IPB University Expert Warns Against Reheating Certain Types of Food
Reheating leftover dishes is often a practical choice for many people. However, Dr Karina Rahmadia Ekawidyani, a lecturer at the Department of Nutrition Science at IPB University, explains that not all types of food are safe to reheat multiple times.
“In principle, any properly cooked food can be reheated. However, there are certain categories of food that should be avoided for reheating because they contain specific compounds or may pose a risk of bacterial contamination,” said Dr Karina.
Some of these foods include green vegetables or vegetables high in nitrates such as spinach, kale, carrots, radishes, and celery.
Reheating these ingredients can lead to the formation of carcinogenic compounds. In addition, protein-based foods such as chicken and eggs are vulnerable, as they may harbor Salmonella bacteria.
“Cold rice can also become a breeding ground for Bacillus cereus when reheated. Processed meats also have the potential to produce carcinogenic substances due to their preservatives,” Dr Karina explained.
“Buffet or take-away food should also be approached with caution because it is often unclear when it was cooked and whether it meets food safety standards,” she added.
Furthermore, Dr Karina stated that the main risk of consuming reheated food is food poisoning. This risk increases especially when the reheating temperature and duration are inadequate. Bacteria can multiply rapidly at temperatures between 4°C and 60°C.
“Make sure the heat is evenly distributed to the inside of the food, not just on the surface. It is recommended to heat the food until its internal temperature reaches at least 70°C for two minutes, 75°C for 30 seconds, or 80°C for 6 seconds,” she explained.
Apart from the reheating process, proper food storage also plays an important role. According to Dr Karina, freshly cooked food that is not consumed immediately or is meant to be eaten later should be divided into small portions and stored in tightly sealed containers. Leftovers should also be kept in airtight containers to maintain their safety.
“Then, food can be stored in a refrigerator (chiller) for 3–4 days or frozen in a freezer for up to 3–4 months. However, the longer it is stored, the more likely it is to lose moisture and change in taste,” she said.
Dr Karina also reminded the public to be careful when reheating stored food. Soupy dishes should be brought to a boil, while dishes without broth can be steamed, stir-fried, baked, or reheated using a microwave, oven, or air fryer.
“Keep in mind that frozen food that has been thawed should never be refrozen. This is crucial to maintain food quality and safety,” Dr Karina concluded. (dr) (IAAS/HRD)
