Latest Yorkers definitely love their takeout.
Supposedly, in NYC, around 45 to-go food searches are made every month per 1,000 residents, in response to a study from Betway, originally reported by Time Out.
While it’s easier than ever for Latest Yorkers to snap their fingers and have food delivered to their home — they must watch out with how long they’re storing and reheating their leftover food, especially anything involving rice.
Surprisingly, cooked rice can harbor a toxin-producing bacterium called Bacillus cereus.
“[The bacteria] survives the initial cooking process as a spore and if [the rice is] neglected at room temperature, it’ll produce toxins,” Emily Hovis, an assistant teaching professor on the University of Washington School of Public Health, explained to Right as Rain by UW Medicine.
“So even once you reheat [rice], you’re killing the vegetative cells, you’re not destroying the toxins.”
And these toxins may cause food poisoning or sometimes more serious health issues, especially if an individual has a compromised immune system or is pregnant.
When reheating rice or any leftover food — on the stovetop or within the microwave — the food should reach an internal temperature of at the least 165 degrees, in response to experts. You’ll be able to check this using a cheap food thermometer.
Speaking of reheating, as tempting as it might be to throw your leftover pasta within the microwave to reheat it using the plastic container it got here in — experts warn against this.
As reported in Well & Good, those containers can have materials that spread chemicals like microplastics, phthalates or BPA into your food.
“When these plastics are heated, they’ll break down and release harmful chemicals into your food, increasing your exposure to toxins,” Shanina Knighton, PhD, RN, an infection preventionist and adjunct associate professor at Case Western Reserve University, told the outlet.
“The warmer, greasier, or more acidic your food is, the more likely these chemicals will leach into your meal,” the expert said.
As a substitute of lazily counting on the damaging takeout containers, store your leftover food within the fridge in a container with an air-tight lid and at all times reheat it in microwave-safe ceramic, glass bowls or plates, in response to the Food Network.
And considering 32% of Americans admit they’re prone to ignore leftovers once they’re out of sight, try to not let your leftover pizza sit within the fridge for longer than three or 4 days, because food can still go bad there.
In accordance with the USDA, “spoilage bacteria can grow at cold temperatures, similar to within the refrigerator. Eventually, they cause food to develop off or bad tastes and smells.”
Latest Yorkers definitely love their takeout.
Supposedly, in NYC, around 45 to-go food searches are made every month per 1,000 residents, in response to a study from Betway, originally reported by Time Out.
While it’s easier than ever for Latest Yorkers to snap their fingers and have food delivered to their home — they must watch out with how long they’re storing and reheating their leftover food, especially anything involving rice.
Surprisingly, cooked rice can harbor a toxin-producing bacterium called Bacillus cereus.
“[The bacteria] survives the initial cooking process as a spore and if [the rice is] neglected at room temperature, it’ll produce toxins,” Emily Hovis, an assistant teaching professor on the University of Washington School of Public Health, explained to Right as Rain by UW Medicine.
“So even once you reheat [rice], you’re killing the vegetative cells, you’re not destroying the toxins.”
And these toxins may cause food poisoning or sometimes more serious health issues, especially if an individual has a compromised immune system or is pregnant.
When reheating rice or any leftover food — on the stovetop or within the microwave — the food should reach an internal temperature of at the least 165 degrees, in response to experts. You’ll be able to check this using a cheap food thermometer.
Speaking of reheating, as tempting as it might be to throw your leftover pasta within the microwave to reheat it using the plastic container it got here in — experts warn against this.
As reported in Well & Good, those containers can have materials that spread chemicals like microplastics, phthalates or BPA into your food.
“When these plastics are heated, they’ll break down and release harmful chemicals into your food, increasing your exposure to toxins,” Shanina Knighton, PhD, RN, an infection preventionist and adjunct associate professor at Case Western Reserve University, told the outlet.
“The warmer, greasier, or more acidic your food is, the more likely these chemicals will leach into your meal,” the expert said.
As a substitute of lazily counting on the damaging takeout containers, store your leftover food within the fridge in a container with an air-tight lid and at all times reheat it in microwave-safe ceramic, glass bowls or plates, in response to the Food Network.
And considering 32% of Americans admit they’re prone to ignore leftovers once they’re out of sight, try to not let your leftover pizza sit within the fridge for longer than three or 4 days, because food can still go bad there.
In accordance with the USDA, “spoilage bacteria can grow at cold temperatures, similar to within the refrigerator. Eventually, they cause food to develop off or bad tastes and smells.”
