TÜV SÜD clarifies food safety regarding reheating leftovers

TÜV SÜD and nutrition experts are addressing common kitchen myths regarding the safety of reheating cooked foods. Contrary to long-standing beliefs, most cooked foods can be safely reheated if proper storage practices are followed.

Key findings include:

• Spinach: It is safe for healthy adults to reheat spinach, provided it is cooled quickly after the initial cooking and stored in a refrigerator. However, due to the risk of nitrates converting to nitrites, which can interfere with oxygen transport in the blood, reheated spinach should be avoided for infants and young children.

• Mushrooms: While once considered dangerous to reheat, mushrooms can be safely consumed the next day if they are cooled promptly and placed in the refrigerator within two hours. To ensure safety, they should be reheated to an internal temperature of 70 degrees Celsius.

• General Storage: The primary risk factor is not the act of reheating itself, but improper storage. Bacteria thrive in temperatures between 25 and 45 degrees Celsius. Modern refrigeration significantly reduces the risks that were prevalent in the past.