Proper Reheating Crucial For Food Safety, Especially For Indians
Food safety experts emphasize the importance of properly reheating leftover cooked food before consumption. According to new WHO guidelines, reheating leftovers to an internal temperature of at least 75°C kills harmful bacteria that can multiply during storage and cause food poisoning. Dr. Suranjit Chatterjee of Indraprastha Apollo Hospitals warns against repeatedly reheating food, as this allows more time for bacteria to grow with each cooling cycle.
Foodborne illness affects hundreds of millions worldwide each year. Symptoms like vomiting and diarrhea can be especially severe for young children, pregnant women and those with weak immune systems. Reheating ensures any bacteria are destroyed, preventing the risk of illness.
For Indians in particular, promptly consuming cooked food or safely reheating leftovers is key. Warmer climates can accelerate bacterial growth in leftovers stored at room temperature compared to cooler regions. When reheating is necessary, some best practices include adding liquid to retain moisture and portioning large quantities into individual servings to limit reheating cycles. Getting creative by using leftovers in new dishes also helps consume them safely. Proper handling from preparation through eating keeps home-cooked meals safe and enjoyable.
