Microwaving is a convenient way to reheat food, but some items can become harmful when reheated this way. Learn about 10 common foods you should be extra careful with to avoid potential health risks.
Roasted Chicken

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Leftover roasted chicken may harbor bacteria like salmonella if not reheated thoroughly. Microwaves heat unevenly, increasing the risk of foodborne illnesses. Use an oven instead for safer reheating.
Hard-Boiled Eggs

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Microwaving hard-boiled eggs can cause them to swell and explode, possibly resulting in burns. A study even likened the noise to a plane taking off. Avoid reheating eggs in the microwave entirely.
Rice

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Rice often contains Bacillus Cereus bacteria, which can multiply if left at room temperature before refrigeration. Microwaving may not eliminate this risk, leading to food poisoning.
Mushrooms

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Mushrooms stored for more than two days lose flavor and can become difficult to digest when microwaved. Reheat them cautiously, or consume them freshly cooked.
Spinach

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Spinach contains nitrates that can convert to harmful nitrosamines when reheated in the microwave. For safety, eat spinach fresh or cold.
Seafood

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Seafood, like fish and shellfish, develops a strong odor and may lose texture when microwaved. Additionally, uneven heating can leave harmful bacteria alive. Use the stovetop for reheating.
Bread

Microwaving bread makes it chewy and unappetizing. It’s better to toast it for a crisp, enjoyable texture.
Leafy Greens

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Leafy greens like kale or lettuce lose nutrients and can develop a bitter taste when microwaved. They’re best enjoyed fresh or cold.