The food turns into poison when put in the microwave

Potato

Potatoes after processing and left at room temperature are susceptible to botulism. These bacteria can thrive when we heat potatoes in a microwave.

Therefore, it is best to process a sufficient amount of potatoes. Or after processing, refrigerate the potato immediately. After cooling, the potatoes will be less likely to become infected and you can put the dish in the microwave to heat up.

Egg

During the process of heating in the oven due to the waves, the liquid inside the egg is under high pressure but does not have a vent, similar to a miniature pressure cooker, which can explode at any time.

More frightening, the egg may not explode in the oven but when removed, it can explode in the hand, on a plate or even in the mouth of the eater.

Mother milk

Currently, many mothers store milk for their babies by freezing, which when used will defrost and heat. However, heating the milk with a microwave will unevenly warm the milk, which can cause a baby's mouth burn. In addition, if the milk is stored in a plastic bottle and put into the microwave to reheat it can produce some toxic substances.

Experts recommend heating breast milk and formula milk on a stove or bottle warmer.

Mushroom

Mushrooms are one of the foods you should not reheat in the microwave. Because after processing and cooling, the amount of nutrients in the mushrooms will remain reduced. Reheating the mushrooms keeps the nutrition going on. The best way is to eat mushrooms as soon as they are cooked. Bacteria can also multiply in dishes if you leave them at room temperature for a long time.

Rice

Rice contains a bacterium called bacillus cereus, which produces toxins that cause vomiting and diarrhea. Several studies show that rice is heated by a microwave and at room temperature, bacillus cereus bacteria can multiply and cause food poisoning.

To avoid contamination, you should use a rice cooker to reheat the rice.