Foods That Can Actually Become Toxic When Reheated - Mashed

You may have tried to reheat a few different pork products in your day. Pork can sometimes come in the form of processed meat. For example, bacon, Canadian bacon, or ham are all forms of processed pork (via the American Meat Science Association). As we know, risks come with reheating processed meat, such as the possible exposure to harmful synthetic nitrates or cholesterol oxidation products. On the other hand, there are forms of unprocessed pork — such as pork chops, pork loin, or pork ribs (via Cancer Treatment Centers of America) — which may also become toxic as leftovers.

Trichinosis is one of the most common forms of food poisoning associated with pork. This foodborne illness comes when someone consumes raw or undercooked pork which has been contaminated with the larvae of a worm called trichinella spiralis (via the Cleveland Clinic). Once the parasite enters your body, it creates uncomfortable side effects such as diarrhea, constipation, abdominal pain, headaches, chills, and more. This nightmarish form of food poisoning should be avoided at all costs. If you don't reheat pork to the proper temperature, you might be at risk of contracting trichinosis.

Additionally, you may be susceptible to other foodborne illnesses, like salmonella and listeria, if your leftover pork is heated incorrectly. Per Food Safety News, you should always reheat your pork to at least 165 degrees Fahrenheit to avoid food poisoning, in addition to following other common food safety practices in cooling, storage, and following use-by dates.

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