What is the danger of reheating food, experts explained

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Many housewives to save time create special preparations – already chopped vegetables, broth or ready-made minced meat. To keep these ingredients edible longer, they are stored in the freezer. But in order for them to reach the plate safe and fit for consumption, it is important to be able to defrost them correctly.

For this, says food safety expert Jennylyn Hutchings, there are several ways:

• refrigerator (it is enough to put the products in the chamber for 24 hours);
• water (20-30 minutes in water with a temperature of up to +5℃);
• microwave (on a special program or simply cook if the product is broken into small pieces).

How properly prepare products for freezing

Also, a professor in the field of safe food products at the University of Michigan, Felicia Wu, said that it is important to be able to cook food correctly, because then fewer dangerous microbes and bacteria will remain on it. There is a misconception that microorganisms formed at room temperature will be killed in the freezer. It does not. “Many microbes are able to withstand low temperatures. With defrosting, their presence can lead to negative consequences,” the expert explained.

Unobvious danger

There is another non-obvious danger when storing such products – it the container where it is contained. For example, plastic is particularly dangerous. Even if it says microwave and freezer safe and can handle a wide range of temperatures, many types of plastic still break down slightly when heated. Thus, these chemicals can get into food and affect health.

Bisphenol A, also known as BPA, is particularly dangerous. If the maximum permissible concentration is exceeded, it can provoke a number of diseases, including cancer and diabetes.