With lots of office workers eating from tupperware at their desks and the ubiquitous microwave warming up yesterday’s soup, reheating food has become a way of life for time-savvy workers.
Yet not all foods respond well to reheating – either because of how they react with bacteria while they are stored, or because of the proteins that are broken down during cooking.
While there are a lot of scare stories around, the following five foods are accredited by the Food Standards Agency and the European Food Information Council as to be avoided for reheating purposes.