Can develop harmful bacteria and toxins when improperly reheated.
Can become dry and potentially hazardous if not reheated thoroughly.
Overcooking when reheating may lead to an undesirable texture.
Prone to bacterial growth and deterioration upon reheating.
Nitrates can convert to nitrites when reheated, potentially forming harmful compounds.
Risk of botulism-causing bacteria growth if reheated inadequately.
Similar to potatoes, they can develop botulism-causing bacteria.
Reheating can break down oils, releasing harmful compounds like acrylamide and free radicals.