Search results
Results from the WOW.Com Content Network
“A single spore of it can multiply into 1,000 bacteria in a few hours, and reheating food that’s been contaminated with C. botulinum doesn’t kill the bacteria nor remove the harmful toxins ...
A nationwide survey of 2,000 Americans reveals that some 72% of us enjoy eating leftovers - though certain reheated foods are preferred over others. 79% of respondents said that soup was their ...
“Reheating multiple times increases the time the food is in the temperature danger zone (above 41°F to below 135°F), where bacteria that cause foodborne illness grow the fastest,” explains ...
Some food spoilage bacteria such as Clostridium botulinum or Bacillus cereus can form spores that survive cooking or boiling, which then germinate and regrow after the food has cooled. This makes it unsafe to reheat cooked food more than once. [40] Cooking increases the digestibility of many foods which are inedible or poisonous when raw.
In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling. [15] Foods that are potentially hazardous inside the danger zone: [16] Meat: beef, poultry, pork, seafood; Eggs and other protein-rich foods; Dairy products; Cut or peeled fresh produce
Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]
The reformed resistant starch is more heat-resistant, “so reheating it does not usually destroy it,” Darrell Cockburn, Ph.D., associate professor of food science at Penn State University ...
"The drier the food, the less likely to be heated by microwave energy," Yousef told the outlet. "Even popcorn has some water inside the kernels. Without that water, it would not pop in the ...