of cooler areas in food where the microbes continue to survive, multiply and can cause disease," Roberts The Worst Things to Eat and Drink at the Airport, According to Food Safety Experts 'Microwaves work by causing molecules to vibrate which results in heat. However, you have probably noticed they don't heat evenly. This is in part because some molecules such as water are better at generating heat than others," Dr. Roberts explains. "To evenly disperse the water, we stir. In fact, some recipes call for adding water prior to microwaving and have steps for stirring."If you skip these steps, you will likely find a meal that is hot on the outside and frozen in the center. She adds, "If long as you follow the instructions and stir your leftovers, the microwave can be as safe as a stovetop or oven, and much faster.'Related: "If you skip stirring, portions of your food may not reach a safe internal temperature, which is necessary to kill harmful bacteria that may have grown during storage," says a food scientist, microbiologist and Senior Account Manager of Product Certification at public health standards organization NSF. "This can increase your risk of foodborne illness, as even small amounts of food from underheated areas can introduce enough bacteria to cause illness.'As for which types those are? 'Almost all bacteria can grow in foods that are not properly reheated, including those that cause disease and spoilage," says Dr. Roberts. "The biggest concerns are the microbes that cause illness when you eat them like Salmonella and Campylobacter."Others include Listeria and E. coli, adds Reese. "These can survive microwaving if you have under-heated areas of food," he explains. "Food, no matter how it is reheated, needs to get to a safe internal temperature. When it doesn't, you are putting yourself at extreme risk for getting sick from it."Finally, keep in mind that viruses also dislike high temperatures and reheating is a way to destroy them, adds Dr. According to , co-founder and partner at the law firm Wagner Reese who specializes in personal injury and food safety, some foods can be "like playing roulette when you don't heat them evenly." This includes any dish that is layered, like a lasagna recipe or a holiday casserole, which requires proper reheating throughout all of its layers. "Foods that are rich in protein, particularly eggs and seafood, and starchy foods such as rice, potatoes and pasta are some of the riskiest of all," he continues. Dr. Roberts also points to raw meats and seafood. "These items should be heated thoroughly and carefully to prevent uneven heating," she spots tend to occur more in dense foods or larger portions, Yakas explains. "Dense foods include proteins such as meat and poultry, casseroles and mixed dishes," she notes. "Soups, sauces and gravies with thicker consistencies can also contain more cold spots.'Related: Yes. In fact, some foods aren't necessarily riskier because of what they are, but because of how they were stored or prepared in the first place. "Cooked foods should be stored in the refrigerator within two hours of preparation. This includes leftovers from restaurants and our own homes," says Dr. Roberts. "Failure to store in a timely manner increases the risk. Age is also important; the longer we keep food, the higher the risk."Be sure to discard leftovers within three to four days of initial preparation, she adds. It may seem obvious, but practicing good hygiene goes a long way when it comes to food safety. "First, make sure that you wash your hands with warm water and soap, scrubbing for 20 seconds then rinsing and drying them thoroughly," says Yakaa. According to Dr. Roberts, the safest way is to use a food thermometer. "Ensure that no matter what method you use, your foods reach 165˚F throughout," she agrees, noting that you can keep it warm (135˚F/57˚C or above) while serving or store it in the fridge within two hours. "Wash your hands again after reheating the leftovers," she It's also generally safer to reheat food in the stove or oven."Stovetop and oven reheating methods may lack the convenience of the microwave's speedy heating, however, you're less likely to make yourself sick by not reheating these foods properly," Reese says. "You will still need to stir your reheated foods no matter the heating method used, but you're less likely to suffer foodborne illnesses from stovetop or oven-reheated foods." "Check to see how old the leftovers are," says Yakas. "A best practice is to label leftovers when initially storing. If the leftovers were properly refrigerated within two hours of initial cooking, they can be consumed within three to four days." Finally, remember that not all food storage containers are safe for reheating foods. "If microwaving, place the food in a ceramic or microwave-safe bowl," says Yakas. "For sauces, soups and gravies, reheat them by boiling them on a stovetop." Up Next:Jill Roberts, PhD, MS, MPH, CPH, a microbiologist and associate professor specializing in food safety at University of South Florida's College of Public Health Lisa Yakas, MS, a food scientist, microbiologist and Senior Account Manager of Product Certification at public health standards organization NSF Jason Reese, co-founder and partner at the law firm Wagner Reese who specializes in personal injury and food safety Skipping This Step When Reheating Leftovers Creates Dangerous Bacteria, According to Food Safety Experts first appeared on Parade on Jun 1, 2025 This story was originally reported by Parade on Jun 1, 2025, where it first appeared.
The Independent
7 days ago
- Entertainment
- The Independent
AP PHOTOS: A 180-year-old singing tradition is getting a new edition of its beloved hymnal
A Christian hymnal called 'The Sacred Harp' is at the heart of a more than 180-year-old American singing tradition that is as much about the community as it is the music. Initially published in 1844, a new edition of the songbook — the first in 34 years — is being released later this year by the Sacred Harp Publishing Company. The refresh is meant to breath new life into the hymnal while preserving its history and role in the a cappella group practice known as Sacred Harp singing. 'The Sacred Harp' is a shape-note songbook, which aims to make singing accessible. Its musical notation uses notes that look like triangles, ovals, squares and diamonds, and it's sung in four-part harmony. The book is precious to its singers, who are excited and nervous about how the 2025 edition will turn out. The nine-member revision committee working on the new version feels a tremendous responsibility to get it right. Some songs will be cut and others by living composers will be added as happened in previous revisions. Sacred Harp singers are not historical reenactors, but part of a living worship and music tradition. Their copies of the songbook are well-used. Memories and emotions get attached to specific songs, and favorites in life can become memorials in death. The songs are sung in a hollow square formation. Singers organize into four voice parts: treble, alto, tenor and bass. Each group takes a side, facing an opening in the center where a rotating song leader guides the group and keeps time as dozens of voices come from all sides. Sacred Harp singing events are not performances. 'The Sacred Harp' is meant to be sung by everyone and loudly. ____ This is a photo gallery curated by AP photo editors.
