Chicken
Chicken is notorious for being tricky to reheat safely, and getting it wrong can be more than just a taste issue—it’s a health risk. According to the CDC, improperly reheated chicken is a common source of foodborne illnesses like salmonella. Most people stick chicken in the microwave, but this method often leaves cold spots where bacteria can survive. The USDA recommends reheating chicken to an internal temperature of 165°F (74°C) to kill any lingering bacteria. For best results, use an oven or stovetop with a splash of broth to keep it moist while ensuring even heating. A recent 2024 consumer report found that 34% of home cooks don’t use a food thermometer when reheating leftovers, raising the risk of undercooked chicken. Reheating chicken properly is not just about flavor—it’s about keeping your family safe.
Rice
Rice is one of the most deceptively hazardous foods to reheat, even though it seems harmless. The UK Food Standards Agency warns that cooked rice can harbor Bacillus cereus, a bacteria that can multiply quickly if rice is left at room temperature. In a 2023 study by the European Journal of Clinical Microbiology, 19% of surveyed households admitted to leaving cooked rice out for several hours before refrigerating, which increases risk dramatically. The safest way to reheat rice is in the microwave or on the stovetop with a few drops of water, ensuring it is steaming hot all the way through. Never reheat rice more than once, as each cycle increases the chance for bacteria to thrive. Experts say to store rice in the fridge within an hour of cooking, and always reheat it to at least 165°F (74°C). Skipping these steps can quickly turn your meal into a recipe for food poisoning.
Potatoes
You might not think twice about reheating potatoes, but if stored improperly, they can become dangerous. The CDC has reported cases of botulism linked to baked potatoes wrapped in foil and left at room temperature. Foil creates an anaerobic environment that’s perfect for Clostridium botulinum spores to grow. A 2024 public health bulletin emphasized that leftover baked potatoes should be unwrapped and cooled quickly before storing. When reheating, it’s essential to get potatoes piping hot throughout, either in the oven or microwave. Adding a splash of water and covering them helps retain moisture and achieve even heat. Researchers from Johns Hopkins University found in 2023 that nearly 40% of people don’t reheat potatoes thoroughly, increasing the risk of illness. Treat potatoes like any other perishable food—handle with care and reheat with intention.
Eggs
Reheating eggs might seem convenient, but it comes with real risks if not done right. According to the USDA, eggs can develop harmful bacteria like Salmonella if left at room temperature for more than two hours—even after being cooked. A 2023 survey from the National Restaurant Association revealed that scrambled eggs are one of the most commonly reheated breakfast foods, yet few people know the safe practices. The best way to reheat eggs is gently on the stovetop at low heat or in the microwave in short intervals, stirring often to avoid rubbery texture and ensure even warmth. Never reheat eggs more than once, and always make sure they reach at least 165°F (74°C). Skipping these steps can lead to foodborne illness, which is more common than many realize. Proper handling is essential, even for something as simple as yesterday’s omelet.
Seafood
Seafood is delicious, but it’s also one of the riskiest leftovers to reheat. The FDA has issued repeated warnings about reheating seafood, especially shellfish, due to the rapid growth of bacteria like Vibrio and Listeria at room temperature. In a 2024 study by Food Safety Magazine, over 50% of participants admitted to reheating seafood in the microwave, which can cause uneven heating and lingering cold spots. Experts recommend reheating seafood in a skillet over low heat or in the oven, wrapped in foil to retain moisture. It’s important to reheat seafood only once and eat it immediately; otherwise, the risk of foodborne illness rises sharply. Keeping seafood refrigerated and reheating to at least 145°F (63°C) is non-negotiable for safety. Mishandling these leftovers can do more harm than good to your health.
Pasta
Pasta is a staple comfort food, but reheating it the wrong way can turn it into a rubbery mess or even a hazard. According to a 2023 report from the International Journal of Gastronomy and Food Science, leftover pasta can develop toxins if left out too long, especially when mixed with sauces containing dairy or meat. Most people opt for the microwave, but this often heats unevenly and can dry out the noodles. The best method is to reheat pasta on the stovetop with a splash of water or sauce, stirring frequently until hot. If reheating in the microwave, cover with a damp paper towel to help retain moisture and ensure even heating. The CDC notes that reheated pasta should reach at least 165°F (74°C) to be safe to eat. Taking shortcuts can quickly turn your favorite pasta dish into a stomachache waiting to happen.
