That takeout container might look harmless, but some foods become dangerous when stored for later. While many leftovers are fine, certain ingredients undergo changes that can make you sick. Here’s what you need to know to avoid foodborne illnesses.
Mushrooms and wood ear fungus contain compounds that break down into harmful substances when refrigerated overnight. Reheating them only makes things worse, potentially causing stomach upset or more serious health issues. Leafy greens like spinach aren’t safe either—they lose nutrients and develop higher nitrite levels when left too long.
Soy products are particularly risky. Tofu and soy milk spoil faster than you might think, sometimes growing deadly bacteria. Seafood and soft-boiled eggs are equally dangerous, with bacteria that multiply quickly and produce heat-resistant toxins.
Protect yourself by storing food properly—below 4°C (39°F) in airtight containers—and eating it within 24 hours. Always reheat just once to minimize risks. A little caution goes a long way in keeping your kitchen safe.
