The New Zealand Herald says there are 5 five foods that shouldn’t be reheated because of risks. The headline and lede aren’t helpful.
Three of them are cited for foodborne illness reasons:
The main issue with reheating chicken in a microwave, as opposed to other methods, is that the heatwaves don’t evenly cook all parts of the food.
How about cook it to 165F in the first place – and then reheat to and check with a digital tips-sensitive food thermometer.
According to the Food Standards Agency, the storage of rice is crucial. Being left out at room temperature provides the perfect breeding ground for spores which could be the cause of vomiting and diarrhoea.
Like rice, potatoes require proper storage after cooking. Otherwise they provide conditions ideal for bacterial growth. Leaving them at room temperature, particularly when they’re covered in tin foil, can result in the growth of Clostridium botulinum (botulism). They need to be cooled and refrigerated. Reheating them won’t kill off the bacteria either.
Or, leaving these foods at room temperature is risky. Reheating isn’t a factor.