Speaking of food, usually every family has leftovers that are not consumed. Food that is not depleted is often heated so as not to stale. In addition, heating food is also done because many people like to eat a warm food.
The rest of the side dishes or foods may be heated, but should be only one time. Because more and more food through the process of heating and cooling, the higher the risk of toxicity in food. The process of heating repeatedly able to change the substance in food to be carcinogenic that can trigger cancer cells.
The cooling process will also make bacteria easy to multiply and can survive when the heating process of food is not done properly, especially if heating materials such as beans, meat, fish, and eggs. If left for more than two hours in the open air, this foodstuff is at risk of being reproduced by bacteria so easily damaged and harmful if consumed.
If not directly eaten it will be safer if the food is stored in the refrigerator to prevent the development of bacteria (bacteria can multiply at a temperature of 4-60 degrees Celsius). Food is placed on a closed box, then stored in a refrigerator with temperatures below 4 degrees Celsius. When you want to reheat, make sure the temperature reaches 74-80 degrees celsius. Food that is heated more than that temperature can damage its nutritional content.
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Thanks....
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