In almost every home, leftover food after mealtime is put into a container and placed in the refrigerator. Foods prevented from spoiling in the refrigerator are later reheated and consumed again, preventing waste. However, there is a major risk at this point. You can get poisoned if you are not conscious while reheating leftover food. Chefs at Besler Catering, one of the most preferred ready-made food companies in ready-made catering and mass catering services in Eastern Mediterranean and Çukurova regions such as Adana, Mersin, Hatay, and Osmaniye, gave five important warnings to prevent you from facing this risk. Here are five deadly mistakes you should not fall into while reheating food at home…
Keeping Food at Room Temperature for More Than 2 Hours
Cooked foods or leftovers are perishable foods and should not be left at room temperature for more than two hours. Especially after cooking meals, it is necessary to keep them at a temperature of 60 degrees until serving. It is possible for bacteria, which have the potential to cause foodborne illnesses, to reproduce at temperatures between 4 and 60 degrees. Leftovers, especially meat dishes, must be cooled as quickly as possible.
Ensure Your Storage Containers Are Airtight
Storage containers should be high quality and airtight. Besides this, it is also important that your leftovers completely fill the container. Keeping bacteria out, preserving moisture, and preventing other odors from permeating the food will only be possible this way.
Do Not Store for Longer Than Three or Five Days
You have no choice but to keep foods for 3 or 5 days after cooling them or to store them for a longer time by freezing. If you sense a change in the smell, taste, or texture of a food, throw it away.
Heat Foods Well Enough to Destroy Bacteria While Reheating
Take care to reach 75 degrees while reheating your leftovers. Heat sauces and soups to the boiling point. Keep the lid of the pot closed during the heating process. The only reliable way to be sure you are heating enough to kill bacteria is to use a food thermometer.
Sanitize Your Microwave Oven Against Cross-Contamination Risk
Many people use microwaves to thaw their frozen meats. However, remember that raw meat juice mostly carries harmful bacteria. Therefore, if you use the microwave to thaw meat, you need to be cautious against cross-contamination. For example, you should use different plates to thaw meat and to heat food, and clean your plate with hot and soapy water to destroy bacteria.
Let none of this discourage your enthusiasm for cooking at home. As long as you pay attention to these tactics, you can store the meals you cooked at home without worry and consume them by reheating. If you have started working from home and the idea of preparing food for yourself excites you, you can click to try recipes from Besler Catering's world-class chefs.
