The Risks of Reheating Certain Foods in Steam Tables: What You Need to Know
Steam tables and chafing dishes are common fixtures in many restaurants, catering events, and buffets. They are used to keep food warm for extended periods, ensuring that the food served is at an optimal temperature. However, not all foods are suitable for reheating in these devices. Certain foods, when reheated in steam tables or chafing dishes, can pose health risks due to the growth of harmful bacteria or the breakdown of certain nutrients. This article will delve into the risks associated with reheating certain foods in steam tables and what you need to know to ensure food safety.
The Risks of Reheating Certain Foods in Steam Tables
Steam tables and chafing dishes maintain food at a temperature range of 140°F to 165°F, which is considered the “safe zone” where bacteria growth is minimized. However, certain foods, especially those rich in protein, need to be heated to a higher temperature to kill any harmful bacteria. Additionally, some foods can degrade or change their nutritional composition when reheated in a steam table.
Foods That Should Not Be Reheated in Steam Tables
Rice: Rice, especially cooked rice, can contain spores of Bacillus cereus, a bacterium that can cause food poisoning. These spores can survive even when the rice is cooked. If the cooked rice is left standing at room temperature, the spores can grow into bacteria. These bacteria will multiply and may produce toxins that cause vomiting or diarrhea. Reheating the rice in a steam table might not kill these bacteria or remove their toxins.
Poultry: Chicken and other poultry need to be reheated to a minimum internal temperature of 165°F to kill any potential bacteria. Steam tables may not reach this temperature, making it unsafe to reheat poultry in them.
Seafood: Similar to poultry, seafood needs to be reheated to an internal temperature of at least 145°F. Reheating seafood in a steam table might not reach this temperature, increasing the risk of foodborne illnesses.
Eggs and foods containing eggs: Eggs and foods that contain eggs, like custards and cream pies, can be a breeding ground for Salmonella bacteria if not heated to the right temperature. These foods should not be reheated in steam tables.
Conclusion
While steam tables and chafing dishes are convenient for keeping food warm, they are not suitable for reheating all types of food. Foods like rice, poultry, seafood, and those containing eggs should be reheated using other methods to ensure they reach the necessary temperatures to kill any harmful bacteria. Always prioritize food safety to prevent foodborne illnesses.
