Steve Wearne, the FSA\u2019s director of policy, says: \u201cThe majority of people are not aware that acrylamide exists, or that they might be able to reduce their intake.\u201d<\/p>\n
But starchy foods aren\u2019t the only things we need to be worry about. There are a raft of products that could be dangerous when over or undercooked, or even reheated.<\/p>\n
Nutritionists Jo Travers and Annemarie Aburrow talk us through the risks of some not-so-innocent food items and how to handle them carefully.<\/p>\n
Celery and spinach<\/h3>\n
They\u2019re staple ingredients in our favourite homemade soups or casseroles, but celery and spinach should be avoided if you\u2019re planning on reheating a batch.<\/p>\n The nitrate contents of the vegetables which give them some goodness may be <\/span> Avoid the risk:<\/strong> <\/span>Either eat all the food straightaway or pick out the celery or spinach before reheating the dish.<\/p>\n Jo adds: \u201cCelery also contain psoralens which can cause sensitivity to sunlight if eaten raw, but that\u2019s a pretty low risk in this country as our sunlight is poor.\u201d<\/p>\n The FSA has frequently warned of the dangers posed by rice.<\/p>\n Uncooked, it sometimes contains spores of bacteria that can cause food poisoning and, when it\u2019s cooked, the spores can survive. If the rice is left standing at room temperature, the spores will multiply and may produce poisons that cause vomiting or diarrhoea.<\/p>\n The longer cooked rice is left at room temperature, the greater the risk.<\/p>\n Avoid the risk:<\/strong> <\/span>\u201cIdeally rice should be cooked and eaten straight away,\u201d says Jo. \u201cIf you are going to be storing the cooked rice, cool it quickly and keep it in the fridge and eat it within 24 hours.\u201d<\/p>\n <\/p>\n Like celery, beetroot is rich in nitrates and heating it up a second time can make it release its toxins.<\/p>\n But the nitrate risk would only really be a danger if our salad favourite was eaten in massive amounts, so eat beetroot in moderation, says Annemarie.<\/p>\n Avoid the risk:<\/strong> <\/span>Eat it cold after it has been cooked rather than reheating it again.<\/p>\n In their raw or undercooked state, kidney beans are a no-no as they contain toxins called kidney bean lectin. Many raw beans contain these but kidney beans have the highest toxin levels and can lead to <\/span> Avoid the risk:<\/strong> <\/span>Always cook them. Jo says: \u201cTinned beans have already been cooked properly but when using dried kidney beans, follow these three steps to destroy the toxins: soak the dried beans in water for at least 12 hours; drain and rinse the beans then cover <\/span> It might be easiest to always use kidney beans from a can for your chilli con carne, as they\u2019ve been through a rigorous heating process.<\/p>\n Red meat can become contaminated with the bacteria campylobacter \u2013 the UK\u2019s most common cause of food poisoning.<\/p>\n And in chicken, the protein composition changes when the cold meat is heated for the second time after being kept in the fridge. This can cause <\/span> Avoid the risk:<\/strong> <\/span>Make sure you don\u2019t leave any meat standing at room temperature for too long and always make sure it\u2019s piping hot when you reheat it.<\/p>\n Jo advises: \u201cThorough cooking kills campylobacter, so poultry must be cooked all the way through until the juices run clear, not pink. Using a meat thermometer takes the guesswork out of it.\u201d<\/p>\n Annemarie adds: \u201cThe main issue with reheating any meat depends how long you\u2019ve stored it after you\u2019ve cooked it \u2013 the longer you leave your leftover beef curry in the fridge, the more likely it is that bacteria will grow.<\/p>\n \u201cMake sure you heat the food through completely, rather than eating it lukewarm or cold. You should try and eat any <\/span> Annemarie says fruit left in the fridge can cause problems, especially berries and apples.<\/p>\n \u201cIf you leave fruit that\u2019s been cut up in the fridge, when the seal of the skin has been broken, there is more chance of bacteria getting in.<\/p>\n \u201cBecause fruit is wet inside, you have the ideal environment for mould to grow.\u201d<\/p>\n Avoid the risk:<\/strong> <\/span>\u201cMould can penetrate quite deep into the fruit, so it\u2019s not safe to just cut off the mould. You should just throw it away,\u201d says Annemarie.<\/p>\n These and other root vegetables pose the same risk as potatoes, due to the presence of acrylamide.<\/p>\n Avoid the risk:<\/strong> <\/span>\u201cYou can reduce the acrylamide content by cooking root veg only until golden,\u201d Jo advises.<\/p>\n She adds that it\u2019s best not to keep potatoes in the fridge as the cold raises acrylamide levels when cooking.<\/p>\n![\"PROD-Apium-graveolens-dulce-Celery-cluster-of-long-green-stalks-side-view\"](\"http:\/\/www.thefastfashion.com\/wp-content\/uploads\/2017\/01\/PROD-Apium-graveolens-dulce-Celery-cluster-of-long-green-stalks-side-view.jpg\")
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\nproblematic if you heat them for a second time, as it can cause the release of these cancer-causing toxins.<\/p>\nRice<\/h3>\n
<\/a><\/p>\nBeetroot<\/h3>\n
<\/a><\/p>\nRed kidney beans<\/h3>\n
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\nfood poisoning.<\/p>\n
\nthem with fresh water and boil them vigorously for at least 10 minutes; then simmer the beans for around 45-60 minutes to make them tender.\u201d<\/p>\nCooked meat<\/h3>\n
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\ndigestive problems.<\/p>\n
\nleftovers within two or three days.\u201d<\/p>\nChopped up fruit<\/h3>\n<\/div>\n
<\/a><\/p>\nParsnips<\/h3>\n
<\/a><\/p>\nSoft cheeses, pat\u00e9 and unwashed vegetables<\/h3>\n