egg: If stored or prepared incorrectly, there is a risk of bacterial proliferation.
Meat and seafood: These items are susceptible to bacterial contamination and should be consumed immediately after preparation.
Cooked spinach and beets: They contain high levels of nitrates, which when reheated turn into nitrites. These compounds are harmful to your health, in addition to being linked to the long-term risk of cancer.
Preparations with tomatoes, onions and peppers: These foods are fermented and can acidify during storage or when reheating preparations.
Protein-rich foods: This is the case with beans, lentils and chestnuts. Since they are foods rich in proteins, fats, vitamins and minerals and have high moisture, they are more susceptible to spoilage.
Milk-based sauces and pasta: These elements also help microorganisms to multiply due to temperature differences and increased risk of cross-contamination with other foods. Both milk and proteins of animal origin are more susceptible to spoilage due to their moisture, which helps microorganisms to multiply. Moreover, these products are more vulnerable, from assembly, production, transportation and storage until they reach people's homes. This can affect the preservation, pasteurization and refrigeration methods used to sell milk and dairy products.
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