A shocking and tragic incident has recently made headlines: a 50-year-old man passed away after eating leftover food stored in his refrigerator. Initially, no one suspected the cause. But later medical reports confirmed that the man had suffered from severe food poisoning due to harmful bacteria growing in improperly stored leftovers. His death is a heartbreaking reminder that not all food is safe to reheat and eat the next day—even if it smells and looks fine. There are certain dishes that, once cooked, should never be stored overnight. If there's any leftover, the safest choice is to throw it away.

Here are five foods you should absolutely avoid keeping overnight, even in the fridge:

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1. Cooked Spinach and Leafy Greens
Spinach and other leafy greens like lettuce, bok choy, or mustard greens are rich in nitrates. When stored for a long time after being cooked, especially at room temperature, these nitrates can convert into nitrites and even harmful nitrosamines. These compounds are potentially carcinogenic. Reheating such vegetables the next day increases the risk of toxicity, especially in children and the elderly. It’s safest to only cook what you’ll eat and discard any leftovers.

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2. Mushrooms
Mushrooms are high in protein and moisture, making them a perfect environment for bacterial growth. When left overnight—particularly if not refrigerated properly—they can spoil quickly and produce toxins. Reheating them the next day can worsen their chemical structure and cause digestion problems or, in rare cases, even food poisoning. Always eat mushrooms fresh, and don’t risk saving them for later.

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3. Eggs
Hard-boiled or scrambled eggs, when left at room temperature or not stored properly, can become breeding grounds for salmonella and other harmful bacteria. While eggs can be refrigerated, reheating them more than once is risky. If you’ve made more eggs than you can eat, it’s better to discard the rest than risk serious illness.

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4. Seafood and Shellfish
Fish, shrimp, clams, and other seafood spoil faster than most other foods. Even if they’re kept in the refrigerator, seafood can develop toxins that are not destroyed by cooking or reheating. In many reported food poisoning cases, leftover seafood was the cause. A small bite can lead to nausea, vomiting, or more serious health consequences. Never store leftover seafood overnight—consume it fresh or toss it.

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5. Rice
This may surprise many people, but cooked rice is one of the most dangerous foods when it comes to foodborne illness. If rice is left at room temperature for a few hours, bacteria called Bacillus cereus can grow and produce toxins. These toxins can survive even after reheating. This makes rice a common cause of food poisoning. If you must store rice, refrigerate it within one hour of cooking and eat it within 24 hours—once only.

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This real-life tragedy serves as a powerful warning. Often, we underestimate the dangers of food that “seems okay.” But bacteria and toxins can’t always be seen, smelled, or tasted. In some cases, just one meal of spoiled food is enough to cause serious illness or even death.

What should you do?
Be mindful. Store food in airtight containers, refrigerate within one hour of cooking, and follow the “when in doubt, throw it out” rule. Most importantly, understand that not all foods are safe to reheat or keep overnight.

Sometimes, saving a small portion of food isn't worth the risk. Your health—and your life—is far more valuable than a leftover meal.