5 Ways to Reheat Leftovers Properly to Prevent Food Poisoning

1. Keep Them Separated

Don't be lulled by a false sense of security after you've thoroughly cooked your food. Even after administering safe cooking temperatures, you can still contaminate food by cross contamination. For example, if you concocted a delicious marinade to tenderize raw chicken breasts, you might have some leftovers in the refrigerator. Think twice before adding more of this marinade to your leftover chicken. Raw chicken frequently harbors Salmonella bacteria, and these microbes can survive in the refrigerator. If you didn't cook the marinade with the chicken, discard it.

2. Keep it Consistent

Microwave ovens are a boon for busy families who need to eat and run, but you must understand how microwaves work so you can use them to reheat leftovers properly. Microwaves can't penetrate into the center of large servings of food, so if you attempt to reheat a large casserole, you'll experience something that's hot and bubbly on the outside with a cool core. Stir your leftovers every 1 to 2 minutes, and use a food thermometer to ensure the temperature is at least 165 degrees F throughout.

3. Leftovers for Two

Pregnant women experience many food cravings when expecting, but women must take special precautions with foods that may harbor the Listeria monocytogenes microorganism. In most people, Listeria food poisoning causes mild, flu-like symptoms. However, Listeria can cause pregnant women to miscarry the fetus. This tough bacterium survives and even thrives at refrigerator temperatures. Hot dogs and deli meats are common sources of Listeria poisoning, so a cold ham sandwich is out of the question if you're expecting. Heat your hot dogs and deli meats until they are steaming in the microwave before indulging.

4. Don't Rely on the Eye

Many people think that meat is safe to eat if it doesn't have any pink coloration. However, color isn't an indication of doneness, nor does it indicate that you destroyed all harmful pathogens that cause food poisoning. The best indicator of food safety is a thermometer. You must reheat any solid food until the temperature is at least 165 degrees F throughout. If you're reheating soup or gravy, bring the pot to a full boil.

5. Hand Washing Matters

Before you handle your leftovers, wash your hands. Avoid coughing or sneezing on the food, and cover any cuts with a sterile bandage. These precautions can prevent a nasty case of food poisoning with Staphylococcus aureus. Staph bacteria live on our skin and in our nasal passages, even when we're not sick. Normally, these microbes don't bother us, but when they grow on food, they produce a toxin that causes vomiting, diarrhea and cramps.