My Love Affair with Leftovers Might Be Over

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All of my years of cooking I have always enjoyed leftovers. I'd make a big pot of beans, goulash, or soup and have it for several days. I love a good leftover. It's economical and tastes better the second day around. Right? Well, now I'm finding out that there are certain foods you don't want to reheat. Let's see if any of them I still do......Okay, there are eggs on this list. Who would reheat eggs? The FDA and I both say a resounding .. No. (Salmonella can be in them.) Next is mushrooms. You may risk getting a tummy ache. These need to be heated to 158 degrees to kill any bacteria. Then we have seafood. If they were frozen shortly after being caught then they should be okay. The next is spinach. Green vegetables have a high number of nitrates which gives the body some vital nutrients but when they are reheated can become toxic. The next on the list is chicken. Ghee, go figure on this one. If all parts are brought to a 175-degree Fahrenheit temperature then all is fine. Never eat chicken that has been stored in the fridge for more than three days. (DUH! on that one I think). The next one is surprisingly potatoes. They contain a rare bacteria, Botulism which thrives in warm temps. Be sure to refrigerate as soon as possible. The next one is cooked rice. I know. Seems weird but here is what I am reading. It can be contaminated with a bacteria called Bacillus cereus. This particular type of bacteria can actually create toxic spores that are heat-resistant. So what out! Be especially careful at cookouts, BBQs, and buffets. Putting fresh food in a serving dish with previously heated food is not a good idea. If it's been left out more than three hours don't take any home or eat it after that. What do you think?