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The Best Way To Cook and Store Food To Avoid Health Problems

28. Oktober 2025

3 Min. Lesezeit

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Will anything bad happen if you eat yesterday's salad with egg and mayonnaise? Will eating the vegan sushi leftovers do any harm? Of course they will! Not properly cooking and storing foods can cause health problems.

Wichtigste Erkenntnisse

Will anything bad happen if you eat yesterday's salad with egg and mayonnaise?
What are the foods that can cause health problems?
What happens if food is not stored properly?

Für wen das ist

Für alle, die Magen-Darm-Trakt über Lebensmittelvergiftung, Giftstoffe erkunden.

Warum es wichtig ist

Dieser Artikel hilft dir, dich schnell zu orientieren, und führt dich dann zu einer Sammlung oder Serie, wenn du weitermachen möchtest.

Artikelautor

Dr. Andrew

Beauftragter für Umwelt und Gesundheit

What are the foods that can cause health problems?

The foods that can be the most harmful include salad, eggs, chicken, tuna, cheese, raw milk, and wheat. It also includes minced meat, semi-finished products, raw dough, and seafood—especially mussels.

Eggshells may contain Salmonella bacteria, which cause the dangerous disease salmonellosis. Wash them thoroughly before cooking.

Vegetables and leafy greens that have been washed in advance harbor bacteria. And if they were later added to a salad seasoned with mayonnaise or sour cream, the bacteria will receive additional nourishment, and an intestinal infection will occur in an hour or two.

Semi-finished meat products and raw minced meat can be contaminated with E. coli bacteria, Salmonella and Listeria.

E. coli can also live in flour and homemade dough. Baking mixes and finished doughs are also full of microbes.

Rice may contain the bacillus Bacillus cereus, whose spores live in raw food and multiply after cooking, so rice dishes should not be kept at room temperature for long. Either eat or refrigerate.

Cooking red beans? Remember, they need to be soaked for 5 hours and then boiled. If stored in the heat they can cause poisoning.

Potatoes, tomatoes, and eggplants produce a dangerous plant toxin—solanine. If the potatoes turn green in the sun, they should not be eaten.

Many types of fish, such as tuna, mackerel, herring—if stored improperly, they can accumulate scombrotoxin, which causes a pseudo-allergic reaction. Its symptoms are burning in the mouth, throat, swelling, redness and skin rashes, and indigestion.

Seafood can accumulate toxic substances that can cause severe poisoning. In addition, there are parasites in raw fish and shellfish that can be dangerous to humans.

What happens if food is not stored properly?

Microorganisms multiply, causing the product to spoil. Pathogens can cause acute intestinal infection or food poisoning. It is risky to make a rich soup or meat stew, leave it to cool on the stove, and forget it for a couple of hours.

In favorable conditions, the number of microbes grows exponentially. The ideal temperature for dangerous microbes is close to that of the human body—86–104 °F.

If cereals and nuts are not stored properly, mold and mycotoxins can grow. Products of oxidative spoilage of fats appear. They have a bad effect on the body—even carcinogenic. Make sure you store fatty foods and oils in a sealed vacuum package at freezing temperatures or in a dark place. Do not use metal containers for storage.

Life hacks for storing food and dishes

Store food under the conditions indicated on the label. Take the time to read the label.

Perishable food in unopened industrial packaging can be refrigerated for only 12 hours unless the manufacturer has not indicated a longer time on the package.

Ready meals should not be stored for more than 2–3 hours without a refrigerator. They must be warmed up or sent to the refrigerator immediately after purchase and stored there for no more than a day.

Any salads, especially seasoned ones, should be eaten on the day of preparation. Otherwise, you are risking your health.

Dishes containing raw fish, all kinds of sushi, rolls, and tartars cannot be stored. They should be eaten immediately after preparation—3–4 hours max.

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