New Yorkers enjoy takeout but must be cautious with leftovers, particularly rice, which can produce harmful toxins if not stored properly. Bacillus cereus can survive cooking as spores, producing toxins at room temperature. Reheating rice won't eliminate these toxins, posing health risks. It's crucial to ensure food reaches 165 degrees Fahrenheit during reheating. Additionally, reheating food in plastic containers may release harmful chemicals, heightening health risks. Using a food thermometer is recommended to ensure food safety when reheating leftovers.
When reheating [rice], you're killing the vegetative cells, you're not destroying the toxins.
Experts warn against reheating pasta in plastic containers as they can release harmful chemicals into your food.
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