Leftover Rice Can Cause Severe Discomfort
On a scale of 1 to Listeria, the amount of stomach problems I would expect from a bowl of rice drops by about 2, but apparently harmless grains can be very painful if not stored properly. …
According to Benjamin Chapman, a food safety specialist at North Carolina State University , cooking rice doesn’t necessarily kill all the pathogens that might be lurking. “The problem with rice,” he explained to me via email, “is that one pathogen, Bacillus cereus, is quite common in dried rice (some sources say it is ubiquitous), probably in the form of spores. Spores can survive while cooking. If subsequently cooked rice is kept at room temperature, the spores can break out of their protective form, germinate and multiply vegetative forms. The boiled rice environment provides plenty of water and nutrients for growth. As a byproduct of growth, they create a couple of toxins, including a thermostable one. “
While it is unclear exactly how many cases of food poisoning are caused by Bacillus cereus, one study estimated an incidence of 63,623 cases per year . Fortunately, adding leftover rice to the refrigerator after you’ve finished enjoying your meal should protect you. According to this Epidemiology and Infection article , cooked rice should be “either kept hot” (above 63 ° C / 145.4 ° F) or “chilled quickly and refrigerated within 2 hours after cooking.” In fact, the most dangerous temperature zone for rice is the “room to warm” range (15-50 ° C / 59-122 ° F).
In addition to chilling homemade rice when dining out, it is helpful to be vigilant. According to nutritionist Donald Schaffner of Rutgers University , some restaurants “cook a large batch of rice, keep it at room temperature all day,” and then take portions from the batch as needed. “Because Bacillus produces a thermostable toxin,” he explained, “this is not best practice and has led to disease outbreaks in the past.” “Heat resistance” means the toxin can withstand boiling, and once the rice has cooled to the 59-122 ° F “danger zone”, bacteria can multiply, producing more toxin. He noted that sushi rice shouldn’t be a problem, as vinegar is added to lower the pH, allowing it to be safely stored at room temperature.
In short, the best way to keep yourself and your loved ones safe from Bacillus cereus and the damage it causes is to refrigerate any leftover food within two hours of cooking and check out your favorite rice restaurants to see how they are. prepared and stored. every batch. After all,rice should help your tummy , not mess it up.