BY SPEAKIN’ OUT NEWS
Leftovers were a staple in many households, especially after big gatherings like Thanksgiving. But health experts warned that reheating certain foods could lead to foodborne illness if they weren’t handled or stored properly.
As a general rule, if leftovers changed texture—especially becoming slimy—they needed to be thrown away. Foods left sitting at room temperature for more than two hours (or one hour in hot weather) entered the “danger zone,” where bacteria grew rapidly. Turkey, stuffing, gravy and other holiday favorites were no exception.
Foods Most Likely to Make You Sick When Reheated
1. Potatoes
Reheating wasn’t the issue—cooling was. Cooked potatoes left at room temperature too long could develop botulism-causing bacteria, especially when wrapped in foil.
2. Scrambled Eggs or Casseroles
The FDA warned that egg dishes left out for more than two hours could grow Salmonella. That meant party casseroles or restaurant quiche should not be reheated if they sat out before refrigeration.
3. Seafood
Seafood spoiled quickly. If left out even briefly, reheating didn’t reliably kill bacteria. The FDA recommended discarding seafood left unrefrigerated for more than two hours.
4. Chicken
Cooked chicken spoiled faster than many meats and could harbor Listeria, which survived in cold environments. The USDA advised eating refrigerated chicken within four days.
5. Rice
One of the most dangerous leftovers, rice often contained Bacillus cereus spores that survived cooking. If rice cooled slowly or sat out on the counter, spores activated and produced toxins that reheating couldn’t destroy.
6. Barbecue
BBQ needed to be refrigerated within two hours. When reheating, it had to reach 165°F, stirred often, and never reheated in a slow cooker, which heated too slowly to kill bacteria.
7. Pasta
Like rice, pasta could harbor Bacillus cereus if left out. Cream-based sauces spoiled even faster. Leftover pasta needed quick refrigeration and thorough reheating.